Waterkloof restaurant: window to nature’s seductive charm
THE long and winding road leading to the Cape ’ s picturesque Waterkloof wine estate, situated on a hilltop like a bird ’ s nest, rises up the slopes up to the hill like the proverbial stairway to heaven.
Barely touching the clouds high up the Schapenberg Hill outside Somerset West, Waterkloof exudes the fairest Cape ’ s natural beauty.
False Bay looms large on the horizon against the backdrop of the Helderberg mountains when viewed from the estate.
The setting provides a window to nature ’ s sedative charm – all a perfect primer for an arriving visitor saddled with a parched palate and peckish appetite.
With a reputation of being a fine dining marvel preceding it, Waterkloof amply caters for both needs with a creative edge amid magnificent views and ambience of its worldclass restaurant.
It is owned by British wine figure Louis Boutinot, who takes pride in its renowned wines that are served in 26 countries.
Last November, its “Restaurant in the Sky ” was voted at the 2015 Great Wine Capitals Global Network awards ceremony in Argentina as South Africa ’ s Best Wine Tourism Restaurant.
“We choose to farm in harmony with nature to produce wines that excel in quality, flavour and sustainability, ” Boutinot says, adding that they use biodynamic methods of farming devoid of chemical herbicides, fertilisers and pesticides.”
Visiting the estate is a halfday ’ s immersion into the pulse of the place. It is certainly not for a clockwatching guest with frazzled nerves that are about to light up the fuse.
Fine dining is the operative word, with dishes served in small doses for a diner with an appetite as tiny as a bird ’ s kidney. Again, certainly not geared at a Steve or Eugene who are wont to wolf-down “bottomless ” spare ribs at popular chain restaurants.
Laid-back dining commandeered by celebrated chef Gregory Czanecki at the restaurant ’ s high-glass promontory, that encompasses a tasting lounge and gravitational cellar. Visitors tend to sip favourite daytime wine gems such as Cape Coral Rose, Seriously Cool Chenin Blanc and Seriously Cool Cinsaut – all thankfully enjoyed at cooler temperature.
In the cellar wine-maker Nadia Barnard lends a delicate touch to the wines, which consist of five ranges. Worldwide restaurants that serve her wines include the country ’ s awardwining restaurant, The Test Kitchen in Cape Town, and another in the United Arab Emirates, curiously named Zuma.
Yours truly heartily enjoyed Chenin Blanc served with a dish of grilled Cob and Seriously Cool Chenin, that complemented the fish well and cleansed the palate with its crisp acidity. A three-course meal for one person, including wine, costs about R400.
The ambience is just too spectacular not to be soaked with good company over a glass of juicy wine.