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Duane Lewis, Executive Chef of Grootbos Nature Reserve, has developed his fine culinary excellence through his extensive travels. He has built up an enormous library of dishes, flavors and ingredients which he blends masterfully at Red Indigo and The Garden based at Grootbos' Forest & Garden Lodge. Duane's maxim is simple: use only the freshest and locally grown produce and you will end up with an unbeatable recipe!
Only fresh fish directly from the local harbour in Gansbaai or Hermanus, beef from the Overberg region, free range eggs gathered from Grootbos' resident chickens and produce freshly grown on site by the team of Green Futures Horticultural & Life Skills College meet the requirements for his kitchen. He takes the same motto into his employment of staff: he would rather search for passion in people than a glossy qualification and this passion comes through in every dish that leaves his kitchen.
Through the contemporary design of Red Indigo and The Garden you will be left with the feeling of being in the presence of great style without it coming across as exaggerated or uncomfortable. Massive windows offer you breathtaking views of Walker Bay and the surrounding fynbos reserve and the décor lend themselves to an unrushed dining experience in the hands of a truly superb service team. The combination of hospitality and culinary delights is almost overwhelming to the senses: each dish with a personality of colors, divine flavor and delicate aroma, complimented by a fine selection of local wines from our own cellar will treat you to a true fusion of African flavor and European cuisine!