Terra Del Capo’s Authentic Italian winter menu.

2019-06-12T16:25:54+02:00June 12th, 2019|Food, Wine|0 Comments

It is the perfect spot to keep warm this winter. Colder days and fireside dining takes centre stage as the inspiration for Terra del Capo Antipasti Bar’s seasonal menu. A carefully curated menu of quintessential Italian dishes, which features a handful of signature favourites as well as some new plates too tempting not to try.

Inspired by seasonal produce from the Winelands, diners can choose from a selection of vegetarian, seafood and meat dishes as well as an assortment of platters which are perfect for sharing. The tapas-style dishes perfectly complement the range of Protea, L’Ormarins, Cape of Good Hope, Anthonij Rupert and Terra del Capo wines available to enjoy with your dining experience. A personal favourite, the Terra Del Capo Sangiovese, pairs sublimely with almost all of the sharing plates.


Food-wise, a firm favourite is the Italian mini Burrata complemented with artichokes, capers and pinenuts, served with a drizzling of White Balsamic and Zataar vinaigrette. Freshly prepared local smoked Salmon Trout, dressed in a Gremolata crème fraiche, preserved lemon and watercress paired with the Cape of Good Hope Semillon, showcases one of the best culinary matches from the Franschhoek valley.


Highlights on this season’s menu are the estate raised Black Angus Beef and Truffles produced from their Altima Estate. To get your Truffle fix, try the Truffled Polenta chips served with Truffle Aioli. Making a comeback is Chef HW’s estate-raised Black Angus Beef Italian style sausages, as well as the mouthwatering Angus Beef Salsiccia Meatballs, served in a heartwarming Beef Brodo.

If you are making a day of it, you can extend your visit to the estate by booking a wine tasting to enjoy some to the estate‘s excellent wines, either before or after lunch. The Franschhoek Motor Museum, just a short tram ride away, is a highlight for all luxury and vintage car enthusiasts – the perfect ending to your day out.

Leave A Comment