Equus at Cavalli

The Equus restaurant forms part of the Cavalli Estate in the Stellenbosch Wine District. The estate is innovative, sustainable and modern, with spectacular views of the Helderberg mountains.

The restaurant follows these same principles and makes use of fresh, mostly locally-produced ingredients. Some of the vegetables are even grown on the estate itself.

Equus offers a bistro lunch and a fine dining dinner. I have been fortunate enough to try both, and although one can never top fine dining (in my opinion), this bistro meal comes quite close. There are a range of starters to choose from, such as: pan fried pastrami with toasted brioche, cured egg yolk, pickled radish and blackened garlic aioli; or, strawberries, homemade ricotta, baby garden leaves, citrus dressing and hazelnut nougatine. I had the Du Toitskloof Pale Trout, with herbed quinoa, tangy papaya and avocado puree (see below). The starters range from R75 - R90.


The main courses are even more spectacular. You could have a chickpea battered linefish, bok choy, broccoli puree, atchar gooseberry and malay butter; or, lamb ballotine, madumbe dauphines, grilled baby leeks and an onion and red pepper puree (see below). I had apple cider braised pork, roasted parsnip, pickled sour apple and a burnt butter cauliflower puree (see below). The main courses range from R110 to R150.

Lamb Ballotine
Lamb Ballotine
Apple cider braised pork
Apple cider braised pork

Both times, we've had the White Knight Chenin Blanc - a blend of citrus, orange blossom and pear notes with tropical fruit aromas.

We didn't have space for dessert this time, but there are amazing teas and coffees to choose from. I've had the Nandi Queen of Zululand tea twice now and I love it. It's a lovely blend of honeybush, coconut, peppermint and mango. Yum!

Contact: 021 855 3218
Email: restaurant@cavalliestate.com
Address: Cavalli Wine and Stud Farm, Strand Road (R44), Somerset West
Website: http://cavallistud.com/ 

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