A rare table, lit by fire.
Our kitchen serves something you won't easily find in Tanzania — a careful, seasonal menu built around rare game meat from licensed sources, cooked slowly over open flame.
Less menu, more memory.
We cook what's in season and what the land allows — a small, changing menu rather than a long one. Game meat is sourced responsibly from licensed Tanzanian suppliers, and treated with the slow respect it deserves.
Open-flame cooking
Most of what leaves our kitchen meets fire first. Slow heat, careful timing.
Local & seasonal
Vegetables and herbs from nearby farms; the menu shifts with what's good that week.
Quiet pairings
A short, considered list of South African and East African wines to match.
From the fire.
A glimpse of what the kitchen has been serving. The menu changes with the season and the day.
- Smoked impala filletwith charred peppers & wild herb oil
- Slow-cooked kudu shoulderrosemary, garlic, red wine reduction
- Grilled guinea fowlcitrus, charred onion, brown butter
- Bush garden plateseasonal vegetables, the kitchen's choice
Drive out for dinner.
You don't need to be staying with us to eat with us. Reservations are strongly recommended — the restaurant is small, and seats fill quickly on weekends.
