Hi weirdos, the restaurant at Gabriëlskloof has decided to revise its menu to make it more appropriate for the winter season. I was invited to try some of the dishes and get a feel for the wine estates’ warm and fuzzy country-style hospitality. Based in Bot River, Overberg, which is only about an hour and 20 minutes drive from Cape town. Gabriëlskloof offers a unique setting with breath-taking landscape boasting unique sculptures, water features and greenery surrounded by tastefully modern architecture.
I found myself in the restaurant wing of the hilltop winery, adorned with a welcoming fireplace and country-inspired décor to sample the winter blackboard menu prepared by owners of Gabriëlskloof, Frans and Mariaan Groenewald. The listed menu will change daily so whatever I talk about today may not be there should you choose to visit.
We were served lovely farm style bread with delicious butters. We then were server a beetroot with goats cheese with walnuts for an appetiser; both were delicious.
For starters, I was served a butternut and sunflower seed risotto with roasted cauliflower and coconut topped with a cauliflower chip. I am not a butternut fan by any means but this dish was very interesting. I have never had a sunflower seed risotto before and thought it was a brilliant idea where the crunchiness of the seed complements the softness of the butternut. The flavours were unusual but quite scrumptious indeed. I found it to be quite creamy and soft for sunflower seeds and love that is high in nutrients.
Nikesh opted for the prawn tempura with cucumber ribbons, miso mayo and sesame dressing. The tempura batter was quite different to the crispy style one would find in a traditional Asian restaurant, it has more of a smooth texture much and the garnishes that complement it create a flavour that provides a unique take on the tempura experience. We both had the new chenin blanc that is well-balanced and great for pairing with light meals.
Moving on to the mains, I enjoyed the vegetable ravioli with a smoked tomato dressing topped with a cheese crisp. I am a sucker for a good ravioli, not a fan of a smoked dishes however. This was one I could enjoy with the saltiness of the cheese crisp and the fresh herbs. I added chillies of course, you should know me by now. The servings are quite massive, not going to lie, I could not finish it all. I suggest you get to Gabriëlskloof estate quite hungry.
To complement the prawn tempura, Nikesh went for the line fish which came served with sweet potato, greens, apple and ginger salsa, lemon and fennel aioli. It was a rather unique fish dish mainly because of the apple and ginger salsa and sweet potato wedges which provided a sweet sensation to the palate that interestingly worked well with the line fish.
For dessert I ordered a spiced orange and almond cake with orange preserve and crème fraîche. I enjoyed the dense sponge and crème fraîche on top but the orange was too overpowering for. I devoured Nikesh’s dessert which was a chocolate fondant served with chocolate brownie ice cream. It just melted in your mouth and was perfectly backed to perfection. It’s true I am a chocolate brownie lover at heart but I love trying different desserts.
Gabriëlskloof restaurant has a fab deli they have inside that feature some pretty sweet confectioneries and savoury goods as well as uniquely designed crockery. I enjoyed a glass of their Syrah and walked around Gabriëlskloof’s beautiful estate. The syrah has a velvety finish and I loved how elegant it is.
I can definitely recommend this winter menu if you love hearty, healthy and flavourful meals. Two courses are R225 and three courses is R285. This is definitely a bargain if you ask me. They have great service and great wines, you won’t be disappointed. Morever, they pride themselves on using only the finest locally sourced ingredients from farms nearby. Gabriëlskloof are also a proud WWF Conservation Champion farm. I also heard they make some delicious olive oils. Visit their website to make a booking here. This special ends at the end of August.
Here is my Youtube video:
Until next time,
xx Miss Dhanusha