Gabriëlskloof Restaurant

Gabriëlskloof Restaurant
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R120 avg main meal
Groups, Local cuisine, Special occasions
Bistro fare, Deli fare, Modern
Amex, Mastercard, Visa

Critic's review

Lynda Ingham-Brown

If you’re on your way to or from somewhere on the N2 just outside Bot River, you’d do well to stop off at Gabriëlskloof for breakfast or lunch. Breakfast is a hearty affair offering the usual suspects, plus “eggs Gabriëlskloof” – roosterkoek with bobotie mince, poached eggs and Hollandaise sauce. There are also omelettes, filled croissants, nutty granola, banana bread French toast and pancakes.

Lunch offers rib-sticking farm-style fare including starters such as koring (wheat) risotto topped with a Parmesan disc and slow-cooked brisket (vegetarians can opt for slow-cooked carrots instead of brisket); salt-and-pepper calamari with charcoal mayonnaise, cauliflower kimchi and pressed cucumber; pea soup; sweet potato-and-linefish croquettes with home-made chakalaka and amasi foam; bone marrow topped with salsa verde; and fried pork and duck rillettes with mustard aïoli, deep-fried capers and mustard seeds.

Mains are generous, so choose your courses wisely. They include the likes of lightly cured west coast hake with mussel, chorizo and prawn paella; a cut of the day (sirloin when we visited) with a mushroom duxelle, confit new potatoes, Brussels sprouts and a jus; pork belly (ask for it crispy if you like) with spring onion mustard mash and a piquant pickled apple-and-fennel salad; Asian-style duck leg with harissa pumpkin purée, pickled beetroot and dukkah. Vegetarians will enjoy spinach-and-feta ravioli with tomato-and-basil sauce.

For dessert, choose between a chocolate fondant with passion fruit curd and ice cream and honeycomb; a gluten-free orange-and-pear cake with Chantilly cream and a pear-and-vanilla compote; milk tart souskluitjies (dumplings) with burnt honey custard; a cheese platter; vanilla ice cream with the estate’s olive oil and salted pistachio praline; or a scoop of home-made ice cream with chocolate or salted caramel sauce.

The estate makes three ranges of superb wine, the entry-level Estate range, the mid-range Reserve collection, and the top-tier Landscape Series. You’re sure to find a bottle (or more) to suit your palate. There are also local and craft beers and on offer, as well as soft drinks and milkshakes and hot beverages.

Friendly but can be slightly slow on busy days.

Warm and cosy inside the farmhouse near the fireplace in winter. In summer, sit outside and enjoy the views over the rolling hills.

Browse around the small deli, which sells the estate’s excellent olive oil, as well as local cheeses, baked goods, sweet treats and décor items.

(August 2017)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.

  • Ambience
  • Service
  • Food


Set menu - Menu - Updated April 2018


  • Accepts credit cards
  • Alfresco
  • Child friendly
  • Licensed
  • Smoking
  • Vegetarian
  • Wheelchair

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