Booking Bar

Booking Bar


Telephone: +27 (0) 21 437 9278

Food & Drink

Bushmans Kloof is the home of authentic Cape cuisine. As a Relais and Chateaux property, we have exceptionally high standards with regards to the quality and creativity of our cuisine. The organic garden provides the kitchens with fresh, robust produce, while indigenous fynbos adds a distinctly ‘Cape’ dimension to a fusion of innovative and traditional fare. Our passion for service and hospitality ensures every meal is a special experience.

Our award-winning wine list offers a superb variety of South African wines, French Champagnes and Cognacs. The jewel in the cellar’s crown is our superb Bouchard Finlayson selection. Guests are invited to visit the cellar to make their choice.

Our accomplished Chef is adept at creating menus for a range of dining experiences, from romantic picnics, to high tea, or a traditional South African braai (barbeque).

For private dining, order a romantic dinner for two in your room, or indulge in a culinary feast on your patio. Room service may also be enjoyed on the Manor House Deck or poolside. Special dietary requests are easily catered for on request.

Koro Lodge is fully inclusive, including meals and a selection of beverages and fine wines. Main Lodge rates include full board.

Afternoon Tea

Somewhat of a ledendary experience and certainly a most sophisticated tradition, indulge with us for this leisurely affair laden with sumtuous treats

Served daily (03:30pm – 04:30pm in winter and 04:00pm – 05:00pm in summer), the menu changes regularly here are but a few inclusions:

  • Home-made traditional pastries
  • Delectable cupcakes
  • Freshly baked scones with thick cream and home-made jam
  • Delicate finger sandwiches with a selection of classic fillings
  • A wide choice of fine teas from around the world


"Good food should be unfussy. It should be something that is both exciting and accessible to all guests. The fresher an ingredient is the better, and if it can be locally sourced, even more so!"

Executive Chef, Charles Hayward


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