Tswalu Kalahari has opened Boscia: a new restaurant under the creative direction of South African Chef Luke Dale Roberts.
Opened in August, the restaurant is built into the earth beneath a century-old farmhouse and takes its name from the shepherd’s tree, Boscia albitrunca, which is found across Tswalu’s semi-arid landscape.
Boscia has been designed as an extension of the safari experience with the Kalahari landscape and its ingredients as a central part of the dining concept.
Kalahari on the menu
Head Chef Dillan Kannemeyer and his team serve a five-course menu combining Dale Roberts’ classical European training and Asian influences with ingredients including venison, tsamma melons, Kalahari salt, local dates and wild rosemary.
Preservation is a key part of the kitchen’s approach with as much as 90% of the meat sourced from a butcher based in the Kalahari. South African wine pairings and non-alcoholic herbal infusion pairings are also available.
“Tswalu got under my skin very quickly. There is enormous respect for the landscape, for conservation, for creating something meaningful rather than simply impressive. At this stage of my career, that matters to me,” said Dale Roberts.
A dinner at Boscia is included for guests staying at Tswalu for two or more nights.
From October, the restaurant will also open to the public for Saturday lunches. Bookings open at 08h00 on the first of each month for the following month.
