The Restaurant At Gabriëlskloof, Bot River

"The Restaurant At Gabriëlskloof"
The Restaurant At Gabriëlskloof

I am more observant of what is happening around me when we eat out at a restaurant when the owners know we are coming in to do a review.

Dave and I arrived at Gabriëlskloof in Bot River, earlier than our 1pm booking and we were warmly greeted by Mariaan who was expecting us, as Leanne from Random Hat Communications had facilitated our booking. I watched her greet each person that entered with the same warmth and enthusiasm, and I must say that the smile did not leave her face for the entire time we were there. Dave and I walked around the Deli, which Mariaan runs and stocks and at the end of the meal I bought some Gabriëlskloof olive oil to take home with me.

"The Deli At Gabriëlskloof"
The Deli At Gabriëlskloof

After being shown to our table, Bradley (our waiter) brought us menus and told us that Frans wanted us to please make ourselves at home and order anything we wanted. Bradley’s service was impeccable and he spoke about menu items with true passion, making recommendations as to what we should try. I could hear his banter throughout the restaurant and service overall from everyone who dealt with us, was a pleasure.

The restaurant serves breakfast until 11h30 and has two of my favourites on the menu – grilled kippers and eggs Benedict. The menu is seasonal and small, which I really like. With just 6 starters and 6 main courses to choose from, there should be something to suit your palate, and freshness is guaranteed. One of the main courses is the plate of the day – rolled pork belly when we went – and is priced SQ. The average price of the main courses is R121 and includes fish and a vegetarian option. Most notable, vegetables come standard with main courses and Dave and I were served a plate between us of lightly pickled beetroot, carrots and kale. You may add a sauce to your steak for R20. Out of the 7 desserts, including ice cream at R20 a scoop, I really wanted to try the souskluitjies (R55) but after our main course there was no space! We have told Frans we will stop for that part of our meal when next we return from Sedgefield after seeing Dave’s mum. For the not so hungry there is a deli menu, and the hamburgers we saw coming out of the kitchen looked amazing.

"Bread And Wine At Gabriëlskloof"
Bread And Wine At Gabriëlskloof

Wines are sold at cellar door price with an addition of R15 per bottle. We chose The Blend (R100), a Bordeaux style wine with hints of cinnamon on the nose and dried peach on the finish. As soon as Bradley had brought the wine, we were served a choice of bread – I had the vetkoek which was not oily at all, and Dave had the whole wheat bread. For those of my readers who are not familiar with vetkoek, they are deep fried bread balls. They were served with a choice of two home made butters – herb and sun dried tomato. The sun dried tomato did not overpower the butter which is a plus point in Dave’s opinion. I loved the herb butter and had we wanted, more bread would have been brought to the table.

Our amuse bouche was a thick, silky potato and artichoke soup that was garnished with truffle oil and deep fried proscuitto. You could smell the oil as soon as the bowl was set down, and the soup made a great start to a winters day meal, together with the fire burning in the fireplace.

"Amuse Bouche And Starters At Gabriëlskloof'
Amuse Bouche And Starters At Gabriëlskloof

Dave started with the bone marrow and oxtail combination (R60) which was succulent with a rich beef smell. I had the Patagonian calamari (R50) which came with an egg yolk rich aiolli which was lightly curried. It was the taste of this aiolli that led to my purchase of the olive oil, as Frans uses this in his kitchen. The calamari was divine and the lemon zest was the perfect addition to the dish.

For mains, Dave chose the slow roasted Overberg lamb (R130) which looked like a shank, served off the bone, and it was moist and delicious. My main course was the free range duck “au vin” (R130) which was so soft, and had a deep red wine flavour. It was served with dauphinoise potatoes which were exquisite. Both the main courses were very generous, and served with vegetables, over and above the side dish.

"Our Main Course At Gabriëlskloof"
Our Main Course At Gabriëlskloof

To end the meal, Frans came over to chat and brought with him his signature Irish coffee. It was a single espresso sized coffee, served in a tall liqueur glass with a hint of alcohol and a dash of cream. That and the amazing chat we had with Frans and Mariaan was the perfect way to complete our visit. We left 4 hours later with happy hearts, a full belly and a new place to visit again.

Contact them on: 028 284 9865

Disclosure: The review of this restaurant was facilitated by Leanne of Random Hat Communications. The meal was on the house and for this we thank Frans and Mariaan. This post is in line with my blogging policy.

Edit:

On the 30th of August, Dave and I went with Eric and Bev for lunch. We skipped starters so that we could enjoy dessert. This time we had the Shiraz to drink. The amuse bouche was a spring roll and for my main course I had the lamb rump which was the plate of the day. I had the souskluitjies for dessert and they were soft and sweet and a great way to end our meal. Frans kindly did not charge us for desserts, and we had another round of his signature mini Irish coffees on the house. Service again was brilliant and we are looking forward to a return visit.

"Going Back For Dessert"
Going Back For Dessert

What I blogged August 26:

Tandy

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11 thoughts on “The Restaurant At Gabriëlskloof, Bot River

  1. This place looks really nice. Do they serve began food as well?

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    1. No they don’t sadly.

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  2. WOW! This looks amazing! I love how you were there for 4 hours and made it an event! 🙂 SO lovely!
    Cailee sharing the blog ♥ Hello Healthy Hydration!My Profile

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    1. It was so good that we are going back this weekend 🙂

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  3. I really love a seasonal and small menu as well. The chef gets to perfect the food and since the ingredients are seasonal, it just makes the dish better. There’s nothing like eating at a place and having a great time. Wonderful review.

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    1. Seasonal produce just makes more sense to me!

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  4. I really watch the service at other tables and the servings and food too. So much so that it’s often easier to just book without them knowing, especially if you just want a fun night out with friends hehe. The dishes look great! I love bone marrow and oxtail 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ Raven’s Eye, NewtownMy Profile

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    1. Sometimes it is impossible to book without them knowing so that is when I pay attention to everything around me 🙂

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  5. Looks like a wonderful restaurant with great food and professionally run!

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    1. Very professionally run!

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