It’s not just flowers that are bursting forth in the Cederberg. The new menu at Bushmans Kloof Wilderness Reserve & Retreat is also full of the bounce of Spring, and re-emerging fresh and fabulous for Summer.
Bushmans Kloof’s Executive Chef Floris Smith has crafted an exciting new menu to celebrate the season of fresh happenings and renewal. You’ll really need to get there to appreciate his cheerful spring dishes in person, but meanwhile, here’s a wee taster:
What about a Wasabi and White Chocolate Salmon dish, which translates as pink salmon rolled in fried sushi rice, with a wasabi and white chocolate crème brûlée, soya reduction and a preserved ginger gel? Mmmm. And this is just a starter …
Moving on to Mains, there’s tender slow-roasted pork belly served with roasted pear, fresh fennel, watercress and radish salad with – and here he utilises a wonderful regional treasure – a rooibos oriental dressing.
The cherry on the top, so to speak, is a dessert creation to gratify the serious dessert-cravers among us: prepare yourself for a lipsmacking mini syrupy baked brandy pudding, a mini peppermint crisp tart and a milk tart macaroon, served with a salty caramel sauce and vanilla pod ice cream.
Bushmans Kloof is a nature breakaway par exellence. Ask us about the various accommodation offers and packages on this majestic reserve, set amid ancient rock formations sheltering San rock art. It’s an experience of nature and nurture to cherish!
Bushmans Kloof has won numerous awards for its excellent dining, among them the Condé Nast Traveller UK Gold List for Best Hotels for Food. Guests are treated to a variety of dining experiences and settings, from high teas to traditional cuisine, and wonderful sky-sheltered South African braais.
Mail us for bookings, or call 0860 102 907 (local) or +27 21 797-7122 (international).