The Restaurant at Bosmar.
Wed–Sun · Lunch 12–3pm · Dinner 6–10pm · Sunday Roast from 12pm
A kitchen that begins at the farm gate.
Head Chef Lerato Mokoena worked at La Colombe and Test Kitchen before she came home. She cooks what the season brings — lamb from the Bosman pastures, vegetables from the lodge garden, slow-cooked lowveld game, fresh-baked rooster bread. Sunday roast is the locals' ritual.
Four rooms, one menu.
The Dining Room
Stone walls, thatched ceiling, an open fire half the year and a long oak table for shared boards. Forty seats. Family-style service for groups of six or more.
The Stoep
Wraparound veranda with twenty-four seats, looking onto the rose garden and the bushveld beyond. Lunch under the pepper trees, sundowners at golden hour, dinner under the lanterns.
The Cellar
Below the dining room — 1,800 bottles, an oak refectory table for ten, and Sommelier Tumi Buthelezi pouring wines from boutique Cape producers. Private bookings only. Three nights a week.
Private Events
Weddings, hunting parties, milestone birthdays, corporate retreats. Exclusive use of the restaurant plus the boma garden. Custom menus, beverage packages and on-site coordinator included.
On the menu this week.
We change the menu twice a week with the seasons. Most ingredients are walked across from our farm — game from the workshop, vegetables from the garden, lamb from the Bosman pastures. Dietary requirements taken seriously and met without compromise. Kids' menu on request.
Cured impala carpaccio
with biltong dust, marula oil, pickled kei apple and shaved baobab
Lowveld trout, smoked over rooibos
with fennel from the garden, sorrel emulsion and grilled koeksister
Bosman lamb, three ways
slow loin, smoked shoulder, braised neck — with chakalaka, mealie pap and red wine jus
Cape gorgonzola
with lavender honey, walnuts and a sliver of Boekenhoutskloof rye
Malva pudding & amasi ice-cream
the lodge classic — Ouma's recipe, served warm, with a thread of cape brandy caramel