Karibu.
Theatre of Dining.

A creamy butternut soup infused with naartjie and fresh coriander.

A taste of the Cape Malay culture in a bowl – mild and fragrant.

A hearty soup with lamb, beans, samp and fresh herbs.

A creamy medley of seafood – Just perfect!

Rocket leaves with parmesan shavings, pumpkin seeds and a fynbos dressing.

Served the South African way with crispy lettuce, plum tomatoes, cucumber, onion and peppers topped with calamata olives and feta cheese.

A truly South African experience – slivers of rare biltong served on crispy lettuce leaves, plum tomatoes, cucumber, onion and pumpkin seeds – topped with our home-made piquant dressing and putu.

Succulent and fragrant chicken strips grilled to perfection and served on fresh garden leaves with a cumin yoghurt dressing.

Amarula, Blue rock cheese, Brandy pepper, Mushroom, Sweet Onion Marmalade.

Venison boerewors, Lamb chop and a 220g Beef rump steak.

Venison boerewors, Lamb chop and a Beef fillet sosatie.

Venison boerewors, Lamb chop and Chicken sosatie.

Ostrich fillet sosatie and Venison boerewors.

Ostrich fillet sosatie, Lamb chop and a Beef fillet sosatie.

A 400g Prime Beef fillet skewer grilled on the braai and basted with a garlic and fresh coriander butter.

From the Karoo – healthy, lean and tasty. Grilled and served with a sweet onion marmalade sauce.

Kalahari springbok shank slow-roasted with yellow peaches and garlic. Served with herbed mash.

A selection of today’s Bushveld venison medallions – served with our Amarula sauce.

A traditional fragrant dish of game simmered in red wine and complimented by seasonal vegetables.

Prime venison on a skewer, glazed with our Amarula sauce and served with stewed peaches.

Slow-roasted in rosemary, garlic and red wine – served with herb mash.

Succulent lamb cutlets prepared the traditional South African way – served with putu and chakalaka.

A traditional Cape Malay dish. Spiced beef mince, raisins and an egg-based topping, all baked to perfection and served with celebration rice.

Juicy and tender Karoo lamb ribs with our famous Karibu basting – served with potato wedges.

A succulent Karoo lamb stew served with savoury or basmati rice – a recipe handed down from generation to generation.

From the Cape Malay kitchen comes this mild beef curry with a unique combination of herbs and spices, all simmered to perfection and served on basmati rice with sambals.

A fragrant, mildly curried chicken dish prepared with a classic blend of spices. Served on basmati rice.

A popular Malay dish with a sweet flavour. Slow-cooked lamb with tamarind and fragrant spices – served with celebration rice.

Waterblommetjies and lamb slow-cooked and served on basmati rice. The ultimate local delicacy.

Slowly casseroled in red wine. With butter beans, tomatoes, carrots and spices. Served on basmati rice.

Tender chicken breast layered with mozzarella, sun-dried tomato and coriander pesto. Wrapped in phyllo pastry, baked and served with a sweet red wine and onion marmalade sauce.

Juicy crumbed chicken fillet, lightly fried and served with a mushroom sauce.

A fragrant, mildly curried chicken dish prepared with a classic blend of spices. Served on basmati rice.

Crunchy baby vegetables with tikka curry and coriander, wrapped in a rooti and served with sambals.

A medley of chickpeas, butter beans, brown lentils and kidney beans. Layered with aubergine, topped with feta and yoghurt and baked to perfection. Served with roosterkoek and a side salad.

Butternut filled with dhai rice in coconut and tumeric cream, topped with fresh coriander.

A traditional South African dish made the vegan way with a combination of Cape Malay spices, lentils and fruit chutney, topped with a coconut turmeric cream and baked.

Today’s catch, Grilled or pan-fried with our lemon butter sauce.

The most tender baby calamari – Cajun-grilled or fried in a light batter. Served with our home-made piquant pepper mayonnaise.

Kingklip grilled over open flames or pan fried served with either a lemon butter sauce or a coriander pesto.

Freshwater trout lightly smoked and seasoned with black pepper. Seared and served rare with a creamy leek sauce.

Six queen prawns served with a lemon butter and a garlic butter sauce.

Three succulent Atlantic Ocean crayfish tails. Grilled and served with a lemon butter sauce and our piquant pepper mayonnaise.

A perfectly grilled Atlantic Ocean crayfish tail with baby calamari.

Three queen prawns, Kingklip and baby calamari.

Two tender Atlantic Ocean crayfish tails, mussels, three queen prawns, Kingklip and baby calamari.

Four Atlantic Ocean crayfsh tails, six queen prawns, baby calamari, mussels and Kingklip.

Braided sweet and sticky twists. A tradition that goes back many years and remains a firm favourite. Served with ice cream.

A moist apricot sponge cake with vanilla sauce and ice cream.

A Karibu specialty topped with caramelized berries, served with Amarula.

An old family recipe – cinnamon infused custard tart. Served with ice cream.

Vanilla ice cream served with our Karibu caramel chocolate sauce.

Traditional tartlets with a coconut and apricot jam filling. Served with ice cream.

Need we say more? Rich, delightful and addictive.

Stewed Cape yellow peaches served with vanilla sauce and cream or ice cream.

A taste of class. Infused with Cape brandy and served with a creamy brandy sauce and ice cream.