Waverley Hills: Bringing true local flavours to the winelands

The Waverley Hills restaurant has seen a revamp of its delicious menu thanks to Chef Francois Du Toit.

Nestled in the foothills near the Ceres Valley is a wine estate with a difference - organic wines are produced locally in order to bring a true South African flavor to the table. 

Wine with a difference 

Waverley Hills winery produces 100% organic wines and olives and is located just outside of Wolsey, about 115km out of Cape Town.

It has been fully functional since 2000 and produces wine with 50% less sulphur than usual wines. All of its wines are handcrafted and only natural sources of copper are used in the production. The most popular wine is the red selection, with most of their wines are available at Woolworths an Checkers stores nation wide. 

A 30 hectare wine farm that uses natural pesticides - making it real wine with a difference. 

READ: Wine worth travelling for: 6 Wineries setting the boutique benchmark in SA

Venue fit for wedding bells 

The slogan of the estate is 'Eat, Drink and be married' - it is the ideal venue for a winter or summer wedding.  Able to cater for 120 guests and it has its own chapel and provides the perfect garden setting.

There is also a kiddies jungle-gym for outdoor fun. 

New menu launch 

The Waverley Hills restaurant is well-known for its delicious homemade pizza and toppings - however it recently added a few new flavors to the menu.  

Chef Francois Du Toit is proud of his fusion of both rustic 'op-die-plaas' and modern flavors in the new menu - which incorporates locally sourced ingredients.  

The restaurant is able to cater to your dietary specific requirements  and thedelicious meals include a spicy Asian ramen noodle dish. 

A light, yet filling dish with a hint of chili. YUM!

The presentation of food is immaculate. This oven roasted Seabass over a fennel and parsley risotto was  filled with bursts of tasteful flavour.

Another option for the main course meal is a delicious 12-hour slow cooked Oxtail tomato bredie with basil jasmine rice. 

To end off this fulling and scrumptious meal, we indulged in a bread and butter puddin, served with a selection of home-made ice cream - including mango and rum and raisin. 

A choice of the estate's wine can be paired with the meals offered at the restaurant. 

The new introduction of the menu promises to tickle everyone's taste buds.

Chef Francois Du Toit

We caught up with Chef Francois as he spoke to us about the delicious new aromas wafting from the kitchen.

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