Farm to table dining in an exquisitely refurbished wine cellar.
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.
Our Passion
With a passion for real, fresh and local ingredients, Christiaan 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 right here 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.
The Chef
The Werf Restaurant is in the good hands of acclaimed executive chef Christiaan Campbell.
Christiaan is a shining light in farm-to-table eating in South Africa and cooking with ethically sourced produce that is local, seasonal and sustainable is central to his philosophy.
In his role of executive chef on Boschendal Christiaan keeps things grounded and real by working closely with the farm managers, gardeners and butchers to ensure a steady supply of naturally produced meat, seasonal vegetables, salad leaves and herbs. Christiaan insists that all the meat and poultry served on Boschendal be naturally raised, free of hormones and antibiotics and sourced from pasture-reared, free-roaming animals exposed to natural sunlight.
This is a man who believes we can eat our way to a healthier planet one mouthful at a time.