Cradle Feast Menu - Dec 25
A fire-led four-course feast celebrating Bambara beans, paired with seasonal produce, river-inspired flavours and soulful cooking rooted in ancestral African food traditions. Served every Saturday and Sunday 12PM - 6PM 4 course meal
Guest Indigenous Ingredient
The Bambara groundnut, a highly nutritious, drought-resistant African legume providing vital protein and nutrients, eaten boiled (like street-sold 'boiled groundnuts'), pounded into flour for porridge, or used in stews, and are seen as a sustainable superfood offering food security. isiZulu/isiNdebele: Izindlubu, Indlubu, Inhlowa. Sesotho/Setswana: Ditloo-marapo, Ditloo Tshivenda: Phonda, Nduhu Xitsonga: Tindhluwa, Tindlhuwa Afrikaans: Jugoboon Shona: Nyimo
Native Palate Teaser
Course 1 - The Mealie Surprise
Traditional mealie pap tart stuffed with tomato stew and cradle boerewors
Field and Forest
This plant-based journey draws from ancient wisdom and indigenous abundance-where wild herbs, roots, and fruits offer flavour beyond the familiar. Foraged with care and cooked with intent, this menu respects the land's quiet gifts. This is a celebration of living soil and botanical legacy.
Course 2 - Grounded In Our Roots
Indlubu potjie ragout, fire roasted root vegetables, charred Corn
Land And Fire
This menu is rooted in fire-where our ancestors gathered, cooked, and remembered. Every cut is chosen with care, every flame honoured. We work with ethically sourced game and indigenous herbs to bring the spirit of the veld to the plate. This is the taste of earth, ash, and memory.
Course 3 - Kraal of the Cradle
Matured cradle beef sirloin, indlubu bean puree, fire grilled rainbow carrots, home-made fermented chilli
Course 4 - Fermented Delight
Amasi marinated chicken, garlic & parsley fire roasted potatoes, indlubu dust, lemon herb chimichurri