Wine and dine at Waterkloof

From farm to table, Waterkloof wine estate’s thread of sustainability runs from its biodynamic vineyards on the outskirts of Somerset West, to its “restaurant in the sky” on the Schaapenberg, overlooking False Bay.

The estate not only relies on genuine horsepower as opposed to heavy machinery to keep the vineyards in tip-top shape, but its own produce is also used in the restaurant.

“Foraging is hot on the epicurean radar right now. Diners love the romance of harvesting ingredients from nature and knowing where the food that they eat comes from,” says Waterkloof Restaurant chef Grégory Czarnecki. “The estate’s philosophy of transparency also rings true in our kitchen.”

In addition to using the estate’s own lamb, herbs and eggs, Waterkloof Restaurant follows a “little is big” mantra and supports smaller, local producers to guarantee the freshness of its contemporary dishes.

“Eating home-grown fare is fresher, seasonal and tastier. It’s a win-win solution for the environment and the economy,” says Grégory, who is a true perfectionist at heart and is known for his clean flavours and unusual texture combinations.

Grégory’s latest fare unleashes a fusion of fresh in-season sensations such as yoghurt-and-pomegranate mousse served with buchu meringue, biltong and miso soil and a beetroot dressing; monkfish and crispy prawn with ginger-beer-compressed apple and curry; and a strawberry and hibiscus consommé with fromage blanc and cucumber.

In addition to the à la carte and degustation tasting menus (comprising six mouthful portions of the restaurant’s most popular dishes matched with six estate wines), Waterkloof Restaurant now also has set two- and three-course indulgences to choose from. These options change on a weekly basis and are available at R190 and R230 per head for lunch or dinner.

The restaurant also serves lunch and dinner from Mondays to Saturdays and lunch only on Sundays.

More information: 021 858 1491, restaurant@waterkloofwines.co.za