Restaurant Week
Contemporary 2-course lunch menu
R255
Would you like to enjoy a culinary and affordable lunch during the Restaurant Week?
De Kloof Restaurant serves a contemporary 2-course lunch menu during Restaurant Week.
Don't miss this chance to discover De Kloof Restaurant and try their delicious lunch menu for only R255.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Menu:
The dishes have a suggested beverage pairing (small /large)
_____
STARTERS
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“Fancy pannekoek”
Thyme crepe. Shallot & truffle cream. Wild mushrooms. Pickled shimeji. Biltong (optional for V)
Quinta do Sol cape vintage served chilled (50)
“Lamb 3 ways”
Chalmar lamb rump tataki: Turkish delight hummus & potato crisp. Minty cream cheese, citrus zest. Miso mayo & sugar snap
Lieben Swartland pinotage (75)
“Malabar Mussel”
Mussels in Kerala curry sauce (lightly spicy). Toasted almonds. Deep fried potato. Poached grapes
Villiera Jasmine (65)
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MAINS
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“Pig in The Vineyard”
Smoked & bruleed pork belly. Hanepoot jus. Mash. Pork belly samoosa. Pickled apple. Braised cabbage
De Krans Moscato OR Era Cinsault (65 / 75)
“Coq au garlic”
Chicken breast ballotine. Garlic cream. Korean style chicken wing. Black rice & edamame
ABC De Kloof rose (65)
“Picanha”
Matured beef pichana. Shiitaki mushroom sauce. Potato dauphinoise. Spinach in wonton. Honey roasted carrots
Ridgeback Lion Hound red (75)
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DESSERT
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“(Pine)apple pleasures”
Pineapple & rum tarte. Jack Rabbit cinnabun bonbon. Dulche de leche ice cream. Cinnamon crumble
Pineapple limoncello (45)
“Fondant”
Dark chocolate & grapefruit marmalade fondant. Lemon verbena sorbet
Double Amarula on ice (50)
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2-Course Lunch Menu: R255
Reserve a table Reserve a table
Restaurant Week
Delectable 5-course journey
R525
Would you like to enjoy a culinary and affordable dinner during the Restaurant Week?
De Kloof Restaurant serves a delectable 5-course journey during Restaurant Week.
Don't miss this chance to discover De Kloof Restaurant and try their delicious dinner menu for only R525.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Menu:
A selection of dishes chosen by the chef to provide a journey through his creations.
Wine and beverage pairings are suggested but optional.
_____
“Fancy pannekoek”
Thyme crepe. Shallot & truffle cream. Wild mushrooms. Pickled shimeji. Biltong
Quinta do Sol cape vintage (served chilled)
“Gott appel”
Bacon & goat’s cheese souffle. Apple sorbet. Walnuts
Ridgeback Mischief brut
“Malabar Mussel”
Mussels in Kerala curry sauce (lightly spicy). Toasted almonds. Deep fried potato. Poached grapes
Villiera Jasmine
“Pig in the vineyard”
Smoked & bruleed pork belly. Hanepoot jus. Mash. Pork belly samoosa. Pickled apple. Braised cabbage
Era Cinsault or De Krans moscato
“Pineapple pleasures”
Pineapple and rum tarte. Jack Rabbit cinnabun bonbon. Dulche de leche ice cream. Cinnamon crumble
Pineapple limoncello
_____
Delectable 5-course journey: R525
Optional pairings at 285 p.p.
Restaurant Week
Contemporary 3-course dinner menu
R385
Would you like to enjoy a culinary and affordable dinner during the Restaurant Week?
De Kloof Restaurant serves a contemporary 3-course dinner menu during Restaurant Week.
Don't miss this chance to discover De Kloof Restaurant and try their delicious dinner menu for only R385.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Menu:
The dishes have a suggested but optional beverage pairing
_____
STARTERS
_____
“Fancy pannekoek”
Thyme crepe. Shallot & truffle cream. Wild mushrooms. Pickled shimeji. Biltong (optional for V)
Quinta do Sol cape vintage served chilled (50)
“Lamb 3 ways”
Chalmar lamb rump tataki: Turkish delight hummus & potato crisp. Minty cream cheese, citrus zest. Miso mayo & sugar snap
Lieben Swartland pinotage (75)
“Malabar Mussel”
Mussels in Kerala curry sauce (lightly spicy). Toasted almonds. Deep fried potato. Poached grapes
Villiera Jasmine (65)
_____
MAINS
_____
“Pig in The Vineyard”
Smoked & bruleed pork belly. Hanepoot jus. Mash. Pork belly samoosa. Pickled apple. Braised cabbage
De Krans Moscato OR Era Cinsault (65 / 75)
“Coq au garlic”
Chicken breast ballotine. Garlic cream. Korean style chicken wing. Black rice & edamame
ABC De Kloof rose (65)
“Picanha”
Matured beef pichana. Shiitaki mushroom sauce. Potato dauphinoise. Spinach in wonton. Honey roasted carrots
Ridgeback Lion Hound red (75)
_____
DESSERT
_____
“(Pine)apple pleasures”
Pineapple & rum tarte. Jack Rabbit cinnabun bonbon. Dulche de leche ice cream. Cinnamon crumble
Pineapple limoncello (45)
“Fondant”
Dark chocolate & grapefruit marmalade fondant. Lemon verbena sorbet
Double Amarula on ice (50)
_____
3-Course Dinner Menu: R385
Reserve a table Reserve a table
Restaurant Week
Contemporary 3-course lunch menu
R335
Would you like to enjoy a culinary and affordable lunch during the Restaurant Week?
