SOUTH AFRICA- Luxurious private lodge Mhondoro Safari Lodge & Villa has partnered with acclaimed Chef Dale Roberts to introduce an innovative multicourse menu, curated cocktails and wine pairings.
The revamped dining experience is exclusive to resident guests. According to the lodge, the innovative menu will ‘set a new standard for safari cuisine in South Africa.’
The ongoing culinary innovation includes a Harvest Table lunch concept, new breakfast menus, game drive snacks, and sundowner drinks and cocktails.
The celebrity chef has also introduced new wine pairing menus at dinner set to compliment the safari dining experience under the African night sky.
As part of this exclusive partnership, the celebrity chef and his team are also training the Safari Lodge’s staff to enhance their skills and ensure high-quality service delivery amid the ongoing culinary innovation.
Fritz Breytenbach, Mhondoro Safari Lodge’s CEO, welcomed the partnership by saying, “Seeing this dream come true with someone of the calibre of Luke Dale Roberts is incredibly fulfilling, and we are very proud to bring our guests an outstanding new dining experience at Mhondoro.”
The lodge will also allow guests to tour the lodge’s organic farm and pick fresh ingredients used in their meals. The organic farm also produces eggs, sheep and cattle that are used in the menu offering.
The ingredients and the guests will be transported back to the lodge through the Welgevonden Game Reserve next to the lodge, which will provide guests with an open-game viewing opportunity on their way back to the lodge.
According to the lodge, this open-game viewing experience and the revamped menu set the lodge apart.
Dale Roberts praised the partnership by saying, “I am exceptionally excited to partner with Mhondoro Safari Lodge & Villa. Their commitment to excellence and upskilling of staff, in addition to the sustainable development of farmland and an impressive organic vegetable garden, is truly inspiring.”
“We look forward to working with the team and drawing from the abundance of this garden to create menus that reflect the best of local and seasonal produce of this region.”
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