Since opening in November 2013, Cavalli Estate has become a recognised and respected South African 'lifestyle' experience, renowned for its wine, cuisine, design, architecture, indigenous landscaping and art. Equus Dine, Cavalli’s restaurant, was the recipient of the last prestigious Eat Out Style Award and is now a sought-after destination for both local and international foodies.
Equus Dine at Cavalli recently welcomed talented local chef Hyton Espey as executive chef. Hylton’s approach to cuisine can be described as "modern, nature-inspired cuisine", inspired by a focus on heritage and drawing upon the landscapes, flora and fauna of Southern and Continental Africa. For Hylton, nature and the seasons dictate the Equus menu and not the other way around:
"I have always believed that a menu should take you on a journey, whether it’s nostalgic, geographic or gastronomic, which is why the names I have selected for dishes on the new Equus Dine at Cavalli menu are whimsical, such as Route 62, Cape Steam and Oak Forest – they all follow the trend of being named after the person, place or experience that inspired the dish."
Hylton and his team forage daily allowing the chefs to step outside the kitchen and experience first hand the fresh produce available on their doorstep, which Hylton believes results in superior flavour and speaks to the Estate’s belief in sustainability.
"We are fortunate enough to also have a magnificent estate vegetable and herb garden, which we are in the process of redesigning. We want to grow an abundant array of fruit and vegetables to enable us to have dishes on the menu that are made up of flavours only using estate produce. I’m working closely with the horticulturist so that we plan our menus a season ahead and focus on reducing our fresh produce orders," he adds.
Equus Dine at Cavalli is an exciting pilot project with the Green Building council of South Africa and is set to be the first Green Star rated restaurant and exhibition space in the country. Designed by the Architectural Team of Bouwer Architects and Lauren Smith, the passively designed building uses Geothermal energy of the dam to heat and cool, Solar Energy and a waste water treatment plant to recycle 93% of the estates water along other initiatives to encourage sustainability.
Equus offers guests the opportunity to experience a delicious relaxed bistro lunch or a fine dining dinner paired with an expertly crafted wine list, craft beers and an impressive selection of whiskeys.
The restaurant is open for lunch and dinner 4 days a week, Wednesday through Saturday for bistro lunch and fine dining dinner. Sunday for fine dining lunch only.
Restaurant bookings: 021 855 3218