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Upscale and creative European-style cuisine, with local influences, in a modern space with terrace. South African Restaurant of the Year 2013
Special Diets
Vegetarian Friendly, Gluten Free Options
Lunch, Dinner, After-hours
European, Contemporary
Outdoor Seating, Parking Available, Free off-street parking, Wheelchair Accessible, Serves Alcohol, Accepts American Express, Accepts Mastercard, Accepts Visa, Reservations, Seating, Validated Parking, Full Bar, Accepts Credit Cards, Table Service, Private Dining
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All reviews dulce de leche ice cream potato dauphinoise tarte tatin monkfish pork belly ceviche croquettes burger fries pasta golf course fine dining restaurant week goats cheese golf club home made chef
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Reviewed 1 week ago

For this round, their complementary home-made fresh bread was served with plain butter and a deep fried carrot ball / bhajis, topped with pesto and cream cheese - fresh and tasty. For starters we had selected their dishes titled Fiela se Sop & the Charcuterie....The Fiela se Sop, which was a Cape Malay shellfish soup, had a slice of garlic bread (melba toast) and pieces of smoked monkfish and dollops of mussel pate. This was a superb taste feast sensation!! Delicious in every way. The Charcuterie was equally tasty in its own combination of bresaola (aged, air dried and salted beef) served with fig, mozzarella, crisp deep fried capers and rocket pesto. This was accompanied by a helping of steak tartare, with a Grana Padano crisp. For mains we selected their dishes titled Delicious Schwein and Pan Fried Delights The Delicious Schwein, which was a Pork belly (perfectly prepared, succulent meat with a crispy roasted pork skin); apple & pork jus (the sweet, sour taste of the apple working perfectly with the rich jus, forming a lovely sticky, reduction); Pork Samoosa, crips and delicious. This was served with cabbage and black rice. The Pan Fried Delights, consisted of a Ostrich Fillet, which was perfectly prepared medium rare as ordered, was served with Mdumbi & potato dauphinoise, a slice of tongue, Panko aubergine, cauliflower puree and Okra. All the elements well prepared and very tasty. For deserts we chose on of each of their option. Rum & Rasberry – this was a Pineapple tarte, served with raspberry coulis caramel & rum, caramel ice cream and hazelnuts. Asian Persuasion – this was a lime and chocolate fondant served with coconut sorbet, grilled clementine pieces and lime sherbet. Both deserts were perfectly executed and the perfect finish to a wonderful afternoons delight.More

Date of visit: May 2022
Reviewed 9 April 2022

Many items on menu not available, served items did not meet descriptions, items called vegan served with cheese and dairy cream, six course tasting came with five courses. When asked what happened to one of middle courses told kitchen closed. We were at a 7...pm seating! Food was uneven, very poorly executed. Service was mixed. Seated on covered patio even though reservation said inside. Patio roof leaked water on me during dinner. Just a terrible dinner.More

Date of visit: April 2022
Reviewed 2 January 2022

We only had a main course but we waited 2 hours for our food. Our meals arrived at different intervals and was cold and looked far from the photos on tripadvisor

Date of visit: January 2022
Reviewed 2 January 2022

Greeted by awesome and knowledgeable staff and wonderful music. Seemingly accomplished menu, for which out of respect we ordered 3 courses in advance, we with 2 bottles of wine. The wine selection is excellent by the way. The goats cheese starter was not only underdone,...but underseasoned and raw.... The taste of flour the first on the palate... Without the signature goats cheese requirement in any noticeable quantity to in allude to the title of the dish. Main plus point it was pink, at least hinting at the beetroot component of it. Being a proclaimed 4 to 5 star stablishment, we would expect the chef to intervene in kitchen disasters and mitigate and mange expectations from guests. The vegetarian main of butternut and blue cheese non chalantly transmutated into a wild mushroom risotto... Without explanation... Despite the best attempts of the waiting staff... Trying to explain. Picanha... Severely Overdone.. Half of the accompaniments promised not delivered... With withered veg. Dessert.. Oy... Toffee without any toffee... Or coffee or anything else promised.... White egg wierdo without any coherence.... But to be fair by that time the horse had bolted.... Ghost Corner, and and Blom Rose saved it that far... But could easily have been enjoyed on the golf course without the faff... 2k blown. Lovely setting, hope it can do better....More

Date of visit: January 2022
Reviewed 21 December 2021

Service was great, food not so much. We had the 6 course, the first 2 courses were amazing, and then it went south real fast. 3rd dish was still raw in the center. 4th dish had Old and uncooked pasta (Not edible, we complained, the...chef did not even say anything) 5th dish: Medium rare seems to be well done these days 6th dish: Was, for a lack of beter words, Meh...More

