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Although it's located on the Hotel iZulu property, the restaurant is open to outside diners. Only the finest local ingredients are used in dishes whenever possible, like South African cheeses and lamb from the KZN Midlands; the presence of the national flag next to menu items indicates those dishes that contain local ingredients. The commitment to using local ingredients means that the menu changes seasonally and can include tempura prawns with goat-cheese ravioli on oven-roasted peperonata (slow-cooked peppers) and a prawn vichyssoise or roasted loin of springbok with potato slices that have been gently fried in butter and then roasted in the oven, creamed corn, and steamed broccolini topped with a deep-fried chocolate, chili, and walnut truffle. You might experience a "crocodile" menu, which offers the meat in various guises or a pumpkin-and-cinnamon tart served with a koeksister (sticky-sweet type of doughnut) and a rooibos (bush tea) and buchu (an African shrub) ice cream. A delicious but more casual menu is offered during lunch, which is best enjoyed poolside.
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Thinking of going to South Africa in September.. Would appreciate your comments on this itinerary. It's through Citiescapes but the agent in SA is IKapa tours.
DAY 1 :
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