The Cavalli Estate situated on the R44 just outside Somerset West, en route to Stellenbosch, is one of those kinds of places that simply just wows you. If I was into marriage and all that stuff, this would definitely be on my top 3 dream wedding venues list, but for now, I’m just happy that I get to enjoy their gorgeous setting, their beautiful wines and their amazing food…
For those who haven’t yet been to Cavalli, here are some quick facts: The estate stretches across 100 hectares of prime land located in the prestigious Helderberg region, it boasts 26 hectares of vineyards, 10 hectares of indigenous fynbos gardens, a contemporary restaurant (which I’m going to be telling you all about here), a 350-seater function venue, a wine-tasting facility, a retail contemporary art gallery & luxury boutique and a world class equestrian facility. Yup, that’s right – they have horses too! It’s like every little girl’s dream…
I was recently invited to try out their new dining concept: ONE at Cavalli. It’s the brainchild of Michael Deg who was recently appointed as their new Executive Chef.With ‘ONE at Cavalli, Michael wants to place the emphasis on simplicity, using fewer, garden-fresh ingredients and letting the quality of he produce shine (while still focusing on beautiful presentation of course). Each month the menu will feature a hero ingredient which Michael and his team will add to the evolving menu. Other plans include a tasting dinner menu paired with Cavalli wines as well as an emphasis on more vegan & vegetarian dishes.
But before we get to the food, let me give you a quick tour:
Absolutely gorgeous right?
On the wine front we decided to go with a little pairing option, that way we could work our way through the Cavalli range to see what we loved most. I ended up buying a bottle of each of these, plus a bottle of their Valkyrie which is a rich blend of Malbec and Petit Verdot… #yumRight, now we can get down to the food! You know you’re in for a treat when the bread selection arrives looking like this:
To kick things off, Michael gave us a little sample of the buffalo mozzarella, elements of tomato, basil & pine nut brittle starter:Then for starters we ordered the Master-stock braised pork cheek, naartjie, goats cheese croquette, basil & chilli pesto (R120): And then we also had the Beetroot cured trout, trout tartar, cucumber, lime aioli & trout caviar (R115): For mains, our waiter highly recommended the Lazena free-range chicken, stuffed thigh, pea puree, braised lettuce & black kale (R210): And then we also had the Grass fed beef fillet, beluga lentil & braised beef ragout, bone marrow crumble & carrots from the garden (R250): After a bit of a break out on the deck, enjoying the fresh air and beautiful view, we made some space for some dessert. We opted for the Lemon & basil tart, coconut meringue, pine-nut ice cream & white chocolate shard (R85): And the Almond glazed chocolate bar with elements of orange (R100): Then, just when we thought we were going to burst from all the overindulgence, Michael convinced us that there was still a tiny space for some petit fours: The Cavalli ONE experience without a doubt gets a top score of on my Miss K Kiss-o-Meter scale. The service was flawless, the food was incredible, and that setting… well really, you can’t get more beautiful than that. If you want to really treat yourself (and come on, you deserve it), I highly recommend that you book a table and pay them a visit.
The restaurant is open for lunch and dinner Wednesday through Saturday and Sunday for lunch. For reservations call them on 021 855 3218 (9am – 5pm Monday to Friday) or email email@example.com.
I also spotted something cool on their website: If you don’t yet use the Uber app, you can sign up & use their promotional code (CAVALLIESTATE) and receive a free first ride up to R200. That way you can enjoy a bit of wine without worrying about the drive back. #HighFiveToThat
Also, for those who love a little bit of arts & culture in their lives, also pop down to their art gallery while you’re there. It’s a really beautiful space: