Below you will find examples of a typical daily menu for the lodge restaurant. It is important to note that these are not fixed, but are rotated daily according to seasonal availability and the chefs weekly schedule.
Selection of the following served from the buffet table
- Variety of Cereals and Fruit Yoghurts
- Chef’s selection of Fruit Juices
- Freshly baked Pastries
- Fruit Platter
- Continental Meat selection
- Farm style Cheese Platter
- Assorted Nut Platter
Maliba Hot Breakfast
Fried/Scramble/Poached Eggs, served with crispy Bacon, Balsamic Tomato, sautéed Mushroom, Breakfast Potato & Butter Beans
Filled with Mushroom, Bell Peppers and Mixed Cheese
Toasted English Muffin topped with Bacon and poached Eggs, finished off with swirls of Hollandaise
French Onion Soup
Served with Steamed Bread
Tuna Niçoise Salad
Classic French Salad of Potatoes, Tuna, Calamata Olives, String Beans, Cherry Tomatoes and fresh Greens. Finished off with a light drizzle of Olive Oil
Maliba Beef Burger Melt
Maliba Beef Patty nestled in a freshly baked Bread Roll with home grown Greens, slices of fresh Tomato, Red Onion Marmalade and melted Mozzarella Cheese; served together with Pommes Frites
Spinach and Feta Linguine Pasta
Linguine Pasta tossed a long with creamy Spinach, Feta & Sautéed Mushroom, topped with Parmesan shavings
Homemade frozen Ice Cream, light, smooth & creamy with Mixed Cherries and Berries served with a red Wine reduction & Tuile Biscuit
Roasted Butter and Ginger Soup
Served with Freshly Baked or Steamed Bread
Goats Cheese Tartlets
Herbed Goats Cheese Confit and Caramelised Onion baked in a Light Pastry Finished with a Citrus crème and topped with organically home-grown herbs
Cider Roasted Pork Belly
Belly of pork slowly oven roasted in cider and spices served with sweet Potato Puree, a melange of sautéed seasonal Vegetables and finished off with an Apple & Cider sauce.
Lesotho Highlands Trout
Trout from the Lesotho Highlands pan-fried to perfection and served together with Root Vegetable Mash, sautéed seasonal Vegetables and Beurre blanc
Vegetarian Plate des Jour
Please ask your waiter/waitress for Today’s Vegetarian Special
Roasted Tomato stuffed with a wild Mushrooms
Roasted Tomato stuffed with a wild Mushrooms Risottos served with a medley of stuffed vegetable topped with Mozzarella and grilled until just molten
Molten Chocolate Fondant
dark Chocolate Pudding with a molten soft Chocolate centre oozing out, served with homemade spiced vanilla Ice Cream
Graham beck Pinot age 2012
A chunky red wine for princes and paupers, jesters and kings.
Diemersfontein Shiraz 2012
Enjoy this superb Shiraz with spicy meat dishes, Mediterranean cuisine and poultry roasts.
Fat Bastard Cabernet Sauvignon 2012
Made from special selected grapes from the ultra ripe harvest. It was aged in small oak barrels for 16 months, which added greater weight and complexity.
Rupert and Rothschild 2011
This is a partnership in wine production between Baron Benjamin de Rothschild and Anthonis Rupert, established more than 300 years ago in 1690.
Leopards Leap Shiraz 2012
A typical South African Shiraz, showing flavors of concentrated violet and black pepper with spiciness to it. Serve this wine with grilled meat or vegetables and dishes such as oxtail, venison and goulash.
Guardian Peak Shiraz 2012
This wine is blended with young wine to hence the fresh fruit flavors very evident in this wine. Aged 9 months in American and fresh oak barrels.
Verden en Lust Syrah 2010
This syrah is an elegant wine with layers of complexity. The wine spent 14 months in French and American oak. Sweet spice and dark cherry flavors are well complemented by supple tennis.
Guardian Peak Merlot 2012
Clean fresh aromas with dark cherry and ripe plum with undertones of cassis and hints of mocha coffee.
Boland cappuccino Pinot age 2012
This pinot age was made in a very seductive style, displaying the delicious mocha flavor of ground coffee and cacao.
Guardian Peak Sauvignon Blanc 2013
Light straw with a pale green hue. An initial impression of tropical fruit is baked up with elegant gooseberry and lime notes.
J .C Le Roux(le Domain) 2013
Non alcoholic and natural grape juice to deliver a profile that is refreshing and satisfying without the alcohol of a traditional sparkling wine.
Lady in Red
Fresh Orange Juice with a dash of Vodka finished with Grenadine and a hint of Vanilla
Classic summer cocktail with Blue Caracao and Vodka married together with Lemonade
After Work Special
The one you have after a long week! Amaretto, Bacardi and Malibu served with Orange and Pineapple juice
Frozen Strawberry Daiquiri
The one for the ladies! Fresh Strawberries, Bacardi and a squeeze of Lemon
Crashed mint and Bacardi topped up with Guava Juice