Cavalli Estate’s Chef’s Menu is a dining experience not to be missed.
The estate’s Head Chef has created a five-course menu that is nothing short of a masterpiece.
Whether you’re a meat lover or a vegetarian, Cavalli Estate has something to delight every palate. Which menu will you try first?
- The menu starts with a snack course consisting of fired mushroom with furikake and topioca with curry and apricot. The first course features heirloom tomatoes, white balsamic jelly, and tomato glaze, paired perfectly with Cavalli Capriole MCC. The second course includes butternut, langoustine, and smoked fishbone velouté with Cavalli Reserve Chenin Blanc. The third course is a delicious potato gnocchi with gruberg cheese, lardo, and pickled onion served with Cavalli Reserve Chardonnay. The fourth course boasts angus beef with umami hollandaise and horseradish paired with Cavalli Cabernet Sauvignon. And finally, the fifth course features saffron pannacotta with pineapple, lime, and basil paired with Muratie “Amber Forever” for a perfect finish.
For vegetarians, the Chef’s Menu has an equally delicious five-course meal that starts with the same snack course as the non-vegetarian option.
- The first course features heirloom tomatoes, white balsamic jelly, and tomato glaze, paired with Cavalli Capriole MCC. The second course includes artichoke, avocado, salsa verde, and pine nuts, paired perfectly with Cavalli Reserve Chenin Blanc. The third course is a delectable potato gnocchi with gruberg cheese and pickled onion served with Cavalli Reserve Chardonnay. The fourth course offers seaweed risotto with mushrooms and miso vinaigrette, paired with Cavalli “Cremello” White Blend. Finally, the fifth course is saffron pannacotta with pineapple, lime, and basil, paired with Muratie “Amber Forever” for a perfect finish.
To make the experience even more special, the Chef’s Menu can be paired with wine for an additional R295 or R285 for the vegetarian option. The wine pairings have been carefully selected to complement each course and enhance the flavors of the dishes.
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