De Kloof Restaurant serves a contemporary 3-course lunch menu during Restaurant Week.
Don't miss this chance to discover De Kloof Restaurant and try their delicious lunch menu for only R335.
Book your table now!
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Menu:
The dishes have a suggested but optional beverage pairing
_____
STARTERS
_____
“Fancy pannekoek”
Thyme crepe. Shallot & truffle cream. Wild mushrooms. Pickled shimeji. Biltong (optional for V)
Quinta do Sol cape vintage served chilled (50)
“Lamb 3 ways”
Chalmar lamb rump tataki: Turkish delight hummus & potato crisp. Minty cream cheese, citrus zest. Miso mayo & sugar snap
Lieben Swartland pinotage (75)
“Malabar Mussel”
Mussels in Kerala curry sauce (lightly spicy). Toasted almonds. Deep fried potato. Poached grapes
Villiera Jasmine (65)
_____
MAINS
_____
“Pig in The Vineyard”
Smoked & bruleed pork belly. Hanepoot jus. Mash. Pork belly samoosa. Pickled apple. Braised cabbage
De Krans Moscato OR Era Cinsault (65 / 75)
“Coq au garlic”
Chicken breast ballotine. Garlic cream. Korean style chicken wing. Black rice & edamame
ABC De Kloof rose (65)
“Picanha”
Matured beef pichana. Shiitaki mushroom sauce. Potato dauphinoise. Spinach in wonton. Honey roasted carrots
Ridgeback Lion Hound red (75)
_____
DESSERT
_____
“(Pine)apple pleasures”
Pineapple & rum tarte. Jack Rabbit cinnabun bonbon. Dulche de leche ice cream. Cinnamon crumble
Pineapple limoncello (45)
“Fondant”
Dark chocolate & grapefruit marmalade fondant. Lemon verbena sorbet
Double Amarula on ice (50)
_____
3-Course Lunch Menu: R335
Reserve a table Reserve a tableWhat 271 people say about De Kloof Restaurant
| Food | |
| Service | |
| Atmosphere |
The service was excellent. The was exceptional and presented very well. The waiters even explained each component of the dishes when the presented. I would definitely recommend De kloof restaurant for a fine dining experience.
It was the first time that I visited this restaurant, although I have been living in Pretoria. It's setting is beautiful within the Groenkloof Reserve and the view is stunning. The service was excellent and the food divine. Every dish had many components to it - each with a very unique taste. It was therefore a rea...
Read full reviewIt was the first time that I visited this restaurant, although I have been living in Pretoria. It's setting is beautiful within the Groenkloof Reserve and the view is stunning. The service was excellent and the food divine. Every dish had many components to it - each with a very unique taste. It was therefore a real thrill to experience each taste. The best was in the pudding - the Rooikappie's koek was really something. I also tasted my friend's white chocolate cheese cake and that was also something. The only complaint that I have is that the piece of octopus in the fish starter was a little "taai" (I do not know what the English word for that is).
De Kloof was an all round wonderful experience!! cant stop talking about that starter... By far my favorite restaurant so far! absolutely loved it and was a great evening out with my lady!.
We had a divine dining experience at De Kloof on Tuesday evening. From the moment we entered the door we felt at home; a friendly and competent waiter, a great wine list, and top quality food that was not only friendly on the eye but also a delightful taste experience. De Kloof definitely deserves their 5 star rating!
Service and food was equisite... Presentation of food however not as i remembered the first time i went to de kloof. Very ordinary with main meals. Starter and dessert amazing.
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About De Kloof Restaurant
Cuisine: Fine Dining, Contemporary
De Kloof
Welcome To De Kloof Restaurant. Enjoy Fine Dine & Wine.
De Kloof represents a movement against the usual culinary mediocrity and compromise. Their mission is to create memorable dining experiences that make you wonder why you missed out on good food for so long.
De Kloof is uncompromisingly and unapologetically committed to quality food and innovative dishes. Dishes and prepared according to classic European techniques with local influences. All their chefs are qualified…
De Kloof is one of Gauteng’s top Contemporary Fine Dining restaurants. Since opening their doors in 2011, they have been pushing the boundaries of culinary innovation. The service and ambience is designed to be elegant yet relaxed, friendly and unpretentious. The balcony with unbelievable sunset views offers an amazing spot for sundowners before your dinner.
Restaurant Week Special
Restaurant Week Special
