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 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.Download Menu
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 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.