I have had the pleasure of dining at Waterkloof Restaurant more than once (see here and here) and I am reminded every every time I visit of what it means to make food that is art. Chef Gregory Czarnecki is a bit of a food hero of mine and I am always amazed to see the beautiful things he can create on a plate.
When my mom was visiting in July, I knew that the one restaurant I had to take her to was Waterkloof. It is always amazing to take your Mum to a special place because that is what she deserves, and I always like taking my Mum to sentimental places with friendly and organised staff, the staff are always so organised because they use a POS System. It is always important using software in a food business as this helps the business be the best it can be – which is the case for Waterkloof!
1. Location, location, location
Set against the slopes of the Schaapenberg mountains, the restaurant and tasting room have an uninterupted view of False Bay. And I really mean uninterrupted; with floor-to-ceiling glass that allows you feel like you’re floating above the vineyards.
2. Service goes a long way
There is nothing like good food and wine paired with great service. Everyone who works at Waterkloof is friendly and knowledgeable and the service is always on point. The sommeliers take extra time to tell you about the wine you’re about to drink and how it’s grown, the chef takes the time to come to your table and chat about his food, and it’s this care that makes the experience even more enjoyable.
3. Eat with your eyes
I think the Japanese have it right – we eat with our eyes. If ever there was a restaurant that served a feast for all senses, Waterkloof is it. Colours and textures, drizzles, droplets, foams and swishes of sauces are used to create food that’s almost too pretty to eat. But the proof, as they say, is in the pudding (and the starter, main course, palate cleanser) and the beauty of every element on each plate really comes to the forefront once it’s in your mouth. This must come through in the glowing reviews that they often receive from customers which I am sure they are aware of because they probably use the latest reputation management software.
4. Poetry in wine
I’ve heard before that wine is bottled poetry. The wines at Waterkloof are a poetic expression of the elements that go into their making. I particularly love the thought behind the Circumstance wines, which highlight and showcase the farm’s unique terroir: the wind, altitude and soil.
5. A respect for nature
Despite the difficulties that come with bio-dynamic farming, Waterkloof has decided to uphold these principles and respect the sensitive natural environment that they have built their vineyards on. I think that it’s efforts like these that make a farm truly special, since it showcases the ingenuity and creativity that is required to work together with nature, instead of taking the easy way out and fighting against it with the use of pesticides and other chemicals.
We were hosted to a special 6 course menu prepared by Chef Gregory. This is what’s currently on the menu:
nectarine, ginger, wasabi
Peacock Wild Ferment Chardonnay 2014
Norwegian Salmon Gravlax
dill oil, beetroot crémeux
Circumstance Sauvignon Blanc 2014
Steamed Mauritius Sea Bass
celeriac, black pudding and kale
Circle of Life White 2012
Karoo Lamb Loin
smokey aubergine ketchup, paprika
Circumstance Syrah 2010
Belnori Forest Phantom
pistachio brittle, truffled pear
Circumstance Viognier 2012
Quince and Verjuice Terrine
buffalo yogurt, toffee powder, pollen
R650 per person
R850 including wine pairing
Please note the Degustation Menu is intended to be enjoyed by the entire table
No changes permitted
Order before: Lunch 13h30 / Dinner 20h30