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Our
dynamic team of chefs is 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.
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