Farm to table dining in an exquisitely refurbished wine cellar.
Situated in the beautifully revamped original cellar of the Manor House, the focus at The Werf Restaurant is on presenting innovative country-style cuisine 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.
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.
With a passion for real, fresh and local ingredients, executive chef Christiaan Campbell and his team are inspired by the seasons; by ethically grown, produced, harvested and reared ingredients; and most importantly by taking naturally vibrant ingredients and playfully preparing them to create a visually and flavorsome experience.
Much of the fresh produce you’ll find on your plate is sustainably grown on Boschendal farm, and where possible we source other ingredients from farms and small producers in the surrounding winelands. With our new vegetable garden taking shape in from of our kitchen expect to see a chef or two dashing out to pick some fresh ingredients while preparing your meal.
Our dream is for The Werf Restaurant to be a window to local, ethically driven, farm to table cuisine.
Lunch: Wednesday to Sunday 12:00 to 14:30 (Seated by 14:00)
Dinner: Friday and Saturday 18:00 to 21:00 (Seated by 20:00)
Booking is essential.