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Winter indulgence at Terra del Capo Antipasti Bar

Secret season indulgence at the Terra del Capo Antipasti Bar


Italian dishes remind of the summer sun, late night dinners and incredible food and wine. When Anthonij Rupert Wyne welcomed us through their customised doors filled with its unique flare, I could barely contain my excitement. Terra del Capo Antipasti Bar launched their new tapas-style winter antipasti menu on a cloudy morning, the perfect back drop for this launch.

Photo supplied by Terra Del Capo

Anthonij Rupert Wyne was founded on L’ Ormarins farm in the Franschhoek Wine Valley. Originally owned by Anthonij Rupert, who passed away in 2001, the farm was eventually taken over by his brother Johann Rupert in 2003 and named after him.

It was Johann Rupert who constructed a state-of-the-art winemaking facility, catapulting the farm into a prestigious wine estate and the beginning of a sprawling enterprise.

Photo from the Anthonij Rupert Website

This beautiful oasis surrounded by tall trees, a rustic wooden feel and striking landscape adds to the relaxed atmosphere.

L’Ormarins Brut Classique N/V was the welcome drink of choice, a beautiful aroma of apple and peach with fine bubbles dancing on my palate. I’ve been to the Terra Del capo tasting room before and each time I visit, I get excited all over again as I’m amazed by its simplicity and elegance.

The entrance hall is filled with a selection of award winning extra virgin olive oil, namely L’Ormarins Estate virgin olive oil (2009 Gold Medal winner). The Protea Range are also lined up beautifully in the entrance hall, which I regard as home décor. A winding staircase leads to the upstairs tasting room. This immaculate design is unique because you can view the wine making area through the high glass windows whilst comfortably enjoying the tasting experience. The area boasts a private tasting room and cosy fireplace.


A seat at the table

The dining area oozes timeless elegance, but one piece that stands out is the custard yellow chair. Gidi Caetano, the hospitality manager introduced us to Chef HW Pieterse and his team who took care of us that afternoon. The winemaking team consists of Zanie Viljoen, Vernon van der Hoven and Mark van Buuren. Zanie Viljoen is responsible for the Methode Cap Classique, Vernon van der Hoeven is responsible for red wine whilst Mark van Buuren handles the white wines.


One cannot think well, love well and sleep well if one has not dined well. Virgina Woolf


Chef Harvey Pieterse and his team curated a sensational tasting experience with the freshest local ingredients and tantalizing flavours for the winter menu. The vegetables used are grown at L”Ormarins farm and Chef Pieterse will continue to grow local ingredients during the winter months. While local produce remains the focus, some ingredients are uncompromisingly sourced from Italy for their superb quality.


Whoever said man cannot live by bread alone obviously didn’t try the selection of fresh breads at Terra Del Capo, accompanied by porcini truffle butter and olive oil. As an avid bread lover, it was hard to contain myself!



The traditional opening for an Italian meal – meaning “before pasta”

Franschhoek trout ceviche, gooseberry, honey, lime, and ginger

Baby vegetable crudite, anchoiade, grilled artchokes, sultana chutney        

Franschhoek trout ceviche, gooseberry, honey, lime, and ginger was beautifully presented as these bright colours filled our bowls, each ingredient adding to the harmony of the dish.

Carrot arancini and cumin boerenkaas


Carrot arancini and cumin boerenkaas looked like it was just picked from the field. The cumin boerenkaas filling was packed with flavour.

Terra Del Capo Pinot Grigio paired well with all the dishes. The nose greets with aromas of stone fruit and lemon. The wine is light and refreshing which translates well on the palate. This balanced wine pairs well with food but it’s also great to enjoy on its own.


                                                 ANTIPASTO -DUE                                                                                                  

Shiraz & Charcuterie Pairing

Enjoy a textured variety of Italian and local charcuterie, salt-cured, seasoned with spices and herbs, and delicate parma ham. The Napoli salami was salted and dried to perfection leaving enough moisture in the meat, topped off with ciabatta crisps, balsamic olives and pickled onion.


The charcuterie platter was paired with Protea 2017 Shiraz, 2013 Southern Slopes and 2013 Syrah. I preferred the 2013 Syrah because of its fruit-driven characteristics with lots of spice like pepper, cloves and herbs.

This pairing can be enjoyed at the estate for R120.00.




This is where I ascended into food heaven. The potato gnocchi, guanciale and black garlic butter was fluffy, tender and practically melted in my mouth.

Potato gnocchi, guanciale and black garlic butter


Homemade salsiccia sausages and cannellini al fiasco

I had a real “aha” moment with the homemade salsiccia sausages and cannellini al fiasco, hard to imagine how Chef Harvey squeezed all that flavours into one dish.

At this point I did not have room left in my belly, but alas, we were presented with the show stopper – the mini lasagne. An incredible dish that will leave your senses with an unforgettable flavour experience.



Chocolate cream, amaretto syrup, tiramisu macaroon

Chocolate cream, amaretto syrup, tiramisu macaroon

Everyone was excited when the dessert arrived, especially the ladies. I’m not a big fan of sweet treats however by looking around the table I was obviously the only one. As Leigh Andrews describeds it “By no means overly sweet, this tasted like the glow you get when warmed by a fire, especially when paired with a cappuccino.”

L’Ormarins Eau de Vie


I savoured the craft L’Ormarins Eau de Vie digestif, the perfect drink for a cold winters night. Although my knowledge on spirits are limited, I’ll give you guys feedback at a later stage and let you know if it’s worth investing in.


L’Ormarins Sagnac 2008

(South African Cognac)

A beautiful light brown colour in the glass with nuances of creamy toffee and caramel. The Sagnac is smooth as silk and gentle on the palate with prominent fruit notes. Even though the Sagnac has a complex depth of flavour, I was surprised to discover that there was a delightful lightness to the wine.

The overall experience was sensational and something you should add to your list of things to do this winter.

The Terra del Capo Antipasti bar is open from Tuesday to Sunday (lunch 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 tasting@rupertwines.com.


Operating Hours
Terra del Capo Tasting Room:
Tuesdays to Sundays 10h00 to 16h30

Closed: Mondays, Good Friday and Christmas day.

Anthonij Rupert Tasting Room:
Mondays to Saturdays 10h00 to 16h30

Closed: Sundays, Good Friday and  Christmas day.
Cost: R10- R60 per wine flight


Visit their website www.rupertwines.com


Terra del Capo/Anthonij Rupert Tasting Room GPS Coordinates:
Latitude: 33˚52’50.6″ S Longitude: 19˚01’26.6″ E

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