Review: The Werf Restaurant at Boschendal

Monday, December 11th, 2023

Food
The philosophy at Boschendal is all about soil-to-fork provenance with The Werf Restaurant (one of two on-site restaurants) delivering a contemporary farm menu using the best quality ingredients sourced from like-minded suppliers. Much of the produce used is grown on the property. The Werf Restaurant is situated inside the original cellar of the manor house, which has been sensitively renovated keeping the incredible history of the property intact. The menu offers small sharing plates, as well as larger signature dishes, and there are plenty of vegetable-only options if you’re not keen on too much meat. Kick off with small plates such as fireside roasted cabbage with lentils, red onion and herb mousse, which is pleasantly smoky, or try Jerusalem artichokes – deliciously caramelised and served with toasted hazelnuts and a creamy dressing. The flavours are well-balanced without being too heavy. Tandoori cauliflower is large enough for a main course, and is well-spiced with good texture. Pair it with a garden salad and fire-grilled asparagus, with a slow-poached free-range egg, hollandaise, pistachio and chilli for a fully vegetarian feast. Mussels with white wine are served in a creamy parsley sauce – order the farm-baked sourdough with roasted bone marrow, garden pesto and whipped butter for dunking. Boschendal grass-fed beef is simply served with chimichurri and harissa to allow the flavour of the meat to take centre-stage. Other signature dishes include free-range farm chicken with honey-roasted parsnips, mustard and hazelnuts, and Duroc pork neck stuffed with sage, citrus, onion, sourdough and bacon. Add sides, such as corn on the cob with Cape Malay spiced butter and crushed poppadoms, a Gorgonzola salad with pears, dates and peppery leaves, or the potato side of the day with garlic aioli. For dessert, try the chocolate parfait: chocolate ice cream enrobed in dark chocolate, served over a chocolate crumb and rosemary honeycomb. Preserved guavas with custard, galangal, vanilla ice cream and almond-and-oat crumble are deliciously nostalgic, while lemon polenta cake with ricotta and mint is a fresh option with just the right level of indulgence.

Drinks
The wine list is devoted to wine produced on the estate, with a range of white, red, sparkling and dessert wines available. There are also spirits, beers and ciders, a few cocktails and soft drinks on offer.

Service
Service is friendly but can be slightly slow at busy times.

Ambience
The restaurant is a beautiful, well-lit space, which brings the outside garden in. The view of the surrounding mountains makes a gorgeous backdrop for the food.