WORDS: CARLA REDELINGHUYS IMAGE: SUPPLIED
Little bits of delight – that’s the only way to describe the delicious morsels that continue to come forth out of Terra Del Capo’s kitchen. The exclusively antipasti menu at the Anthonij Rupert Wines restaurant is an inspired idea – diners get to mix and match so they can sample as much of chef HW Pieterse and his team’s creations as they can. And trust me, you want to try everything.
But unless you’re blessed (or cursed?) with an insatiable stomach, it’s an impossible undertaking. Never one to be told what I can and can’t do, though, I give it a valiant effort and kick off with freshly baked focaccia with extra virgin olive oil produced on the estate, followed by a black angus beef brodo shot. The rich broth has a distinct oxtaily taste, but the meatball in it is perfection.
Now the magic really starts. Aubergine involtini with ricotta, parmesan and napolitano and sautéed porcini mushrooms with garlic, thyme and parmigiano reggiano are impressive enough, but then comes the smoked Franschhoek trout with gremolata and preserved lemon. It’s quite literally smoking – the plate comes covered by a glass bottle when lifted unleashes a puff of smoke. Super cool. These dishes are all washed down with a glass of Terra Del Capo Pinot Grigio – not a very common varietal in South Africa. It’s light and crisp and a nice easy-drinking wine.
By now I’m already quite stuffed, but I soldier on. For the next part of my journey, I decide to pair the dishes with the Terra Del Capo Sangiovese. The angus beef tartare with truffle vinaigrette and soft quals egg in itself warrants a return visit, and the potato gnocchi, guanciale and fontina sauce, and sous-vide pork belly with peperonata pesto ﬁnish off the perfect meal.
I decide then and there that for my birthday next month I’ll be returning to Terra Del Capo to try the remaining dishes on the menu.
Terra Del Capo | 021 874 9023 | bit.ly/2xw1WaQ