Waterkloof Restaurant transparent in eco-conscious cooking
From farm to table, Waterkloof Estate’s golden thread of sustainability runs right through every aspect, from its bio-dynamic vineyards on the outskirts of Somerset West to its magnificently appointed ‘restaurant in the sky’ where cooking with an eco-conscious is as transparent as its priceless view over False Bay.
Not only does this Winelands gem on the slopes of the Schapenberg rely on genuine horse-power as opposed to heavy machinery and tractors on the farm; Dorper sheep or as they call them, ‘nature’s weed-eaters; the manure of their own Dextor cows for fertilizing the vines; and chickens who keep the vineyards in tip top shape. They even use their own produce in the restaurant.
“Foraging is hot on the epicurean radar right now and diners love the romance of harvesting ingredients from nature and knowing where the food that they eat comes from. Waterkloof’s philosophy of transparency also rings true in our kitchen,” explains Waterkloof Chef Grégory Czarnecki.
In addition to using their own lamb, herbs and eggs, Waterkloof Restaurant follows a ‘little is big’ mantra and supports smaller, local yet top notch quality producers to guarantee that the freshness of it contemporary dishes is paramount.
“Eating home-grown fare is fresher, seasonal and tastier and it is a win-win solution for the environment and the economy,” adds Grégory who is a true perfectionist by heart and is known for his clean flavours and unique texture combinations.
Waterkloof’s food suppliers include Healey’s of Trout Brook Farm in the Helderberg, famous for their matured farmhouse cheddar which has a starring role on the restaurant’s royal cheese platter. The sashimi-quality rainbow trout for Grégory’s signature Gravlax, enriched with watercress mayonnaise and vodka dill crème fraîche, stems from About Trout in Somerset West, who raise their fish in cool spring water sourced at the base of the Helderberg. Grégory rounds off his dishes with organic micro-herbs and an impressive variety of shoots supplied by the Leaf Lab in Stellenbosch, such as carrot shoots which complement the Karan Beef fillet and the coriander shoots he adds to his Crab Raviolini.
On his latest bill of fare, Grégory 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 its a la carte menu and Degustation Tasting Menu (comprising of six mouthful portions of the restaurant’s most popular dishes matched with six estate wines), Waterkloof Restaurant now also has set 2- and 3-course indulgences to choose from. These 2- and 3-course dining options change on a weekly basis and are available at R190 and R230 per head for lunch or dinner.