A collaboration with nature on every plate.
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 available local, seasonal and ethically-sourced ingredients. 90% of our menu is produce from the farm including our Black Angus beef, forest reared pork and vegetables and herbs from The Werf Food Garden which can be viewed from the restaurant balcony.
In 2018 we won the Woolworths Sustainability Award and placed in South Africa’s Top 30 restaurants at the Eat Out Awards.
Executive Chef Christiaan Campbell has created a menu where diners choose from 3 to 5 plates across four categories; Garden, Ocean, Pasture and Sweet. What we offer depends on the daily harvest and creativity of our chefs. Our wine list champions not only Boschendal wines but also a selection of the best natural and biodynamic wines. Freshness, authenticity and artistry characterise each plate and our dishes are constantly evolving in rhythm with the seasons.
For parents who wish to enjoy some adult only time in the restaurant, The Tree House, our edu play centre provides a fully supervised activity programme for kids aged 4 - 14yrs. Please click here for more information, activities must be booked at least 24hrs in advance.
Wine Tasting at The Werf
Wine Tasting is now available on long tables under the oak trees in front of The Werf Restaurant and inside the old cellar building. Bottles available for purchase at Cellar Door prices to take away. Walk-in guests only.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 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.