De Kloof Restaurant

À la Carte Menu

All dishes have a suggested beverage pairing (small glass/large glass) but feel free to select your own pairing

In accordance with fine dining, portions sizes are designed to allow patrons to enjoy a 3, 5 or 8 course meal. We thank you for choosing De Kloof, and we hope that you will enjoy your time with us

Starter

“Framboise”
Raspberry and butternut soup. Profiterole. Ginger jelly. Pumpkin seeds. Halva. Cream cheese. Wild boar parma ham (optional for vegetarian)
77
DG Sherry

“Snoekie”
Snoek ceviche in wonton. Smoorsnoek paté, apricot compote. Snoek vetkoek, chilli jam
85
John B Bubbly brut (65)

“Nose to tail”
Eland heart & kidney moneybag, brandy cream. Oxtail “nest”, leeks. Kudu liver parfait, berry compote
94
De Toren delicate (42 / 84)

“Laaaambert”
Pulled karoo lamb, ravioli, black olives, anchovy, rosemary cream
99
Bellingham Shiraz 2016 (28 / 56)

Starter or Main

“Sanwenyu”
Coconut seared salmon, red spaghetti, sweet chilli. Snoek ceviche, sesame tuile.
Salmon gravadlax, beetroot carpaccio, miso mayo
125 as Starter / 245 as Main
Alvi’s Drift wooded Chardonnay 2015 (33 / 65)

“Paella deconstructed”
Prawns, saffron risotto, crispy chicken skin, bouillabaisse sauce, pea puree, prawn butter,chorizo, clam
120 as Starter / 240 as Main
De Kloof Sauvignon blanc 2016 (23 / 46)

“Tropical Fish tank”
Tempura hake, grapefruit beurre blanc. Celeriac rosti. Mushy peas. Tuna tartare in nori
100 as Starter / 200 as Main
Malfi Rosa Gin & Tonic (55)

Main

“Mrs. Piggy”
Rosewater confit pork belly, guanciale, dark chocolate cracker, pear puree, nutmeg froth, sweet potato, sauerkraut
188
Rijk’s Chenin Blanc (37/74)

“Chicken bang bang”
Chicken breast roulade, pomegranate & onion stuffing. hicken thigh dim sum. Aubergine puree, black rice, chicken skim crumble, edamame
188
De Toren Delicate (42 / 84)

“Prince of Persia”
Sundried tomato, parsley & chickpea falafel, smoked tomato ketchup. Wild mushroom & black rice pilaf. Courgette popcorn. Pickled carrot. Parmesan crisp
157
De Kloof Sauvignon blanc 2016 (23 / 46)

“Weiveld & Bosveld”
Biltong spiced Sirloin, oxtail jus. Gemsbok stroganoff pie, potato dauphinoise, Confit fennel, carrot
(Free range Fillet instead of Picanha at R35 surcharge)
198
Onderkloof Cabernet Franc 2016 (24 / 48)

“Kudu on my stoep”
Kudu loin, prune jus. Bacon wrapped kudu ‘bomb’. Garlic custard. Wood ear mushroom risotto, braised fennel, carrot
215
Ridgeback Lion Hound Cabernet Sauvignon 2012 (24 / 48)

Dessert

“Tarte tatin”
Pineapple tarte tatin, salted caramel sauce, pine nuts, mascarpone ice-cream
72

“Boring old Malva pudding”
Butternut fondant, nutmeg lavash, butternut sorbet, toffee puree
74
“Rooikappie se koek”
Belgian chocolate fondant, Madagascan vanilla ice cream, brandy snap basket, morello cherries
79

“Miss Lagarde’s Brŭlée”
Lavender brŭlée, cardamom biscotti. Lemon Verbena brŭlée, mint crisp
79

“Coconut”
Coconut cheesecake, clemengold sorbet, coconut & malibu cookie, coconut shavings
79

“Die maan is van kaas gemaak”
Grana Padano cigar & cream cheese mousse, fig salami, marmalade, Gorgonzola tart
98