The recent reimagining of Singita Ebony Lodge has created a contemporary safari experience unlike any other, combining the romance of a tented camp with the style of a classic bush lodge. This more modern interpretation of an African wilderness adventure is reflected throughout the lodge, including in the approach taken by the talented kitchen team.
Many of the global food trends charted by the industry’s sharpest minds have trickled down to our little piece of Africa, where creative and delicious creations are prepared throughout the day. And while the inspiration for the preparation and plating of these meals might be traditional (classic French cooking methods, beautiful but simple presentation), the ingredients can be much more innovative and nutritious.
Tried-and-tested flavour combinations are paired with mouthwatering “superfoods”, making more healthy options than ever available at meal times. For example, breakfast features a raw, sugar- and fat-free granola as well as a decadent honey-roasted seed and nut option to have with seasonal fruit. Freshly-pressed vegetable juice, wheatgrass and kombucha are served alongside a selection of premium coffees and teas to suit every palate.
This season, our chefs are inspired by juicy heirloom tomatoes, organic maple syrup, local goats cheese, candy-stripe beetroot and all manner of homemade jams, marmalades and chutneys. One of the most popular dishes on the constantly evolving menu is a pan-fried quail, served with wild mushrooms, sage and polenta – a real winter warmer! As ever, the dietary needs of our guests are always considered, and speciality menus are designed regularly by our chefs to take any and all preferences into account.
The new Singita Ebony Lodge comprises 12 suites, each with its own private plunge pool. Guests are immersed in nature with huge open spaces and interiors inspired by a combination of local tribal culture and the animal kingdom. Read more »