Moving away from the previous buffet style experience, guests are now treated to a choice of delicious courses drawing on traditional heritage with a contemporary touch.

The starter is served family style to share, drawing on the heritage of the land with fresh locally sourced vegetables such as beetroot, fennel, eggplant and tamarind, carefully crafted into vibrant salads served with freshly baked tomato and rosemary focaccia bread.

The main course is a choice of three dishes, one fish, one meat and one vegetarian. Examples include pan seared red snapper with ginger and soy glaze, avocado, ‘shamba’ greens, marinated cherry tomato salsa or pulled pork bao buns with pickled cucumber, rocket, jalapeno’s and garlic aioli.

The meal is then rounded off nicely with a choice of two deserts which includes the option of a tropical fruit plate.