Riverbend Lodge - Cuisine | Addo Accommodation/Accommodation In Addo/Addo Elephant National Park Accommodation/Elephant National Park Lodge/Family Friendly Safari Park Accommodation/Eastern Cape Safari Accommodation/Luxury Safari Accommodation/Luxury Game Lodge

Executive chef Adriaan van Niekerk

The cuisine at RiverBend is the perfect fusion of traditional European food and Pan-African fare.

Matched with an award-winning wine list, a meal at RiverBend is a gastronomic experience. Executive chef Adriaan van Niekerk believes that dining should be an experience, not simply fulfilling a desire to eat. "My guests have the option of choosing from a café-style A'la Carte menu for a leisurely and relaxed lunch, to a 7-course dinner experience that would please the most sensitive of connoisseurs."

Meals are not restricted to the dining-room and guests are encouraged to make use of one of the verandahs or to arrange a packed picnic to enjoy on a game drive. Candle-lit dinners in the privacy of your suite are arranged for a truly romantic treat.

CHEFS NOTES

Avocado Crab Grapefruit Salad with Olives - serves 4

4 avocados
1 pound crab meat, picked through and diced
1/2 cup pecans
1 cup mayonnaise
2 tsp tomato paste
Dash of Worchestershire sauce
Lettuce
1 cup halved grapefruit sections
2 hard-boiled eggs, chopped
Black olives

Cut the avocados in half and remove the seeds. Combine the crabmeat with the next 4 ingredients and spoon into the avocados. Serve on a bed of crisp lettuce surrounded by grapefruit sections and garnished with chopped eggs and black olives.

Easy and perfect for a hot summer's day!

Adriaan's sizzling Summer menu:

Sandwiches

Served with homemade crisps

Grilled chicken and pesto mayonnaise
Seared Cajun beef and mozzarella
Smoked salmon and Cape Mustard crème fraiche
Roasted sweet pepper and grilled haloumi cheese

Have your favorite topping with one of the following; Croissant, Tortilla, 5 Seed Bread or Vetkoek

Pasta or Risotto

Served with Parmesan infused extra virgin olive oil

Sun-dried tomato, basil and Grano Padano
Smoked salmon, vodka, dill and mascarpone cheese
Chorizo, pear and rocket cream
Chicken, leek and brown mushroom

Choose between tagliatelle, penne pasta or even Risotto.

Meat

Served with rosemary & garlic roasted potato wedges and RiverBend barbeque sauce.

Cajun seared beef fillet
Homemade Venison pie with paprika pastry
Sticky honey glazed pork belly strips
Amasi & bobotie spice paste marinated lamb loin cutlets

Fish

Served with rosemary & garlic roasted potato wedges and pesto mayonnaise.

Sesame & garlic seared Line fish
Tempura fried fish
Parmesan and polenta crumbed Kingklip

Vegetarian

Potato & chickpea red coconut curry, served with basmati rice
Pan seared brown mushrooms, fried green lentils and a sweet pepper & tomato ragout
Rosemary & garlic potato wedges with a pesto mayonnaise
Vegetable spring rolls & Haloumi peppadew wontons served with plum sauce

RiverBend Snack Platter

Snack platter served with plum dipping sauce, sweet chili dipping sauce and pickled red onions.

Haloumi peppadew wontons
Coconut crumbed fish goujons
Sticky honey glazed pork belly pieces
Sesame chicken skewers
Vegetable spring roll

Dessert

Warm orange pudding with ice cream & creme anglaise
RiverBend soft chocolate tart with lavender ice cream
Cheese platter with local cheeses and preserves
Ice cream and dark Belgian chocolate sauce
Fruit skewers and cardamom syrup

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