Fine – Dining
Food for the body… a view for the soul…
Owning a breath-taking view of the Klein Drakensberg mountains, the alfresco restaurant that operates from the decked terrace at the Khaya Ndlovu Safari Manor is the perfect spot to enjoy a delicious meal, high-tea, tapas, or sundowner. In fact, it is beyond compare! The dining area overlooks a wetland that serves as a natural playground for many bird and game species, and it is not unusual for a visit to the restaurant to turn into an exciting game viewing experience.
In addition to the delicious cuisine on offer, it is also about taking advantage of the beautiful Lowveld weather, the peace and tranquillity of the lush Khaya Ndlovu garden and the romance of the filtered, shifting light that seeps onto the deck through the overhanging branches of the Marula and Wild Pear trees.
We cater for the following dietary requirements:
Vegetarian | Pescatarian | Vegan | Lactose Intolerant | Gluten Intolerant
BE SURE TO LET US KNOW SO WE CAN CATER ACCORDINGLY
From 8 am until 10:30 am (last orders at 10am)
Feast on an assortment of fruit, cheeses, pastries, cereals and yoghurt from our buffet selection, whilst choosing a hot breakfast from the menu where Princess’s signature ‘free-range’ eggs benedict seems to be a firm favourite.
From 12 noon until 3 pm (last orders at 2 pm)
Whether you’re looking for a quick bite or a leisurely lunch, our relaxed and inviting atmosphere provides the perfect setting to enjoy our delectable creations. From vibrant salads, hearty sandwiches, to the more substantial main options, each dish is made with the finest ingredients to ensure a memorable dining experience.
Any day of the week by prior appointment
Tantalising tacos, mouth-watering nachos, or savoury potato skins loaded with your favourite toppings, are just some of the dishes on Vandi’s Tapas Menu that have been meticulously crafted to suit every palate.
Prepare to be captivated by the awe-inspiring vistas of the African bushveld as you embark on the Khaya Ndlovu Tapas experience. Beyond a mere culinary adventure, it offers a holistic journey that will leave you profoundly connected to the untamed and unparalleled beauty of Africa, regardless of the day, time, or occasion.
Any day of the week by prior appointment
Although traditionally a British custom, Vandi, Princess, and Jeffersen have mastered the art of serving an all-African high tea on the Khaya Ndlovu deck, however, pre-bookings are essential.
From 6 pm until 9:30 pm (last orders at 8:30pm)
Dinner is an elegant affair on our magical candle-lit deck comprising of a 2, 3, or 4-course set meal. We consider your dietary requirements when planning our menus and can discuss options on booking. We only plan our menus on the day based on produce availability.
From 6 pm until 9:30 pm
A Boma dinner is a true African experience | Min 8 people required
Dining beneath a canopy of silent stars, a boma dinner is a truly African experience where stories are told, and memories are made against the backdrop of a dancing fire. You may hear the haunting whoop of a scavenging hyena, the descending roar of a lion on the prowl, or the tooting of a barred owl as you tuck into a delectable selection of meats cooked to perfection over an open fire. Complemented by an assortment of freshly cut salads and tempting starch dishes, every mouthful is a celebration of tantalizing flavours and guilty culinary pleasures!
Prepare to be delighted by a mouth-watering dessert, such as a traditional milk tart or malva pudding on this authentic African adventure. And then… of course, there is always time for an Amarula Dom Pedro or classic Irish Coffee to conclude the evening under the stars!
To enjoy this extraordinary experience, we kindly request a minimum of 8 people.
A PASSION FOR COOKING
owned for stirring the pot in more ways than one, Vandi started her affair with food via an apprenticeship with the Institute of Culinary Art in Stellenbosch; internationally rated as the best chef school in Africa and within the top three in the world.
Vandi’s natural flair for creating a taste sensation from the most basic of ingredients and her adventurous ability to fuse flavours was recognised early on in her career and a six-month stint as a student at the highly rated La Petite Ferme restaurant in Franshoek was soon converted into a full-time position. From there she moved onto the Baia Seafood Restaurant in the busy V & A Cape Waterfront, Rust en Vrede and Haute Cabriere, all of which helped her gain valuable experience before she relocated to the Lowveld in 2016.
Vandi’s menu presentations are generally delivered to guests with a twist of wicked humour, whilst her vivacious personality and infectious laugh add a constant and cheerful vibe to the Khaya kitchen!
Princess started out at Khaya Ndlovu scrubbing dishes in the scullery, all the while peeping her head around the corner to keep a watchful and secretive eye on the chef of the day. Not long after her first day of work at Khaya she asked if she could try her hand at cooking a meal, and the rest is now history for this self-trained darling of our kitchen.
As well as bringing a wealth of experience to the Khaya kitchen, Jefferson adds a measure of impressive calm to an otherwise noisy space. He trained in his native Zimbabwe at the Wilderness Safaris Chef School in Chiredzi before enjoying a spell at Harare’s famous Meikles Hotel, whereafter the Lowveld beckoned again and he joined Singita Pamushana in Zimbabwe’s Malilangwe Reserve.
With two children to educate in a destabilising political situation, Jefferson sought greener pastures at the Kitchen Bar in Johannesburg where he remained for ten years until joining the Little Switzerland Dream Hotel & Resort in the northern Drakensburg. As his children were still at school in Zimbabwe, he grabbed the opportunity to move closer to his homeland when a position at Khaya Ndlovu became available.
Locally sourced produce:
Most of our kitchen produce is sourced locally including our very own free-range eggs, a rather ambitious project considering our location, that was started by Trevor and Lisa. The eggs are collected multiple times during the day from a highly secured and electrified chicken run, much to the frustration of the resident monkeys, mongooses, genets, pythons, and all the other egg-seeking bushveld missiles!