Date of visit: December 2021
Reviewed 11 October 2021

We were warmly welcomed back (after our visit to DK Burgers, which is under De Kloof and managed by the same friendly and attentive Managers and servers). We were served their complementary home-made fresh bread, served with a pea puree; herb butter and a deep...fried carrot ball / bhajis. Fresh and tasty. For starters we had selected their dishes titled French Pizza & the Crimson Goat. The pizza, which consisted of a chive crepe base (well prepared and tasty on its own, being lite and fluffy), which was topped with smoked salmon; a cream cheese & lime Penna Cota centre, guacamole mousse and a Snoek cone on the side. All the toppings were fresh and added a Mediterranean flair to the dish. The crimson goat which was a beetroot fondant & goat cheese fondue was well baked and tasty (the earthiness of the beetroot being a perfect companion to the goat’s cheese). This was served with a basil & goat cheese sorbet on top of a cinnamon crumble – a fresh new combination for me but also very tasty. For our mains we selected their dishes titled Pork, pork, pork & Beste van die Bees The Pork, pork, pork consisted of a Pork belly (perfectly prepared, succulent meat with a crispy roasted pork fat on top); red apple & pork jus (the sweet, sour taste of the apple working perfectly with the rich jus, forming a lovely sticky, reduction); Pork Rillettes on a walnut toast (the Rillette, being a perfect blend between pulled pork and a pork pate) with a fresh and zingy turnip remoulade. The Beste van die Bees, was a free range beef picanha cut (perfectly prepared medium rare as ordered); a lovely Madeira sauce, Ox Tongue (soft and packed with flavour) and a lite and tasty sweet potato dauphinoise (a lovely alternative to the standard potato dauphinoise) and marrow chips Not only were all the dishes packed with flavour but best show cased the skill of the Team working tirelessly to ensure that their patrons enjoy a meal to remember.More

Date of visit: October 2021
Reviewed 10 May 2021 via mobile

The people are very kind and the views on the golf course are beautiful! A renovation of the interiors would be great!

Date of visit: May 2021
Reviewed 23 April 2021

For our 3rd Restaurant Week outing we selected an old favourite, De Kloof restaurant situated in the lovely Waterkloof Golf Club. As always, we were warmly welcomed and waited on through our entire visit by the Managers and Waiters on duty for the day. For...starters we selected the Crimson Beauty and Not Sushi. The ‘Crimson Beauty’, which was made up of a Beetroot Fondant & Pomegranate Mousse was deliciously flavourful while being light and fluffy. This was served alongside a Mascarpone crumble and a refreshing cherry sorbet shot (not to forget the yummy deep fried sage leaves as garnish). The ‘Not Sushi’ was a great take on seafood and consisted of Salmon, Cream Cheese, Avocado, a Smoorsnoek cone with ginger and lime and a Snoek Ceviche Wonton. Each component delectable and jam packed with flavour and texture (a well thought out combination of bite sized delights). For mains we again selected one of our favourites, the Pork Bang-Bang and a new one, the Chicken or Veg. Traditionally the ‘Pork Bang-Bang’ was a sweet and sticky pork belly, which we thought they could not improve on. We were wrong. The Pork Belly Panang (Panang being a Yellow Curry, rich on turmeric and dried curry which has a nutty, mellow flavour) was delicious and while being spicy, was refreshing and very flavourful, especially with the pineapple & granadilla salsa as topping. This was perfectly paired with a Coconut Risotto and a pair of Szechuan pepper shards on top (salty and crispy). The ‘Chicken or Veg’ was a BBQ Chicken breast roulade (the veg option being a chickpea falafel), which was beautifully rolled, juicy and flavourful. This was also perfectly paired with Black Rice Risotto, Beetroot Hummus and a rich Basil Mouse, with some tasty Fava Beans sprinkled on top. For desert we shared the Pina y Helado and Burnt Custard. The ‘Pina y Helado’ which consisted of a Pineapple ring, baked, and served with a salted caramel sauce, and a Dulce de leche ice cream (litchi ice cream) and roasted peanuts. This desert was light and had the perfect balance of sweet and salty elements. The ‘Burnt Custard’ which consisted of a Rooibos Crème Brule, Orange Biscotti and a Cointreau Don Pedro shot. The Rooibos flavour really came through in the Crème Brule, but lacked a smooth richness associated with a more traditional Crème Brule, while the Orange Biscotti was refreshing alongside the Cointreau Don Pedro shot. With this visit we felt a definite return to a culinary boldness and definite sense of fun with flavours and combinations of foods which had, unfortunately, been lacking with our previous visit.More

Date of visit: April 2021
Reviewed 6 April 2021

I booked a lunch at De Kloof during the restaurant week which fell right in my long weekend away. Living in Cape Town, I was quite excitted to experience the fine dinning scene of the Gauteng. The menu looked appealing and the combination of flavor...as well, but I've been quite disapointed by the courses when they have been served to me. Beetroot fondant & pomegranate mousse Mascarpone crumble. Cherry sorbet. Sage : For me it was more a souflet that a mousse or a fondant. It was too heavy for a starter and you couldn't really taste the different ingredients, as too diluted in the egg preparation. I loved the cherry sorbet, which really gave a boot to the dish. Pork belly panang. Coconut risotto. Pineapple & granadilla salsa. Szechuan pepper shard. Daikon : It was basically a stew served with rice. I didn't really tast the coconut or the granadilla. I also diddn't undetand the parmesan chips on a asian dish. “Pina y helado”, Dulce de leche ice cream. Pineapple. Salted caramel sauce. Roasted nuts : That was the highlight of the meal. The pineapple and salted caramel sauce were an excellent combination. A pity that the ice cream was critallised and quite melted when it arrived to me. Having said that, I enjoyed my meal and I think the restaurant week menu is a good deal, but do not come with too high fine dining expectations. The service was good and friendly.More

Date of visit: April 2021
Reviewed 5 December 2020

We went for Restaurant Week. Lunch was a very reasonable R200 for 2 courses and R250 for 3 and the food did not disappoint. The salmon bisque starter was richly flavored, the eland heart and kidney pie was also good. For mains, the fillet was...cooked to perfection with delicious potato dauphinois, the pork belly crispy with tasty sweet potato and ginger croquettes. Artful desserts. Heavenly pineapple tarte tatin with dulche de leche ice cream. Service was friendly and attentive. Good value wine options. Lovely views.More

Date of visit: November 2020
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De Kloof Restaurant is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 4.5
  • Service: 4
  • Value: 4
  • Atmosphere: 4