Gabriëlskloof Winter Blackboard Menu

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Gabriëlskloof Winter Blackboard Menu
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Traditional South African cooking with a touch of French Bistro at Gabriëlskloof
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Views for days at Gabriëlskloof, Botrivier

Gabriëlskloof in Botrivier is the perfect place to visit for sublime food and wine any time of the year (click highlighted link above to read more), and certainly one of my favourite restaurants. Their Winter Blackboard Menu is inspired by the fantastic local produce and producers, and will be served until the end of August.

‘It’s back to the culinary drawing board for Gabriëlskloof Restaurant from the month of May until end August, as this popular Overberg destination switches its traditional à la carte offering to a hearty Blackboard Menu for winter delights.’

Apart from superb estate wines, Gabriëlskloof is justly famous for generous country-style hospitality, and a menu of traditional South African favourites with a touch of French bistro. A class act, in every aspect.

The restaurant occupies a wing of the celebrated hilltop winery and has views of the surrounding valley. Inside, a large fireplace is fired up on cold days, enticing you to linger even longer.

The new winter menu is tightly edited, curated in the unique style for which chef Frans Groenewald is renowned. The dishes will change daily, making sure that the offer stays interesting no matter how regularly you visit. And you’ll want to visit often! Tables on the large wrap-around verandahs overlooking the courtyard make this a very family-friendly venue, too.

Inspiration for this latest incarnation came when Chef Frans took a fresh look at the region.

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Hearty country cooking at Gabriëlskloof in the Overberg
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Fresh local produce features on the Winter Blackboard Menu at Gabriëlskloof

“To me, the Overberg is about community and collaboration, natural beauty and harmony. I love coming to work and driving through a landscape that gives me peace and makes me curious at the same time,” he says.

“Even the briefest of visits showcases its charm. Within just a short drive, you can see sun, sea, mountains, sheep, gatherings of blue crane birds and sprawling fields.”

Ingrained in the Overberg culture is an authentic generosity, served informally, which is the centre of the new menu’s approach, along with a focus on seasonal produce.

“We’ll be punting plant-based dishes, not exclusively of course. But I’d like to show that vegetarian options can be wholesome and satisfying – even with the winter chill about,” says Chef Frans.

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Gabriëlskloof makes an effort to serve plant-based food.

This is rustic flavour with French twist, dished up from the chef’s pantry and pots, inspired by the Overberg. Naturally, the weather plays a part in menu-planning too – on cold and rainy days, the menu might feature coq au vin; on milder afternoons in Autumn, it could be a more-ish chicken salad.

Crispy pork belly, roasts, chick pea-and-lentil salad or chick pea-and lentil-bolognese, sturdy casseroles, soups, grilled trout, wheat risotto or curried wheat salad – every taste and preference is catered for. For desserts there are treats like Gabriëlskloof famous chocolate fondant, chocolate mousse, rich, traditional souskluitjies, and milk tart tiramisu.

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Duck confit, a French classic, at Gabriëlskloof
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Sublime food and estate wine at Gabriëlskloof
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Hearty portions at Gabriëlskloof on the Winter Blackboard Menu
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Beautiful plating of fresh local produce at Gabriëlskloof on the Winter Blackboard Menu
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The famous chocolate fondant at Gabriëlskloof – the desserts are a highlight! Look out for souskluitjies, tiramisu melktert, choc mousse and delicious home-made ice creams too.

The foodie spectacle steps up a notch on Sundays when, in addition to the Blackboard Menu, the Gabriëlskloof Restaurant presents a set five-course menu. The latter will be available at only R385pp or R450pp with wine included.

To reserve your table, call 028 284 9865 or send email to restaurant@gabrië

Gabriëlskloof Estate – a mere 80-minute drive from Cape Town – is just outside Bot River, on the Swartrivier Road, off the N2.

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Gabriëlskloof approach from the N2

Press release by Random Hat Pr

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Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.