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.
The Boschendal Estate in Franschhoek, founded in 1685, may be steeped in history and heritage, but at The Werf (meaning the pantry) the food is that of the future. Chef Christiaan Campbell describes his cuisine and style as nutrient-dense, lively dishes that are fun to eat and packed with flavour that will hold the diners interest. The farm-dining rather than fine-dining restaurant also showcases Boschendal wines. “Its fun to keep looking for new ideas, bringing them to the plate. They say the only constant in life is change,” he says. His current focus, in addition to showcasing excellent meats from the farm, is on plant-based dishes. In spring he takes advantage of the brief window to feature peas and asparagus at their best, young fennel bulbs and edible flowers. In summer youll see artichokes on the menu, in autumn he hopes for early rains and a great wild mushroom season, in winter beet, young leeks and brassicas galore. Hes constantly inspired by local and expressive ingredients from the farm, and by his team. Youll be inspired by his braised Boschendal Angus beef and ocean fish en papillote, elevated by the fresh, authentic produce that has just been picked on the farm, and with artistry, put on the plate. “Often we are faced with a seemingly small selection of produce from the garden. It is this very scenario that drives the creative spirit. And lets face it, produce from the gardens and pastures just tastes better.” Chef Christiaan Campbell