SPRING 2017 // TOUCHDOWN
arrived we got lost about four times. Detours
are pleasant, though: the farm lies nestled
in the Franschhoek winelands, with
spectacular views of the Drakenstein and
Simonsberg Mountains.
CREATURE COMFORTS
Ten out of ten. The spa accommodated
us at a moment’s notice and theoretically,
one could stay several days without leaving
the farm at all: mountain bike hire, an
outdoor gallery, a swimming pool and a very
well-stocked deli takes care of that.
But it’s the cottages that really go the
extra mile, with an attention to detail
that will surely be appreciated by any
self-catering veteran. Wheelchair-friendly
accommodation is available, and the
kitchens are beautifully kitted out with
authentic period scales, milk, sugar, tiny tea
biscuits and spotless Le Creuset kitchenware
that is flawlessly colour coordinated with the
rest of the décor.
FOOD, GLORIOUS FOOD
The food really deserves its own review, but
we’ll do our best. Starting with the bad news:
the deli’s restaurant doesn’t do the rest of
the farm justice. The service was poor. And
it is a crime, if not against humanity, then
certainly against several departed pigs, to
have the best bacon in the Cape in your
butchery, and then to be singularly incapable
of cooking it in your kitchen. They do,
however, sell said bacon, so there’s comfort
in knowing you can buy some and cook it
at home, which we did. And it really is very
good. An array of farm-fresh yoghurts,
vegetables, preserves and other goodies
make the farm stall worth a visit.
Now for the pièce de résistance, The
Werf Restaurant. To be fair, vegetarians
are in trouble. There’s no getting around
it: chef Christiaan Campbell is a meat
man. Between two of us, we managed
a heroic six courses, and the highlights
were indisputably meat-related: an exquisite
lamb broth, an impressive rump steak and a
flawlessly balanced pork neck.
Dessert – guavas in a jar – was a
particularly evocative take on an old
South South African favourite, with milk
tart and custard-inspired flavours. Your
grandma would be proud. But so would
Gordon Ramsay.
Campbell joins the growing trend of
Look out for the quirky portraits in
the restaurant and become a fan
of post-colonial art humour
respected chefs worldwide who are
building fine-dining experiences on a return
to snout-to-tail cooking and reduced
waste. Expect small, seasonal menus
with rustic favourites elevated to new,
unexpected heights.
Fair warning: the portions are generous
and the side dishes not to be missed, so go
hungry. Naturally worth a mention are the
multi-award-winning wines. Boschendal’s
merlot was a champion at the The South
African Young Wine Show in 2016, competing
against nearly 1900 entrants. The 1685
shiraz has 11 awards under its belt, while
the 1685 sauvignon blanc and chardonnay
boast 12 each. Rachel’s chenin blanc won a
staggering 21 and the Grande Cuvee Brut 25.
SPECIAL CHARM/QUIRKS
Look out for the quirky portraits in the
restaurant and become a fan of post-colonial
art humour.
BOOK IT Ask your Sure Travel consultant
for details, or call 0861 47 48 49 / visit
www.suretravel.co.za.
HOTELS
&
REVI EWS
MAKE MEMORIES FOR LIFE // 51