Designed to embrace the movement of the global food scene towards sustainable sourcing, ethical provenance and the proliferation of artisanal cooking techniques, the dining concept at Singita Sweni Lodge brings international culinary trends to a far-flung corner of the African bush.

This sophisticated approach heroes local ingredients, which are paired with more unusual flavours and unexpected methods of preparation. Rather than heavy tasting menus that are out of place in this remote location, the menus offer opportunities to share and taste a variety of small plates. Meal times are not dictated; instead, guests have the flexibility to eat whenever they want, even choosing to browse from the self-service deli if a sit-down meal doesn’t suit the pace of their day.

This novel concept, a signature of Singita’s forward-thinking food philosophy which has been designed with award-winning chef, Liam Tomlin, is just one element of a thoroughly modern dining experience. The interactive kitchen – a glass-walled space that allows guests to see the chefs in action, as well as students of the Singita Community Culinary School in training – makes use of cutting-edge, energy-saving technology to reduce its environmental footprint, while a strict waste-management policy further improves its efficiency and sustainability. This commitment to sustainability aligns with Singita’s purpose as a conservation brand, as well as adding to the global conversation around the environmental impact of food production.

Working with Group Executive Chef, Andrew Nicholson, and his team, Liam always has his ear to the ground, continuing to evolve safari dining beyond the predictable. A gleaming marble bar and an expansive riverside pool deck serve as the bush equivalent to a city sundowner spot where skyscraper views and city buzz are replaced by lush riverine foliage and the grunts of hippos in the river below, while the furnishings and glamorous accents of the main lounge emulate the quintessential urban watering hole. For those in search of a more romantic setting, private dining is available, to be enjoyed under the stars on each guest suite’s river-facing deck.

This fresh take on the culinary moments experienced while on safari is just another way that Singita Sweni Lodge brings joy and delight to its guests throughout the day. Surprise lamp-lit dinners in a dry river bed, gin tastings at the end of a game drive and elaborate bush breakfasts are just a few of the ways that food is used to create unforgettable memories; memories that draw guests back to this breathtaking wilderness time and time again.

Rates for suites start at ZAR30 250 per person per night and includes full-board basis, twice-daily game drives, walking safaris, and return road transfers between Satara airstrip and the lodge.


  • Kruger/Sabi Sand Combination: Combine 3 nights at Singita Sweni Lodge with 3 nights at either Singita Boulders or Ebony Lodge and receive one night and one flight complimentary Find out more »
  • Sweni/Ebony Combination: Book a combination of 5 nights between Singita Ebony and Sweni Lodge and receive one night and one flight complimentary. Find out more »
  • Best of Both: Book 2 nights at Singita Sweni Lodge and 2 nights at Singita Ebony or Boulders Lodge and receive one flight complimentary. Find out more »

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