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Bushmans Kloof is the home of Contemporary Cape Cuisine, with a menu showcasing local cuisine and home-grown ingredients such as fynbos and the indigenous Rooibos plant, artfully added into select dishes to reflect the eclectic flavours of this region. With dishes hand-selected for their unique, natural taste, our cuisine is a delightful taste profusion of gastronomic, healthy and home-style comfort foods.
Our Chef is adept at creating menus for the range of dining experiences on offer at the reserve - anything from romantic picnics, to the famous Bushmans Kloof Brunch, High Tea, gourmet dinners, or a traditional South African braai (barbeque) in the reserve.
Authentically ‘Cape flavoured‘, with great emphasis on using the finest quality natural ingredients, our menu is brimming with fresh local produce and organically home-grown fruit and vegetables, freshly picked from our very own gardens.
The indigenous fynbos (fine bush) herbs, which grow in abundance on the reserve, are used to add a distinctly ‘Cape’ flavour to many of the dishes. Of these, the Rooibos plant, naturally occurring only in the Cederberg region, is the most prominent, and an essential part of the gastronomic experience here. Lauded across the world for its delicious, nutty taste and proven health benefits as a ‘gift from nature’, this versatile plant grows wild across the expanse of the reserve and is used extensively in all aspects of the lodge. Rooibos intensifies and complements the natural flavours of food, and is artfully included as an ingredient within select dishes on the menu, as well as being served as a delicious beverage. In fact, our guests savour their first taste of Rooibos as a refreshing, chilled Iced Tea served on arrival!
Bushmans Kloof prides itself on the fact that all ingredients used are fresh and ‘home made’ in the traditional ‘Cape Country Style’. The menu marries local ingredients with Cape Malay flavours to create a superb style of food that is entirely unique to Bushmans Kloof. Our accomplished Chef will seduce with a menu of decidedly wholesome, unpretentious and enormously popular Cape country dishes, hand-selected and bursting with authentic, local flavour and vibrant colour to seduce the most discerning palate.
As a winner of the coveted Diners Club International Wine List of the Year Diamond Award (2008, 2009), and Award of Excellence (2005, 2006, 2007) Bushmans Kloof offers a selection of the Cape's finest wines. Professionally sourced from both emerging and established wine estates, including locally produced wines from the Cederberg and West Coast region, our wine list is custom designed to complement our menu and ambience. We are also proud to offer a selection of Rare and Special Vintages that include rare auction wines as well as some of South Africa's well-known icon wines. Guests are invited to visit our air-conditioned cellar to make their selection, or to consult with the Food and Beverage Manager.
Click here to view the current Wine list
Bon Appetit!
Here is a selection of some favourite dishes & drinks:
Cape Malay Chicken Curry
Serves 8
Ingredients:
8 Chicken Breasts Sliced
1 Large Onion Finely Chopped
2 Cloves Garlic Crushed
2cm Ginger Crushed
5 tbl Spoons Marsala Spice/Curry Spice
2 Cans Coconut Milk
Lemon Juice
Fragrant Yellow Basmati Rice:
500g Basmati Rice
1 tbl Spoon Tummeric
1 Cinnamon Stick
2 Star Anise
1l Water
Method:
- Sweat the onion, ginger and garlic over a low heat until cooked through
- Turn the heat up to full and add the Marsala spices and cook for 1min stirring continuously
- Add the coconut milk and give a good stir, allow the sauce to reduce by a third
- In a separate pan bring some oil up to the heat, when very hot fry off the sliced chicken breast until sealed
- Add the sauce to the chicken breast and cook for 5min
- Before serving add a squeeze of lemon juice, pinch of salt and fresh coriander
- To cook the rice add everything to a pot, bring to the
boil and cook for 8 min until rice is cooked through
- Strain the water off
- The chicken curry is best served with fragrant yellow rice and home made chutney
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Ox Tail Bobotie
Bobotie Mix:
2kg Ox Tail
2 Onions
1 Carrot
1 Leek
300g Tomato Paste
1L Red Wine
1L Beef Stock
5ml Coriander Seeds
1 Stick Cinnamon
5 Star Anise
5ml Cumin Seeds
5ml Curry Powder
3 Eggs
500ml Cream
5ml Truffle Oil
500g Rich Short Crust Pastry
Method:
- Preheat oven to 180 degrees celcius
- Dust the oxtail in flour and braise in a hot pan until golden brown
- Cut 1 onion, carrot and leek into small pieces and fry
off over a low heat
- Add the tomato paste and cook for 3 min stirring continuously
- Add the red wine and cook until reduced to half
- Add the braised oxtail and add enough beef stock to just cover the oxtail and cook over a low heat for 4 hours until soft
- Remove from the pot and allow to cool
- Remove the meat from the bone and chop up finely
- Slice one onion finely and cook over slow heat until soft
- Dry fry the coriander, cinnamon, star anise, cumin and
curry powder to release the flavour and blend till a fine
powder
- Add the spices to the onion and cook through
- Mix into the shredded oxtail
- Add the eggs, ceam and truffle oil together and mix
well to form a truffle custard
- Roll out the short crust pastry until 5mm thick and
line 8 metal pastry cases, make sure to 'Spray and Cook'
the pastry cases first to prevent them from sticking
- Place the cases in the freezer for 30 min to set
- Fill the cases with the oxtail bobotie mixture until
appox 2cm from the top
- Bake in the oven for 15min, remove and top with the
truffle custard
- Return to the oven and bake until custard has set
- Serve with a rosemary and red wine reduction and some fresh vegetables such as courgette ribbons or fine beans
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ROOIBOS ICED TEA
2 litres water
9 Rooibos tea bags
65ml honey
3 whole star anise pods
1 stick cinnamon sugar
100g (125ml) sugar
250ml apple juice
Method:
- Place all the ingredients, except the apple juice in a saucepan and bring to the boil.
- Remove from the heat and set aside to cool.
- Strain the Rooibos mixture into a jug or container.
- Add the apple juice and mix well.
- Place in the refrigerator until cold.
Makes approximately 2 litres. |
BUSHMANS KLOOF SIGNATURE ROOIBOS MARTINI
2 tots (50ml) Rooibos Iced Tea (see above)
2 tots (50ml) Absolute Vodka
1 tot (25ml) dry Martini
Ice cubes
Slice of lemon
Method:
- Pour the Rooibos iced tea into a small saucepan and bring to the boil.
- Cook rapidly until the liquid has been reduced to a syrup.
- Set aside to cool.
- Combine all the ingredients in a cocktail shaker and shake well.
- Strain the contents of the shakers through a strainer into a chilled Martini glass.
- Garnish with a twist of lemon or rosemary.
Serves 1 |
ROOIBOS GLUHWEIN
250ml strong Rooibos
120ml orange juice
2 oranges, cut into slices (keep the rind)
5ml ground cloves
2 sticks cinnamon
125ml honey
500ml red wine
250ml port
Method:
- Mix the rooibos and orange juice in a saucepan.
- Add the orange slices, cloves, cinnamon and honey and bring to the boil.
- Add wine and port, and bring to the boil again, stirring continually.
- Strain and serve hot.
Makes approximately 1 litre. |
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