experiences

Cuisine food with thought

A discovery in every bite. Ripe with flavours, our Group Executive Chef Carl Moller has consistently kept Thonga Beach Lodge cuisine noted in the safari circuit. Whether you’re drinking freshly juiced apple and mint or a sumptuous prawn curry, an Asian mussel soup or juicy mangoes he sources responsibly and fresh, fresh, fresh. Colourful, fresh and light – every meal is a celebration.

Ethical eating and sustainable sourcing on the menu is his pride.

With his focus on sustainability, Carl’s food philosophy is closely aligned with the Isibindi brand. In our lodges’ remote and ecologically-significant locations, it is vital for social, economic and environmental factors to work symbiotically and interdependently. Carl believes that incorporating these principles into his food and choice of suppliers enhances sustainability from the ground up.

Carl sources many of his ingredients from ethical suppliers – like GMO-free stone-ground flour from the foothills of the Drakensberg, fresh fish from the East Coast, Indezi River Cheese and Hluhluwe dried pineapple.

Along with his modern fusions and traditional favourites, guests can look forward to delicious fish dishes using Natal spices and influence. Venison is a great favourite, also sourced from a local sustainable supplier.

Mazuri gin and brandy, new local distilled spirits are included on the cocktail menu (100% pineapple distilled) definitely worth a stop next time you go past the bar!

Food of the future comes to life today

Carl’s approach to food is in line with what he believes to be the future of food – going back to ‘how things were’ before the modern era, with real, unadulterated ingredients and by eliminating damaging food production methods. An example of his philosophy in action is how he takes the ordinary and makes it extraordinary by incorporating fresh produce into his cooking – an example of which are the home grown micro-greens which are tendered to and harvested daily, adding that special touch to each meal.

highlights

  • Sustainability focussed
  • Modern fusions
  • Traditional favourites
  • Hyper-local dishes