THE WERF

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Soil to fork

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Lunch

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[{"selector":"#anim-d0e96ec9-dae2-4bb0-aa95-85b47c40a7ad","keyframes":{"transform":["translate3d(0px, 878.28291%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Farm baked sourdough roasted bone-marrow, garden pasta, whipped butter White bean mash with cannellini bean pesto, roasted pine nuts, aioli Seared, thinly sliced eland West Coast mussels with white wine onions, spring onions, garlic, cream fresh parsley Local fish cooked over the coals fresh dill and pickled cucumber Boschendal grass fed beef tongue R75 R125 R70 R125 R110 R105 View our full menu

Eric Bulpitt

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