The food at Cybele is carefully supervised by internationally experienced chefs and could be described as classical internationally inspired culinary creations. Naturally, we use only the best and the freshest of ingredients. No expense is spared in the preparation of our food, which has been acclaimed on numerous occasions by guests and journalists from all over the world, as amongst the best on offer in southern Africa.
Grant Parker is Executive Head Chef at Cybele. His impressive career includes working with global travel brands across three continents. Grant’s ‘philosophy of cooking’ is underpinned by using the freshest ingredients, ensuring the natural flavours are savoured and not over-complicating dishes.
Grant was awarded the prestigious Brass Plaque (who is “a professional member who is the owner or executive chef of a dining establishment that maintains a superb level of cuisine, service and hospitality, as required by the exacting standards of Chaîne des Rôtisseurs internationally“) in 2011.
Chaîne des Rôtisseurs – is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and the pleasures of the table through the social interaction, hospitality and expertise of its members.
You are in good hands.
The Lodge offers a full buffet breakfast, including seasonal fresh and poached fruits, home-baked muesli, ham, cheeses, home baked scones, croissants, muffins and preserves, freshly squeezed juices followed by a traditional English breakfast, to order, incorporating, for example, dishes such as Eggs Benedict, French toast, etc.