De Kloof Restaurant
Fine Dining, ContemporaryContemporary 3-course dinner menu R385
De Kloof Restaurant
Fine Dining, ContemporaryContemporary 3-course dinner menu R385
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
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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
_____
“(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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3-Course Dinner Menu: R385
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 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 table
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
_____
“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)
_____
2-Course Lunch Menu: R255
Reserve a table Reserve a tableWhat 277 people say about De Kloof Restaurant
Food | |
Service | |
Atmosphere |
Having not frequented deKloof for a while we were excited to sample the new menu on offer.
As the only luncheon guests for the day we tempered our expectations with optimism.
Front of house was friendly and accommodating.
With menu and offering explained,we ordered drinks and starters.
Although the menu “rea...
Having not frequented deKloof for a while we were excited to sample the new menu on offer.
As the only luncheon guests for the day we tempered our expectations with optimism.
Front of house was friendly and accommodating.
With menu and offering explained,we ordered drinks and starters.
Although the menu “read” very well, the delivery didn’t match the expectation.
The soufflé on its own was ok. Not being a typical soufflé,it still held its own in the flavor department but the melting sorbet detracted hugely from the overall dining experience.
Lamb 3 ways had my mouth watering and presentation had me excited. Unfortunately this is where the enthusiasm ended. The lamb was way under to the point of extremely rare, cold and mostly inedible as the cut used was sinewy and tough. With a little more attention and care in the meat selection and prep this could be a winner.
Mains were closer to the standard and expectations of our past experience here.
The picanha was ordered medium but was served well done to the point of it being extremely dry. Without the shiitake sauce it would have been an unpalatable eat. Once again, dishes are made or spoilt by lack of attention to detail, especially when it comes to the protein on offer.
The pork belly, pigs in the vineyard was a good offering in that most of the plate was as advertised. Some of the cracking was under, so was inedible as it was very chewy. The generous accompaniment of veg and mash was in proportional to the amount of jus on offer. This left one with a rather dry offering to the end of the dish.
We both had the dark chocolate fondant and although the taste was acceptable, the fondant was grainy and a little spoilt by the melting sorbet which in its own had very little taste, was icy and really should not have been on the plate.
The menu has massive potential and given the attention it requires could prove to be a winner.
The balmy autumn afternoon and setting added to the experience and would like to revisit at a later stage to see the he positive changes that have been made.
Lovely peaceful lunch. Food was delishious and well presented. Thank you for the good service and great outing.
The food was amazing but the highlight of our evening was definitely the service.
De Kloof might have been Restaurant of the year in 2013, but how things have changed. The 5 stars on their logo must be for decorative purposes only.
Restaurant was very quiet tonight (2 tables in total), so not sure if this is why the food was an "after thought". Service was good though!
Dish of the experienc...
Read full reviewDe Kloof might have been Restaurant of the year in 2013, but how things have changed. The 5 stars on their logo must be for decorative purposes only.
Restaurant was very quiet tonight (2 tables in total), so not sure if this is why the food was an "after thought". Service was good though!
Dish of the experience was definitely the Fancy pannekoek. I can't fault it. The lamb 3 ways (starter) was good, but not wow.
In terms of the main dishes:
Pork in the vineyard: Hanepoort Jus and Pork Samoosa was the winners here. Pork Belly was nice, no crisp though. The chef "forgot" to put the pickled apple on the dish. The Mash tasted more like "Smash" than actual Mashed potatoes.
The Picana: Steak was medium instead of Medium Rare. Chef "forgot" to put the spinach wonton on the plate but miraculously Edame beans ended up on the plate. (Which is not part of the dish at all)
Desserts:
Dark chocolate fondant with grapefruit marmelade and lemon sorbet: no Marmelade to be found on this plate. The fondant was good though. Honeycomb a bit too "Bicarby"
Pineapple tart: good flavour if you eat it with the Dulce ice cream. Tart pastry a bit thick. No bonbon on the plate.
We enjoyed everything. Our waiter was attentive and friendly. The food was tasty and nicely plated. We will be back.
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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.