New Menu At Waverley Hills Heralds The Return Of Country Cosiness


When winter rolls in, there can be few better places for a wholesome and heart-warming culinary experience than where true country hospitality begins. The restaurant at Waverley Hills estate celebrates the return of cosiness this winter with a new, fired-up menu to tantalise your taste buds.

Just 90 minutes from Cape Town in the Witzenberg Valley near Tulbagh, Waverley Hills is renowned for producing premium organic wines and farming sustainability with innovative practices.

As a premier destination, the estate restaurant follows suit, being a top local favourite thanks to its chic, country style and views over vineyards, orchards and farmlands. The venue’s twin fireplaces and deep leather couches makes it especially popular as a winter meal-stop for families out to see the snow on surrounding peaks.

Matching this landscape spectacular, chef Francois du Toit has set his own inspiration aflame in the kitchen and produced an enticing menu that’ll have you linger even longer this winter.

Being out in the country is about hitting the pause button and I’ve made that my starting point for every new dish,” he says. “It employs seasonal ingredients as well as organic or biodynamically farmed produce where possible.

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Think slow-cooked food with the yumminess of winter comfort.”

In addition to an array of star newcomers, the restaurant menu has been expanded to offer suggestions of Waverley Hills wines with starters as well as the mains.

In this format, wine lovers may choose to opt out of a main course completely and simply order starters with the suggested wine.”

The restaurant at Waverley Hills does offer a dedicated, five-course food and wine pairing menu, although bookings are required a week in advance.

Starters on the new menu feature seafood delights like Gambas Pil Pil – prawns fried with spiced paprika, garlic and parsley, and served with fresh ciabatta; and, a bowl of delectable prawn bisque. Alternatively, try a steamy portion of wild mushrooms served with parmesan custard cream and a whisper of truffle; or springbok carpaccio with smoked truffle cream cheese and cucumber noodles on crispy melba toast.

For the mains, meat lovers are spoilt for choice. No winter menu is complete without pork belly and Chef Francois has prepared his accompanied by twice-cooked pork neck, honeycomb, bacon jus and lemon pickled apple – all served on a bed of pearl couscous. The beef offering is available as fillet or sirloin served with marrow-mushroom ketchup, roast truffle-flavoured baby onions and potato cream; and, in a snazzy burger with a Wagyu patty, slow roast tomatoes, roast mushrooms and paprika chipotle mayonnaise, draped in aged cheddar and accompanied by tasty fries. Game also takes centre stage with a venison loin plated with beetroot jus, honey caramelized baby beetroot and smoked potato mash.

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If red meat doesn’t grab your fancy then there’s delicious fish-and-chips featuring SASSI-approved soy and ginger-marinated cob, spiced mushy corn, fries and a side of lime mayonnaise; as well as tagliatelle napolitana with Waverley Hills estate olives, spring onion and parmesan.

Regulars to the restaurant need not fear as not all about the Waverley Hills restaurant menu is new.

There are a couple of dishes whose removal would certainly cause a riot, which is why we’ve left the blue cheese snail parcels with parsley garlic dressing; and, pampoenkoekies with bacon and a thyme butterscotch sauce, just where they are,” says Chef Francois.

The blackboard specials are another feature that remains.

The blackboard is there to keep things interesting for our frequent diners. For winter, it’ll still feature dishes that are 100 per cent country with a variety of bredies (stews) and baked desserts.”

Regulars have also come to love the weekly Wednesday nights pizza special; and the Sunday lunch, presented as a traditional roast with all the country recipe hits. The homemade pizzas come with quirky toppings such as slow roast shredded chakalaka beef, lamb tomato bredie or chicken curry with pampoenkoekies.

Waverley Hills’ restaurant, which is fully licensed, is open six days a week for breakfast and lunch, and twice for dinners on Wednesdays and Fridays.

In addition to the restaurant and modern winery, Waverley Hills has a wedding chapel and is a popular conference venue too.

For more information about Waverley Hills or to order wines delivered to your door, visit www.waverleyhills.co.za. Visit the Waverley Hills Facebook page and Twitter page @WaverleyHills. Contact the farm on 023 231 0002.