Gabriëlskloof: Botrivier Sublime Food and Wine

Four things make me fall in love with a restaurant: the way it looks, the way it feels, what’s on the menu and what the food tastes like, of course.

In all these categories, Gabriëlskloof knocks it out of the park.

Chef Frans Groenewald applies his classic training (serious skills at work) to create a sublime blend of Boerekos and French bistro. It’s fresh, creative, modern, straightforward, unique and utterly authentic. Totally his own trademark, too. Others try, but he has singularly mastered this culinary dialect.

And man, he knows his stuff. Sure-footed and focused in his kitchen, Frans pays homage to current foodie trends while staying true to himself, and never misses a beat. A quick scan of the menu tells you instantly this is a chef who really loves to eat; who understands food and respects it. He will take your tastebuds places and you’ll thank him for it.

He takes pains to keep it regional, seasonal, fresh and local, sourcing most of his ingredients from farms and small producers in the fertile valley that surrounds him. Menus change often and special events get special treatment, so expect treats on high days and holidays too.

This is simply some of the best food to be had in South Africa. And paired with the luscious estate or select regional wines, an altogether extraordinary, memorable experience. Surprisingly affordable, for this level of excellence, one might say. There’s the deli and tasting platters too, so you won’t ruin yourself financially chasing foodie nirvana here.

With his wife Mariaan ably at front of house and servers as accomplished as they are skilled and knowledgeable, chef Frans runs an establishment that can hold its own anywhere in the world.

Aren’t we lucky it’s right on our doorstep in Botrivier?

I’ll spare you further rhapsodies by simply sharing photos of the food and place below and finally, the latest menu.

And here’s the number for your booking, which you’ll no doubt make right after reading:

Gabriëlskloof Restaurant and Wine Estate 0282849865

Visit the tasting room to explore the gorgeous wines, and pop into the deli for treats galore.

Gabriëlskloof Wine Estate with restaurant for robust, seasonal South African fare, plus a tasting room with courtyard.
Address: R43, Bot River, 7185

Hours:

Wednesday 9AM–5PM
Thursday 9AM–5PM
Friday 9AM–5PM
Saturday 10AM–3PM
Sunday 9AM–5PM
Monday 9AM–5PM
Tuesday Closed

PS: The menu is right below the photos.

You’ll want to read it. I promise you, you do. The puds are just pure straight-up, hardcore food porn.

GABRIËLSKLOOF BREAKFAST MENU

English breakfast R55
Bacon, two eggs and a grilled tomato, served with toast.
Farmer’s breakfast R85
Bacon, mushrooms, two eggs, homemade beef or pork sausage and grilled tomatoes, served with toast.
Eggs Benedict R80
English muffin with country ham, two poached eggs and hollandaise sauce.
Eggs Royale R95
English muffin with smoked salmon, two poached eggs and hollandaise sauce.
Eggs “Gabriëlskloof” R85
Roosterkoek with bobotie-mince, two poached eggs and hollandaise sauce.
Quinoa Bowl R85
Quinoa, grilled tomatoes, avocado, mushrooms, and kale with a poached egg on top
Breakfast waffle R85
Savoury waffle topped with cream cheese, Parma ham, tomato jam and poached eggs.

OMELETTES with choice of fillings:
Bacon, mushrooms and cheese, served with toast R75
Parma ham, balsamic roasted tomatoes, chevre
and basil pesto, served with toast R85
Make that an egg-white only omelette +R15

CROISSANTS (allow 12-15 mins) with choice of fillings
Cheese and preserves R40
Scrambled eggs and bacon R70
Scrambled eggs and smoked salmon R95

Nutty granola R55
Served with double thick yoghurt and a berry compote on the side.
Banana bread French toast R55
Served with salted caramel and Mascarpone.
Pancakes R45
Traditional pancakes, served with milk tart-flavoured ice cream.
Little one’s breakfast R45
Egg-in-the-hole with bacon dippers.
* Gabriëlskloof only uses free range bacon, cured by Richard Bosman.
* Breakfast menu is available until 11h30

LUNCH MENU

STARTERS

Kudu carpaccio R75
With crispy capers, parmesan and cured egg yolk
Salt-and-pepper calamari R85
With smoked lemon & thyme aioli and pickled fennel
Smoked labneh & heirloom tomato salad R80
Served with a tomato “water”
Pulled beef & oxtail R80
Maize-meal crusted pulled beef “ballen” with a nutty coleslaw
Chickpea crusted tempura prawns R90
Served with bacon aioli, bacon crumbs and a rocket salad

MAIN COURSES

Crispy pork belly R155
Served with a roasted corn, chorizo & spring onion mash and a fennel & carrot pickle
Cut of the day (300g) R155
Topped with an olive & tomato tapenade, served with a rocket & artichoke salad and fat chips
Grilled line fish R155
Served with a sweet potato, green beans & rocket salad and a tomato & anchovy aioli
Confit duck R155
Served with potato & butternut dauphinoise, french style peas, and beetroot puree
Lamb rump R160
Served with curried lentils and a minted yoghurt
Cornfritters R135
Served on chakalaka and grilled corn

DELI MENU

Burgers
*Served with shoestring fries and a side salad.
*All burger patties are homemade and 200g.
Hamburger R95
Classic, with all the trimmings. *Add Bacon jam & Camembert +R20
The Ultimate burger R125
Rump & bonemarrow burger with red wine reduction, smoked cheese & tomato relish.
Pork neck hamburger R95
Smoked, pulled pork-neck with pickled fennel & mustard mayo.

SALADS
Greek salad R90 Tomato, olives, feta & cucumber, with olive oil/lemon & oregano.
Grilled chicken salad R105 Citrus marinated chicken strips on baby salad leaves.
Calamari Caesar Salad R115 S&P-crusted calamari, Cos lettuce, Caesar dressing and
mosbolletjie croutons.
Pickled Veggie salad R105 Baby salad leaves with pickled vegetables, Anysbos Chevre and basil oil.

PLATTERS
*Served with salad, preserves & bread
Cold meat R100 Parma ham, chorizo, salami and rare roast beef.
Cheese R95 Gorgonzola, Camembert, Boerenkaas and Gruyère.
Anysbos goats cheeses R90 Selection of goats milk cheeses from our neighbours.
Meat & Cheese Platters Selection of cold meats and cheeses, with Mediterranean artichoke, sundried tomato & olive salad.
For one R115
For two R225

Deli selection R350
Meatballs, hummus, brisket & Shortrib terrine, Parma ham, Tomato & Labneh salad, pickled
mushrooms, marinated olives and spiced almonds. Served with crackers and bread.

DESSERTS

Grilled peaches R75
Served with vanilla ice cream, sweetened olive soil, burnt honey and lavender sauce
Banana tartin R75 Served with caramel sauce and mascarpone & thyme ice cream
Mosbolletjie bread&butter pudding R75
Deconstructed, served with mascarpone, anglaise & hanepoot jam
Chocolate marquise sandwich R75
Chocolate marquise sandwich topped with berry compote and braaied marshmallow
Cheese plate R75 Selection of cheeses with homemade preserves and fig & olive crackers
Crème brûlée R75 served with watermelon granita
Vanilla ice cream and olive oil R35
Homemade vanilla ice cream with Gabrielskloof olive oil & pistachio praline
Homemade ice cream R25/scoop
Please ask your waiter about our latest flavour crazes.
We also have optional sauces (add R10) to choose from – chocolate or salted caramel.

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