Woodall Country House, Restaurant Addo Elephant National Park
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Dining at Woodall is a culinary experience bursting forth with South African flavours and textures: Karoo lamb and venison, East Coast fish collected fresh from Port Elizabeth harbour, homemade stocks, freshly baked breads and local cheeses. The cuisine is inspired by the unique flavours of local ingredients (wild asparagus, ostrich, lamb, venison, mngqusho), citrus harvested from the surrounding orchards, and freshly picked produce from Woodall’s own herb and vegetable nursery. The wines in the cellar are sourced from South African vineyards, and special emphasis is placed on Pinotage – South Africa’s own grape cultivar. The cellar has been recipient of the Diners Club Platinum award for the past four years and boasts a unique and comprehensive selection of fine wines. The chef’s creative genius is underlined by the policy that there are no short cuts to produce a culinary masterpiece, and that there is no place for inferior ingredients. There are no special tricks – just winning recipes tested, developed and continually evolving over time. The belief that food is art – all aspects – tastes, flavours, colours and presentation have to be exciting, is what sends guests into raptures of joy. No effort or expense is spared to a create a gastronomic experience of sublime food, finished off with a complimentary glass of Port or Amarula liqueur.
The thatched waterside dining area is decorated with an Afro-Chic flair, and flows onto a sundowner deck and outdoor lounge. This area creates an enchanted mood for savouring sundowner snacks, cocktails, moonlit dinners and after-dinner drinks and cigars, with glimpses of rare South African water birds. Packed breakfasts, picnics, light lunches, healthy spa cuisine and specific meal requests are keenly accommodated by the Woodall kitchen.
Signature dishes include Ostrich Bobotie Cigars accompanied by Curry Ice-Cream; Herb-Encrusted Karoo Lamb served with Spinach Mngusho, Pinotage Reduction and Fresh Baby Vegetables; Citrus Crème Caramel put together with a Trio of Citrus Fruits (lemon, lime and orange) and served with Candied Peel and Almond Brittle; as well as Woodall’s Egg Benedict – Lightly Poached Eggs served on Snoek Cakes with a Lime Hollandaise