Situated in the beautifully revamped original cellar of the Manor House, the focus at The Werf Restaurant is on presenting contemporary farm to table dining using the best of available local, seasonal and ethically-sourced ingredients. This is offered in an eclectic environment of decor and cooking spaces where the kitchen comes out of the shadows and comes alive inside the restaurant.
Expect fragrant fermented breads, slow-roasted ribs and brisket sourced from the herd of Angus cattle on Boschendal farm, or house-smoked meat and fish, and accomplished desserts.
The Werf Restaurant is fast establishing itself as a foodie hotspot in the winelands. Our new shared meal experience, crafted by Chef Christiaan Campbell, is a testament to farm to table dining in a contemporary style. Share and savour these shared farm feast dishes at the beautifully revamped restaurant with views over the food garden towards spectacular mountain vistas.
Diners can sample a seasonal selection of fresh farm and garden harvest including vegetables, crisp salads and fragrant herbs. Make your shared meal choice from a daily seasonal menu with plentiful platters such as naturally raised Boschendal Angus beef, glazed lamb ribs, slow cooked shoulder, roasted lamb rump, burnt onions, Romesco sauce or ocean fish en papillote baked in parchment paper, octopus, squid, fillet of line fish, basil, parsley & dill garden herbs, buttered potato mousse and pickled tomato.
Freshness, authenticity and artistry characterise each plate and our dishes are constantly evolving in rhythm with the seasons.
Our daily menu is small and seasonal. What we offer depends on the daily harvest and creativity of our chefs. A sample menu below gives an indication of what to expect.