World-class wining and dining at Waterford Estate

There’s something welcoming and whimsical about a wine estate. And so it is with Waterford, in its grand and regal setting, luring you inside from among the vineyards. This enormous property in the Blaauwklippen Valley boasts old citrus groves, rolling lawns, water features and fragrant lavender and rosemary beds.

Without trying to impress, this exquisite piece of paradise sits quietly, waiting for foodies and wine lovers like myself to explore its terraces. And I was ever so eager to dig into the simple, yet hearty cuisine at SALT Restaurant, headed by chefs Craig Cormack and Beau du Toit.

“Cook with flavour, keep it simple and use your ingredients to their best potential,” is Craig’s motto. And boy, is it working! The dishes are prepared to perfection, delicately aromatic and super satisfying to the palette. Paired with the Estate’s world-class wine, the experience is nothing short of delightful, writes Cape {town} Etc’s Anita Froneman.

On my visit I started with their Cap Classique, which reminded me of sunny days on a yacht somewhere in Europe (this ‘memory’ is purely aspirational). I went on to select the Single Vineyard Chardonnay just to kick it up a notch before the main course arrived, which is smooth without being heavy, and bold without being tacky. Easily my favourite pick of the bunch.

Then, along with my delectable crispy pork belly salad, I indulged in the slightly spicy Kevin Arnold Shiraz. (The pairing by no means reflects the knowledge of the chef and are purely my own, highlighting my taste for adventure instead, should they be frowned upon). It is rich in flavour, full-bodied enough to accompany even heavier meals and had me unwinding, dreaming of sunsets in the African bush. 

To end things off on a sweet note, the pear tart fin, with almond and black pepper dacquoise, amoretto and pear puree, and Red Alaea and black pepper ice cream, is heavenly. The quintessential grand finale. 

If you’d like to experience this and more yourself, I’m glad to say that SALT offers a curated lunch menu, Tuesdays to Sundays from 11h30 – 15h30. Bookings are essential.