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 277 people say about De Kloof Restaurant
Food | |
Service | |
Atmosphere |
Thank you for a delicious meal.
Loved it!
With a power outage at home and a ridiculously scary storm that just hit, we were ready for a fine dining experience, and De Kloof did not disappoint!
We were ushered to our table and served gorgeous bread and pate to tide us over as we waited for our starters.
All the starters looked and tasted amazing.
The roas...
With a power outage at home and a ridiculously scary storm that just hit, we were ready for a fine dining experience, and De Kloof did not disappoint!
We were ushered to our table and served gorgeous bread and pate to tide us over as we waited for our starters.
All the starters looked and tasted amazing.
The roasted pork belly that I had as a main was just superb. So succulent and the White Wine poached apples were the perfect accompaniment. I also tasted the mint pea puree that garnished the fillet - amazing!
Finally, and I would go back just for this dish, the Shades of Pale dessert was by far the winner! I was lost in the flavours and textures on the plate. MasterChef would be proud!
Honestly, a great experience and some amazing food (and truffles).
Thank-you De Kloof for spoiling us and turning our dark, wet evening into an amazing culinary adventure!
By far the best restaurant in Pretoria. Thanks so much for a wonderful evening.
Great dinner! thank you for accommodating my gluten & egg allergies- its really nice to go to a restaurant where nothing is too much trouble!!!
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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.