Our dynamic team of chefs are responsible for the exquisite cuisine which is essentially “moderne” with an emphasis on fresh ingredients. We take full advantage of the fresh produce in season, combined with our home-grown herbs, vegetables and the farm’s 4000 avocado, 600 litchi and 300 coffee trees.
Only fresh fish is served. Ostrich, guinea-fowl and venison are but a few of the items on the menu. Our pastas and breads are all freshly made on a daily basis. Additionally, guests can enjoy hot, freshly baked muffins on their early morning tea trays. As with all aspects of the Lodge, the intention is to entertain our guests with our cuisine.
Perfection is achieved for the palate and the eye by combining opposing textures and tastes arranged in a pleasing composition. A five-course “table d’ote” menu is served, varying daily. Special care is taken to ensure that all menus cater for the needs of our guests.