Have a look at the next spectacular menu to accompany that famous relaxed afternoon beside the pool.

2009 and 2010 Important Dates

We only use French Oak for ageing our red wines. However, we use barrels from a number of different coopers, because each cooper’s barrels has a different influence on a wine. Occasionally one can even get disharmony (for example, the wood tannins in Taransaud barrels react very badly with the fruit tannins in pinotage).

Cloof is a great venue for a relaxed country wedding. We've also hosted birthday parties, year-end staff parties and various companies entertaining clients.

We most often set up tables on the large lawn looking out over the plains, but we also have indoor facilities for up to 120 people in the Cow Shed. Menus generally follow the format of our Gourmet BBQs, but can be modified to satisfy the client's requirements.

There’s a theory that the Neanderthals died out because their failure to discover cooked food ultimately led to malnutrition. One would assume that food was first cooked over coals or flames, which means that every time we haul out our Webers we are commemorating the extinction of humanoids who never learnt to braai.

While much of what happens around the stereotypical Sunday barbecue may appear to be somewhat uncivilised, there is something primally satisfying about using this most basic of cooking methods, even if only to grill some sausage (which for many Europeans is as adventurous as barbecues get). Perhaps this is the reason why barbecue is seen as being inherently unsophisticated. Nourishment without the finesse or artistry we demand of cuisine.

The Cloof tasting room is open between 10.00am and 5.00pm during the week, and between 10.00am and 2.00pm on Saturdays.

The salads, herbs and most of the vegetables used in our dishes are grown in our garden, picked shortly before arriving at your table.