SALT at
Waterford Estate
Waterford Estate is delighted to welcome you to join us for an unrivalled wining and dining experience in the city of Oaks.
We have curated the ultimate journey of culinary artistry, incorporating different types of salts and salting techniques from all around the world.
Sit back, relax, and allow Waterford’s winemaker to recommend an enjoyable wine to complement your meal.
Offering Curated Menu: Tuesday – Sunday
Cook with flavour, keep it simple, and use your ingredients to their best potential. We invite you to view our curated menu below.
To make a reservation please call us on 021 880 5300 or book online below:
In the culinary world, a dozen different types of salt can be used to smoke, pickle, cure, and cook dishes that go as far back as 2000 years in time.
Visit one of our delightful locations to inspire your tastebuds.
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Beetroot, ash goatʼs cheese, beetroot puree, beetroot kvass, beetroot and tapioca crisps.
SALT note: Beetroot kvass is a probiotic drink that originated in the Ukraine a long time ago. It is made by fermenting raw beetroots with only salt and water.
Wine Recommendation: Waterford Estate Grenache.
Chenin blanc cured salmon, deep fried capers, horseradish mayo, grilled baby marrow and lemon ricotta.
SALT note: Himalayan salt was formed over 250 million years ago due to the evaporation of primordial oceans. The ancient sea beds were covered by lava which acted as a natural barrier, and because of this the salt has remained pollutant free and pure all these years.
Wine Recommendation: Waterford Estate Single Vineyard Chardonnay.
Crispy pancetta, parmesan crème, chives and homemade spaghetti.
SALT note: Pancetta is made by curing pork belly for 7 days with a mixture of salt and spices. After the curing process it is hung to dry in the fridge for another 7 days.
Wine Recommendation: Waterford Kevin Arnold Shiraz.
Duck breast, confit duck pot sticker, cauliflower puree, bok choi, aubergine and Chinese BBQ sauce.
SALT note: Confit or “confire” is the term used for preserved food cooked in any liquid. Today it is mostly know for preserving and cooking meat in its own fat.
Wine Recommendation: Waterford Estate Cabernet Sauvignon.
Beef picanha, celeriac puree, glazed baby onions, celeriac “pommes Anna”, pickled mustard and jus.
SALT note: Jus is what is made from the beef stock or drippings. It generally consists of bones, root vegetables and herbs. We cook our stock for approximately 96 hours to release all the natural flavours of the beef. It is then reduced by about 80% to turn into the glossy jus that we use.
Wine Recommendation: Waterford Kevin Arnold Shiraz.
Dark chocolate, ganache, salted caramel, white chocolate and peanut butter bar with a coffee and dark chocolate ice cream.
A shot of espresso to pour over a scoop of our home churned ice-cream.
3 wines & 3 chocolates
Waterford Kevin Arnold Shiraz, Waterford Estate Cabernet Sauvignon, and Waterford Heatherleigh (late harvest) paired with our signature chocolates created by chocolatier, Richard von Geusau.
for two people, excluding wine
🗸 Locally cured and smoked meats
🗸 Pickled gherkins
🗸 Chicken liver parfait
🗸 Boerekonfyt
🗸 Marinated green olives
🗸 Farm baked sourdough, coarse salt cumin and rosemary lavash Breadsticks
🗸 Local camembert with spicy toasted cashew nuts
🗸 Marmalade
🗸 Seasonal Fruit
🗸 A selection of Mediterranean dips