Upper Union

Slow-cooked Karoo lamb stew with root vegetables, indigenous herbs, and a touch of red wine, prepared in a traditional cast-iron pot.

A vibrant salad featuring thinly sliced biltong, fresh figs, rocket, toasted walnuts, and a balsamic glaze.

Grilled handcrafted boerewors sausage served with creamy pap (corn porridge) and a rich tomato and onion relish.

Pan-seared ostrich fillet, tender and lean, complemented by a sweet and tangy berry reduction, served with roasted seasonal vegetables.

A fragrant and subtly spiced curry with fresh local seafood, coconut milk, and a hint of apricot, served with basmati rice.

A classic warm, spongy, caramelized dessert, drenched in a buttery sauce and served with a decadent Amarula-infused cream.