{"id":16131,"date":"2015-06-08T08:37:14","date_gmt":"2015-06-08T08:37:14","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=16131"},"modified":"2015-06-11T07:31:03","modified_gmt":"2015-06-11T07:31:03","slug":"gabrielskloof-warmly-embraces-country-roots-with-winter-menu","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/gabrielskloof-warmly-embraces-country-roots-with-winter-menu\/","title":{"rendered":"Gabri\u00eblskloof warmly embraces country roots with its new winter menu\u00a0"},"content":{"rendered":"

<\/b>Gabri\u00eblskloof Restaurant, is an unspoilt culinary hotspot on the \u2018koppie\u2019 outside Bot River. The restaurant proudly launches its new winter menu, which pays homage to real Overberg tastes, with a little bit\u00a0of nostalgia.<\/span><\/strong><\/p>\n

Gabri\u00eblskloof Estate is an award-winning wine, olive and lavender farm and this stylish, yet relaxed destination restaurant, lures travellers along the N2 with unhurried lunch indulgences of hearty fare that embraces the true essence of the region.<\/span>\u00a0<\/span><\/p>\n

\u201cWhether you are swinging by for a wine tasting, to buy farm honey on tap from our Deli, to have lunch served up with chocolate box views, or are planning to tie the knot, Gabri\u00eblskloof has it all. At the restaurant we pride ourselves in honest country food, made with the best seasonal produce sourced from the farm, local artisans and friendly neighbours,\u201d shares Executive Chef and passionate locavore, Frans Groenewald.<\/span>\u00a0<\/span><\/p>\n

\u201cSteering clear of bite-size plated art, our latest menu warmly embraces our country roots with a touch of \u2018Frans\u2019, as we allow the ingredients to speak for themselves. Unpretentious yet elegant cuisine with a rustic charm, cooked from the heart to feed the appetite and<\/i> soul,\u201d adds Frans who has been at the helm since the restaurant opened its doors six years ago.<\/span><\/p>\n

With their new Winter menu, Frans and his wife Mariaan, who heads up the adjacent deli brimming with local treats, invite patrons to genuinely slow-down, and turn their winter hibernation into a food celebration of the countryside.<\/span><\/p>\n

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Some of the rich tastes to comfort the winter blues include Frans\u2019 signature slow roasted Bot River Leg of Lamb served with warm slaphakskeentjies (pickled onions). Other sensory indulgences tempting with elements of \u2018Frans\u2019, include a \u2018drunk\u2019 Elgin Free Range Coq au Vin with green farm olives or crispy Anysbos Pork Belly, sourced from Oom Johan\u2019s neighbouring farm with heavenly Hemel-en- Aarde Wheat & Pumpkin Risotto. For a lighter yet luscious lunch treat, try his Confit of Trout served with warm sweet potato and chick pea salad.<\/span><\/p>\n

Vegetarians will not feel left out in the cold with sublime options that combine freshness and flavour with earthy sophistication. These include Lentil Boboti, Root Vegetables in warm pickle and a silky Potato and Artichoke Soup enriched with truffle oil, which will take you right back to granny\u2019s kitchen on rainy days.<\/span><\/p>\n

Gabri\u00eblskloof Restaurant is famous for deliciously decadent desserts and new sinful \u2018childhood\u2019 additions include Souskluitjies with preserved oranges and toasted almonds and a simply irresistible Malva Pudding. The Warm Poached Pears in red wine and blessed with salted caramel meringues are a divine mouthful in name and taste.<\/span><\/p>\n

\"Gabrielskloof-700x400\"<\/a><\/p>\n

The restaurants inviting lounge area, complete with a cosy fireplace, offers the perfect spot to unwind with a bottle of Gabri\u00eblskloof\u2019s finest cellar gems. On sunny days the outside \u2018stoep\u2019 with its French-country feel beckons enthusiasts to recharge those batteries with a laid-back wine tasting before tucking into a more relaxed Deli Menu.<\/span>\u00a0<\/span><\/p>\n

\u201cWine plays such a big part in Gabri\u00eblskloof\u2019s daily existence therefore I work very closely with our winemaker, Peter-Allan Finlayson, to offer the perfect wine recommendation for each dish. Guests are welcome to have an impromptu tasting at the comfort of their own table and we offer the entire Grabri\u00eblskloof range by the glass. We also have a smattering of wines from fellow Bot River producers on our wine list,\u201d explains Frans.<\/span><\/p>\n

Both the restaurant\u2019s A la Carte Menu and the Deli Menu change on a regular basis depending on the chef\u2019s inspiration, the weather and their homemade pantry supplies. A two course A La Carte meal costs R165 per person and a three course indulgence R195 per person.<\/span><\/p>\n

Gabri\u00eblskloof Restaurant is open daily for breakfast and lunch, except on Tuesdays and bookings are essential. To reserve your table at this best kept secret of the Overberg, where convivial, country hospitality meets genuine people and real food with a sense of place, contact Tel: 028\u00a0284 9865 or send an email to restaurant@gabrielskloof.co.za<\/span><\/a>.<\/strong><\/span><\/p>\n

www.gabrielskloof.co.za<\/a><\/strong><\/p>\n

Gabri\u00eblskloof Estate is just outside Bot River, on the Swartrivier Road, off the N2.<\/i><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Gabri\u00eblskloof Restaurant, is an unspoilt culinary hotspot on the \u2018koppie\u2019 outside Bot River. The restaurant proudly launches its new winter menu, which pays homage to real Overberg tastes, with a little bit\u00a0of nostalgia. Gabri\u00eblskloof Estate is an award-winning wine, olive and lavender farm and this stylish, yet relaxed destination restaurant, lures travellers along the N2 with unhurried lunch indulgences of hearty fare that embraces the true essence of the region.\u00a0 \u201cWhether you are swinging by for a wine tasting, to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-16131","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/16131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=16131"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/16131\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=16131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=16131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=16131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}