Now heading up the kitchen of this popular Winelands dining destination which opened its doors three years ago, is newly appointed Head Chef Lucas Carstens, who joins Simonsig after a stint at Reubens at the 5-star One & Only hotel in Cape Town. Previous work experience for this enthused culinary maestro - whose last meal on earth would be roasted bone marrow on freshly baked bread, enjoyed with a bottle of Simonsig Tiara - includes working at another Stellenbosch hot spot, Terroir. With the new chef also comes a new menu featuring some of Lucas' own innovative creations and signature dishes that tantalise amongst a line-up of favourite Cuvée classics. The hero on the new bill of fare is a sumptuous black pepper seared tuna dressed with soy cream, asparagus and pickled ginger which was created specially in honour of the Kaapse Vonkel and comes recommended with this birthday beauty. In true Cuvée style, each of the dishes on the menu is paired with a recommended estate wine and can be ordered as either a starter or main portion. As part of Simonsig's joyous Cap Classique anniversary celebrations Cuvée also sports an oyster bar where guests can indulge in fresh oysters and the estate's famous sparkling benchmarks - Kaapse Vonkel; Kaapse Vonkel Brut Rosé; the off dry Encore; and the flagship Cap Classique, Cuvée Royale. Newcomers on the menu include grilled Mozambican prawns with garden peas and a tamarind-caramel cream; slow-braised venison and wild mushrooms in red wine served with a puff pastry disc and white chocolate panna cotta with lemon curd and basil ice-cream. When Cuvée first opened its doors in 2008, guests were pleasantly surprised by its whimsical charm of old meets new, presented through a yesteryear collage of antique, heritage furniture and oriental rugs, interspersed with brilliant splashes of contemporary design elements by interior whizz Neil Stemmet of Koncept Design. Striving to keep Cuvée's somewhat quirky nature and element of surprise fresh, Stemmet has revamped the interior with added colour and textures to give it a new lease of life. The soft refurbishment sports a variety of colour splashes, velvet cushions, modern crystal chandeliers and striking black and white stripes against the walls. Classical background music chosen by Stemmet rounds off the stylish yet warm ambience. Welcoming summer, Cuvée has also extended its terrace into a wooden deck so that more guests can linger over al fresco indulgences while soaking up the breathtaking views of the Simonsberg and vineyards. Bookings are essential. For reservations or more information contact Cuvée restaurant at +27(0)21 888 4932; send an email to cuvee@simonsig.co.za or visit www.cuveeatsimonsig.co.za. Cuvée is open from Tuesday to Thursday, 11h00 - 15h00, Wednesdays, Fridays and Saturdays from 11h00 - 15h00 and 19h00 - 22h00 and Sundays for lunch. Private evening functions and parties can also be reserved in Simonsig's swanky Van Niekerk Room. Simonsig Wine Estate is located outside Stellenbosch, on the Kromme Rhee road between the R44 and R304.