Gabriëlskloof Restaurant, on the ‘koppie’ outside Bot River have just released their new winter menu, which pays homage to ‘real Overberg tastes with a pinch of nostalgia’.
The restaurant is situated on Gabriëlskloof Estate, an award-winning wine, olive and lavender farm: think ‘unhurried lunch indulgences of hearty fare that embraces the true essence of the region’.
“Whether you swing by for a wine tasting, to buy farm honey on tap from our deli, to have lunch served up with chocolate box views, or are planning to tie the knot, Gabriëlskloof has it all,” says executive chef Frans Groenewald.
“At the restaurant we pride ourselves in honest country food, made with the best seasonal produce sourced from the farm, local artisans and friendly neighbours.”
Frans who has been at the helm since the restaurant opened its doors six years ago adds: “Steering clear of bite-size plated art, our latest menu warmly embraces our country roots with a touch of ‘Frans’, as we allow the ingredients to speak for themselves. Unpretentious yet elegant cuisine with a rustic charm, cooked from the heart to feed the appetite and soul.”
With their new winter menu, Frans and his wife Mariaan (who heads up the adjacent deli) invite patrons to genuinely slow-down, and turn their winter hibernation into a food celebration of the countryside.
Expect: Frans’s signature slow roasted Bot River Leg of Lamb served with warm slaphakskeentjies (pickled onions); a ‘drunk’ Elgin Free Range Coq au Vin with green farm olives; crispy Anysbos Pork Belly, sourced from Oom Johan’s neighbouring farm with Hemel-en-AardeWheat & Pumpkin Risotto. For a lighter yet luscious lunch treat, try his Confit of Trout served with warm sweet potato and chickpea salad.
Vegetarians are taken care of too. Dishes include, Lentil Boboti, Root Vegetables in warm pickle and Potato & Artichoke Soup enriched with truffle oil.
On the dessert front, diners can look forward to souskluitjies with preserved oranges and toasted almonds; malva pudding; warm poached pears in red wine and with salted caramel meringues are but a few.
“Wine plays such a big part in Gabriëlskloof’s daily existence therefore I work very closely with our winemaker, Peter-Allan Finlayson, to offer the perfect wine recommendation for each dish,” says Frans. “Guests are welcome to have an impromptu tasting at the comfort of their own table and we offer the entire Grabriëlskloof range by the glass. We also have a smattering of wines from fellow Bot River producers on our wine list.”
Both the restaurant’s a la carte menu and the deli menu change on a regular basis. A two course a la carte meal costs R165 per person and a three course is R195 per person.
Gabriëlskloof Restaurant is open daily for breakfast and lunch, except on Tuesdays and bookings are essential. To reserve your table call 028 284 9865 or send an email to firstname.lastname@example.org.
Gabriëlskloof Estate is just outside Bot River, on the Swartrivier Road, off the N2.