Offering respite from the work week, the newly launched Wine Wednesdays at The Werf Bar, hero a different estate wine each week. Newly refurbished, this sumptuous space with its 14 metre tufted velvet banquette, fringed lounge chairs and marble top bar is the perfect backdrop.
Hosted by Boschendal’s cellar masters and sommelier Wayve Kolevsohn, patrons can expect an evening as educational as it is entertaining. For those feeling more adventurous, a farm-style cocktail, prepared in a copper shaker and served in a traditional preserve jar is sure to excite!
Having recently taken home the Woolworths Sustainability Award at the prestigious Eat Out Mercedes-Benz Restaurant Awards, The Werf Restaurant’s dishes continue to delight, each a considered collaboration with nature. With the estate’s hectares of fresh fruit and vegetables and free-range, pasture fed livestock at executive chef, Christiaan Campbell’s disposal, the farm-to-table dining philosophy he is renowned for is realized in new, imaginative ways.
This season, diners can expect flavours of roasted parsnips and ginger glazed turnips; beef shin marmalade and semolina mousse.
For bookings, email firstname.lastname@example.org.