CAVALLI ESTATE

BEST FOR Lazy Sunday lunches. FOOD Chef Michael Deg’s arrival at Cavalli brought a palpable buzz and newfound interest in the restaurant’s progressive food philosophy. He uses as much produce from his kitchen garden as possible, with vegan meals becoming integral to his menu. Dishes such as the spiced carrot tartare served with pickled shimeji, onion ketchup, shallot cups and crispy ginger as well as the cauliflower steak with tempura, cauliflower purée, macadamia nuts, capers and sultanas have won over a slew of non-vegans. Meat lovers are catered for with a selection of ethically reared meats. DRINKS Though Cavalli offers wines from other Cape farms, the wisest decision is to go with the estate’s own, as most of the dishes were conceived with them in mind.

SERVICE Warm and attentive; the waitstaff is clued up on the menu. AMBIENCE An open-plan layout and blond wood are minimally appointed to imbue a sense of dining inside an art gallery. (SS)