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Cavallis Everyday Gourmet menu is all about celebrating real food that nourishes and excites.
Putting a contemporary, inventive spin on classic dishes, we grow our own seasonal herbs and have many vegetable varieties grown from seed and cuttings. As the first Green-star rated restaurant in South Africa, we treasure the beauty of our natural heritage.
We simply believe in eating delicious, fresh, whole foods prepared in a way that honours the seasons. We want our food to be the kind that people enjoy not just once but again and again, the type of food that people come back for.
Gourmet Guide Description
A tranquil dam surrounded by vineyards, fynbos, majestic Helderberg
Mountains and paddocks – what’s not to love? Of the 100 hectares of
prime land, 26 are under vineyard and 10 produce indigenous fynbos.
Add award-winning wines, architecture and landscaping. Admire their
stylish function venue, wine tasting room, art gallery and boutique
before you appreciate the restaurant, which holds its own in terms of
contemporary sophistication – and culinary appeal.
Chef Lucas Carstens has an authentic approach, his cooking genuinely
ingredient-and-season driven. Unpretentious, despite the opulent
setting. “We don’t play too much with the ingredients, we cook them
slightly and do not manipulate them too much. It’s important to let the
ingredient shine through.”
Origin is important, with 30% of the fresh produce coming from the lush
and verdant estate, the balance sourced from small farms close by.
Ethical and sustainable sourcing is non-negotiable. Dishes honour the
seasons, and Lucas lets the fruit and veggies dictate when planning
a menu. His dexterity with ingredients like aubergines, beetroot,
sunchokes and tamarillo ensures that the hardened carnivore is
converted to a vegetable fan. There is no doubt that diners have taken
well to his new style of lighter dishes, with a fresher approach. “We
offer a sharing steak on the bone to cater for the local Stellenbosch
crowd,” says Lucas.
Cavalli wines are not the only wines offered on the pairing menu, wines
in the surrounds are also feted. Desserts are progressive, always a little
different even if based on the classics. Don’t be surprised by daring
combinations of strawberries and seaweed, or a sublime parsnip ice
cream. Lunch or dinner, indoors or out, chef’s menu or a la carte – you
decide. Whatever you choose, it’s likely to get to know what your heart
desires – as does the faultless service.
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