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.
EVER-EVOLVING EXCELLENCE Cavalli Estate appeals to those with an appetite for style. This world-class equestrian facility boasts award-winning wines, indigenous gardens and superlative chef Michael Deg. Prime seats in the modern restaurant overlooking the dam and Helderberg Mountains offer serenity, others a view of the state-of-the-art open kitchen. Michael has found his niche with heart-stopping, global cuisine in a relaxed, simplistic style, with slick service. Two dinner menus are available, one dedicated to vegetarians – dishes like spiced carrot tartar, and the chilled pea gazpacho with a yoghurt and lemon ice cream, pea salsa and goats cheese, make carnivores applaud. The cauliflower steak, a main course option for vegans, with tempura, a cauliflower puree, macadamia nuts, capers and sultanas, is heavenly. Savour the line fish with butter-poached wild prawn – delectable, or the equally superb free-range Oak Valley pork belly. After unforgettable in-betweeners, choose a light dessert like watermelon beignet with a coconut meringue and watermelon sorbet. ‘ONE at Cavalli allows a hero ingredient to shine and the team to create something exceptional every month, honouring the season. Michael believes that fewer, better quality ingredients beautifully plated, with three to four dishes on the menu changing weekly, keeps everyone inspired by produce and trends to ensure an ever-evolving menu. He loves vegetables and will design a dish around them. “Innovation is key, by being creative every week you can keep innovation at a high. Dishes evolve, so you too have to change.” This shining star chooses local, sustainable ingredients and can be seen daily foraging in the heirloom veggie garden. “My talent lies in the plating – visualising the dish with a million ideas, then refining it and ensuring 100% emphasis on flavour.” Chef Michael Deg