Hearty classics dominate the Gabriëlskloof restaurant winter menu

Gabriëlskloof restaurant has announced their new winter “Blackboard” menu for 2019, and it sounds like just the thing for a chilly day out.

Chef Frans Groenewald explains that tradition and classical cooking have had a large impact on the forthcoming dishes.

“I grew up in a family that loves cooking and tradition, where my sous Chef Mark likes to do the more modern take on classics. So between the two of us and our team we will draw on our heritage and do some twists,” he explained.

The two plan to alter things day-to-day dependent on the mood of the day with Groenewald explaining everything will be grounded in rustic flavours with a French flair.

“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-some chicken salad,” he says.

Chef Frans Groenewald

Guests should arrive expecting dishes such as crispy pork belly, roasts, chick pea-and-lentil salad or chick pea-and lentil-bolognese, big casseroles, soups, grilled trout, wheat risotto or curried wheat salad. On the sweeter side, diners can look forward to treats like chocolate fondant, chocolate mousse, the traditional decadence souskluitjies, and milk tart tiramisu.

Of interest is Groenewald’s determination to include vegetarian dishes on the menu as he says he would love to show that vegetable dishes can also be wholesome and satisfying.

“We definitely will do some plant-based dishes like lentil and baby marrow bolognese, pickled veg casserole, wheat risotto,” he says, but adds: “We are still very popular for our Overberg classics like lamb shanks, Oxtail, Roast Duck etc.”

The restaurant is based on the Gabrielskloof wine estate, so it’s perhaps unsurprising then that Groenewald lists the estate’s Landscape range as being his family’s go-to for, “our drink on all special occasions”.

The ideal opportunity to see if you agree with Groenwald’s taste is at the restaurant’s special Sunday five-course menus, which come paired with a variety of wines from the estate. Sample dishes on the menu include baked camembert, Kudu carpaccio, Falafal balls, and apple and pear Tartin.

To reserve your table, call 028 284 9865 or send email to restaurant@gabriëlskloof.co.za.
Gabriëlskloof Estate – a mere 80-minute drive from Cape Town – is situated just outside Bot River, on the Swartrivier Road, off the N2.

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