A carefully curated menu of quintessential Italian dishes will be available at the Terra del Capo Antipasti Bar – situated at the Anthonij Rupert estate in Franschhoek – this winter.
Signature favourites from previous menus include the crisp fried Calamari (with a zesty new Parsley and Lemon Pesto twist), and crunchy Whitebait with tangy Aioli. Regular guests will be thrilled to know that Chef HW Pieterse’s hearty, homemade Salsiccia sausages also make a comeback on the new menu, accompanied by ‘Cannellini Al Fiasco’ – a traditional Italian bean stew.
Chef HW and his team will continue to hero local ingredients during the winter months, with the introduction of a Baby Vegetable Crudité, using vegetables grown in the L’Ormarins gardens and served with garlicky anchoïade, and fresh Ceviche prepared from local Franschhoek Trout, dressed with honey, lime and ginger. While local produce remains the focus, some ingredients are uncompromisingly sourced from Italy for their superb quality: Genuine Italian artichokes, truffles and Taleggio cheese are amongst the exquisite imported produce this season.
A mini lasagne is also on the winter menu this year! Although not strictly Antipasti, this dish pairs perfectly with the estate’s Terra del Capo Sangiovese, and Chef HW couldn’t resist adding it to the offering.
The Terra del Capo Antipasti Bar is open from Tuesday to Sunday (lunches only) and, as the estate operates on a ‘By Appointment Only’ basis, pre-booking is essential. For reservations, please contact 021 874 9074 or email email@example.com.