GABRIËLSKLOOF RESTAURANT

BEST FOR Relaxed country dining at its best. FOOD Breakfast holds the usual suspects, but you’ll also find trendy additions like a quinoa bowl, a savoury waffle with tomato jam and poached eggs, and banana bread French toast. Lunchtime sees platters and deli items, or starters like salt-and-pepper calamari with smoked lemon-and-thyme aioli and pickled fennel. For mains, pork belly and duck often feature. Rib-eye, grilled perfectly medium-rare, shares the plate with a piquant artichoke, rocket salad and fat chips. A chocolate marquis sandwich with berry compote and braaied marshmallows is every bit as decadent as it sounds. But who can resist the nostalgic allure of mosbolletjie bread and butter pudding? DRINKS Mostly the wonderful Gabriëlskloof wines on offer. SERVICE Staff are welcoming and happy to oblige. AMBIENCE Inside, things are more formal, with crisp tablecloths and gleaming glassware. Sit outside on the stoep around the lawn at a long table or on a comfortable couch. (JC)