Main fish

The Werf Restaurant is part of the Boschendal Farm in the Stellenbosch/Franschoek area  – and well worth the drive out there! There is a lot to do on the farm from picnics to browsing their gift shop, grabbing a bite at their more casual Rhone restaurant, wine tasting, visiting the butchery, walking around their beautiful gardens or having a special meal at The Werf Restaurant. As you enter the farm, you can’t help but feel at ease with the scenic surroundings, animals, nature, and greenery. You could quite easily spend most of the day unwinding there and feel like you’ve had a holiday! Plus it can be enjoyed by the whole family.

Restaurant entrance
Entrance to The Werf Restaurant
Gardens view from the restuarant
View of the farm gardens from the restaurant

 

The Werf Restaurant is beautiful in every way – the decor is very relaxed but stylish, there is an open prep kitchen, indoor and outdoor seating. Everywhere you look there is attention to detail and so much to be inspired by – definitely my kind of restaurant and even better in real life.

I went with my husband and we felt rather spoilt by the wonderful staff there! My husband is quite the foodie too so we had lots of fun discussing the dishes and how they paired with the wines for each course. Every dish was delicious, plated well, decent sized portions and an overall very special lunch! I would have to say that this is one of my favourite places!

Table bread
Homemade sourdough bread with homemade butter

Starters

We had the Lamb broth – pulled lamb belly & Parisian gnocchi, and the Chokka squid ‘spaghetti’ with fennel & oyster emulsion. These were paired with Vin de Memoire Chardonnay, S&M Shiraz Mourvedre and the Sauvignon Blanc 1685.

Starter pulled lamb broth
Lamb Broth
Starter squid spagetti
Squid Spaghetti
Mains pairing
Wine Pairing with the Starters

 

Mains

It was a tough decision as everything sounded tempting, but we went for the salt-baked short rib, potato sauce & beef neck marmalade as well as the hake with sorrel sauce & seaweed. There was a surprise element with the hake (very unexpected but made it interesting and different!), but I won’t give it away – I’ll let you guess and try it for yourself! These were paired with the Boschendal De Werf 2013 and the Boschendal Pinotage 2016 (Sommelier Collection). I must say it was unusual to have a pinotage paired with the hake, but due to the richness of the sauce it actually worked and I found the pinotage quite light and easy to drink yet still full of character. We also chose three sides – a garden salad, roasted potatoes and the most amazing carrots with a sweet honey glazing and honeycomb crumble.

Main brisket
Salt-baked Short Rib
Main fish
Hake with Sorrel Sauce
Side carrots
Carrots with Honeycomb Crumble

 

Dessert

They have quite a nice selection for various tastes but we opted for the chocolate air, carob ice-cream, marshmallows & pears as well as the deconstructed pumpkin tart, burnt butter brown bread ice-cream – both desserts were heavenly! These were paired with a fabulous brandy and Riesling, then we rounded off the lunch with a flat white (they use Uber coffee – which was really good in my opinion – rich and smooth!)

Dessert chocolate
Chocolate Dessert
Dessert deconstructed pumpkin pie
Deconstructed Pumpkin Pie

 

 

Dessert pairing brandy and riesling
Dessert Pairing
Uber coffee flat white
Uber coffee

 

For more information or to make a reservation at The Werf Restaurant, you can contact them on the below details:

Website

E-mail: werf@boschendal.co.za

Phone: +27 (0) 21 870 4207/09