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When: Saturday 18 July 2015
Time: 6.30pm for 7.00pm
Venue: The Werf Restaurant, Boschendal
Price: R450 per person excl. additional beverages.
Status: Passed

We are venturing into the world of extraordinary African aromatic botanicals, matching finely handcrafted gins with a 3-course meal.

Expect to pick up the herbaceous flavours of botanicals like African ginger, Karoo sage, peppery Grains of Paradise, ‘Anysboegoe’ and locally grown juniper berry in artisan gins and in paired dishes like Octopus ceviche, Yellow tail gravlax, Game terrine and Slow roast wild boar.

Roger Jorgensen, producer of finely handcrafted spirits including the fabulous Jorgensen’s Gin, and Boschendal’s executive chef Christiaan Campbell will host the evening.

Please join us!


6.30 for 7pm (First course served at 7.30pm)

Cost R450 per person  (Includes food and gin pairing. Other beverages and service charges are excluded)

Please contact or 021 870 4206 for your reservation


We are offering a discounted price on accommodation in our luxury cottages for those diners wishing to overnight at Boschendal. Please contact or 021 870 4290 and mention that you have a reservation for the Gin/Food pairing dinner.

Visit Jorgensen’s Distillery to learn more about Roger Jorgensen and the distillery’s handcrafted spirits. Follow Roger on

Explore The Boschendal Estate

The Farm

Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories.

Weddings & Functions

Boschendal provides an idyllic natural setting for large and small functions. The Boschendal Manor House, Rhone Homestead, The Olive Press, the Werf Restaurant and the beautiful gardens are available to host an array of celebrations or events in a relaxed and tranquil environment.

Eat & Drink

The Cape Dutch farms were historically renowned for their warm welcome and generous hospitality. What crowned this welcome was the Cape table, laden with wholesome dishes made from ingredients from the farm’s werf and fields.