The restaurant at Cavalli Estate welcomes its new chef and menu

Cavalli Executive Chef Michael Deg creates an “evolving menu” highlighting fresh, seasonal ingredients.

by: Lisa Wallace | 06 Dec 2017
 

“I believe in using local and seasonal produce and wish to place emphasis on uncomplicated dishes, highlighting fewer ingredients where the quality of the produce can shine,” says Cavalli's Executive Chef Michael Deg, newly appointed to the restaurant’s helm. Featuring beautiful presentation and what Deg terms an “evolving menu”, each month the Somerset West estate spotlights a new, fresh ingredient; a hero component to inform the chef’s culinary creativity.

Cavalli Estate, lauded for its award-winning wine, cuisine, art, architecture – and indigenous gardens – is prime real estate for the rising star. Having graduated from Christina Martin School of Food & Wine, and received mentorship from Dublin’s Padraig Hayden (of Dylan Boutique Hotel fame), Deg is intent on creating healthy, delicious dishes inspired by the season.

"We're also placing more emphasis on vegan and vegetarian dishes, creating a destination of choice for visitors seeking good quality fare,” continues Deg. “Soon, there will be a tasting menu paired exclusively with Cavalli wine for dinner, where we showcase the dishes with the estate's wine portfolio."

Food and wine lovers can look forward to fresh ingredients from the Cavalli garden or from nearby, reliable sources, while the considered and well-curated wine list highlights not just wines from the valley, but worldwide. Find dishes like crumbed local asparagus, pea puree, edamame salsa and quail egg, paired with Cavalli White Night Chenin Blanc (2014); steamed boa bun, tofu “bacon” and Asian slaw, paired with Cavalli Pink Pony Grenache Rose (2014); and grass-fed beef, tabbouleh, goat’s cheese mousse and parsnip crisps paired with Cavalli Night Mare Shiraz/Grenache (2015).

The restaurant's country-informed aesthetic extends to the beautiful and minimalist interiors – fresh and light to complement the food and philosophy. Booking is recommended – in the summer months we suggest a seat on the terrace, overlooking mountains, ponds and vineyards.

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