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Tswalu’s recently appointed Executive Chef, Justin Pillay, is dedicated to creating exceptional dining experiences for guests with a variety of exciting and unusual venues and menus.
As an experienced fine-dining specialist, Justin uses global food influences and the best available seasonal ingredients, locally sourced wherever possible, to create his constantly changing and evolving menus, which he describes as a ‘journey’.
The Green Kalahari area provides food you will never see anywhere else in the world, including some of the most exceptional venison available and the seasonal Kalahari truffle.
Tswalu is a proud member of the prestigious Relais & Chateaux which demands exacting standards, and Justin spends considerable time training and developing his team. The result is a highly passionate and committed kitchen brigade, who have been employed from the local community, working together to create multiple unique dining experiences at Tswalu.
Sundowners are followed by spectacular sunsets and dune dinners. Tswalu’s Kalahari Feast is a modern reworking of the traditional “boma” braai. Breakfasts may take place with panoramic views of the waterhole where our southern pride of black-maned lions could also start their day. At any time, you can choose a romantic dinner in the privacy of your own deck, with a vintage wine and a telescope to gaze at a thousand stars.
Our exceptional meals are complimented by an award-winning winelist which features some of the best available South African wines. The winelist recently received a Platinum award from the Diners Club Winelist Awards.
Our service aims to be gentle yet meticulous. As Justin Cartwright wrote in Condé Nast Traveller, “this unobtrusive professionalism is the special quality of Tswalu.”