Cybele Fine Dining

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.

Our Executive Chef

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.

Our Cuisine

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.

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Our Menus

Here at Cybele Forest Lodge, we strive to satisfy your every need.

• BREAKFAST MENU

  FROM THE BUFFET TABLE

  home-made muesli / cornflakes / all bran flakes / weetbix hi-fibre bran / hot porridge oats (to order) natural or flavoured fruit yoghurt / seasonal fruit platters poached fruit / selection of cold meats home baked quiche of the day / a selection of mustard cheese platter / smoked salmon with capers & cream cheese croissants / muffins

  SOMETHING HOT

  choice of eggs: fried / poached / scrambled / boiled grilled streaky or back bacon / pork sausage / cocktail lamb sausage grilled brown mushroom / sautéed new potatoes / fried bread grilled tomato / baked beans omelettes with any combination of the following: cheese / tomato / mushroom / potato / onion / bacon / ham / fresh herbs buttered flapjacks with crispy bacon / maple syrup / berry compote and chantilly cream eggs benedict a poached egg served on an English muffin with ham, topped with a hollandaise sauce asparagus eggs benedict a poached egg served on a toasted rye bruschetta with fresh asparagus, smoked salmon trout and topped with a hollandaise sauce french toast served with crispy bacon bits, preserved figs, toasted almonds and maple syrup

  TO DRINK

  freshly squeezed fruit juices and smoothies please ask your waitron for the smoothie of the day hot beverages fresh filter coffee / selection of tea / milo / hot chocolate

   

• LUNCH MENU

  STARTERS

  soup of the day salads salad of the day garden salad fresh garden salad with danish feta, onion cucumber, tomatoes and bean sprouts side & main smoked duck salad with fresh garden herbs and lettuce, figs, toasted hazelnuts and a balsamic dressing

  MAINS

  Cybele Club Sandwich toasted bread layered with chicken mayonnaise, bacon, egg and served with pommes frites assorted sandwiches served on Cybele whole-wheat bread choice of the following: roast beef, onion marmalade and brie brie and onion marmalade tuna, spring onion and mayonnaise cajun chicken and mayonnaise egg, mayonnaise and watercress gammon, mustard and emmenthaler emmenthaler, tomato and rocket sun-dried tomato, basil and mozzarella pasta of the day gourmet beef burger homemade sesame seed bun with caramelized onions, crispy bacon and cheese, served with pommes frites curry of the day served with atchar, poppadums, basmati rice and peach chutney quiche of the day* served with a garden green salad plate of pommes frites *subject to availability

  DESSERTS

  homemade ice-cream dessert of the day cheese board *subject to availability

   

• DINNER MENU

  STARTERS

  beef and beetroot carpaccio with grilled zucchini, roasted garlic, shaved parmesan and balsamic dressing wild mushroom tart with rocket and a hollandaise sauce Asian style chicken and vegetable broth with chicken tempura and egg fried rice twice baked cheese soufflé with a dijon and thyme beurre blanc trout salad smoked peppered trout with watercress, horseradish, citrus segments and melba toast

  MAINS

  pan-seared kingklip fillet on crushed new potatoes, fennel slaw and with a lemongrass and tomato dressing braised lamb shank on herb mash with roasted baby vegetables and pearl onions confit duck leg with a vegetable and egg noodle salad grilled beef fillet on creamed spinach, potato rosti and a red wine sauce herb crusted pork fillet served on saffron mash, glazed baby carrots and with a bacon and sherry vinaigrette risotto asparagus and wild mushroom risotto risotto as above with a grilled chicken breast

  DESSERTS

  dessert of the day homemade ice-cream a selection of two types fruit platter a selection of seasonal fruit cheese board with raisin toast, crackers and preserves coffee & friandises

   

• MENU GOURMAND

  MENU GOURMAND

  chicken and egg noodle soup Overgaauw Sylvaner 2008 smoked trout, fennel, potato and horseradish salad Terra de Capo Pinot Grigio 2010 leek, mushroom and lemon risotto La Motte Chardonnay 2009 potato crusted beef fillet on parsnip puree with a red onion vinaigrette Rainbow's End Cabernet Sauvignon 2008 klein river havarti cheese with preserves and raisin toast Cederberg Bukettraube 2011 assiette gourmand chocolate and toffee fondant, spiced poached pear, bar one milkshake and espresso crème brulee Rietvallei Muscadel 2010 coffee and friandises * please note that these dishes are not sold individually

  VEGETARIAN MENU GOURMAND

  smoked tomato and basil tom yum soup Overgaauw Sylvaner 2008 chickpea, danish feta and fennel salad De Grendel Pinot Gris 2011 leek, mushroom and lemon risotto La Vierge Jazebel Chardonnay 2010 tempura vegetables with a rocket salad and sweet chilli dressing Rainbow's End Cabernet Franc 2008 klein river havarti cheese with preserves and raisin toast Cederberg Bukettraube 2011 assiette gourmand chocolate and toffee fondant, mint and white chocolate terrine, strawberry cheesecake and espresso crème brulee Rietvallei Muscadel 2010 coffee and friandises *  please note that these dishes are not sold individually

   

An à la Carte dinner menu is presented every evening and you may choose to dine between 6:30pm and 8:30. Pre-dinner snacks are served from 6:30pm till 8:30pm in the main house.  The Dinner menu also offers diners a Menu gourmand with specially selected wine to compliment the cuisine.

Lunch is à la Carte, served either in the gardens under the trees, in the dining room or in the privacy of your room.

Our Wines

Here at Cybele we strive to satisfy your every need. in keeping with this thought we have selected only the finest that the Cape has to offer. We select small boutique wine estates that deliver quality instead of quantity, producing only the finest wines. We offer wines for everyone’s taste from the crisp Hermanus Sauvignon blancs to the  more seriously aged Rubicon’s.

We have something for everyone. In keeping with Cybele’s green movement we have now dedicated a selection of the wine list to organic and bio-dynamic farmed wines. For the well travelled guest we also stock a small selection of international wines. Cybele is the proud winner of the prestige Diners club Diamond award for 5 years running.

Read more about our wine awards on the Accolades page.

Top Reasons to Stay at Cybele