Inn dining, a culinary tour - an eclectic experience!

Coming up with the right menu for Le Indaba was the challenge. We wanted dining at the Inn to be a culinary tour - an eclectic experience!

Our philosophy is food that is fresh, made with the best ingredients available and presented simply, enables the dish to speak for itself. From being a traditional bed and breakfast, now serving dinner, everyone expected a hamburger. But the elegant setting of Le Indaba and our backgrounds warranted more!

Samantha's extensive experience catering to some very discerning yacht-charter guests, has made the difference!

Steaks with baked potatoes topped with sour cream and chives served with Sam's peppercorn and brandy sauce started the renaissance.
Recognizing that pork, chicken and pasta are reliable standards world-wide, Sam's introduction of new dishes and new twists into the repertoire involved experimenting and finally a bit of gambling. The Indaba menu, while simple, offer some "out of the ordinary" choices to Great Tree Inn guests.

For example, there's a "Mediterannean" chicken" with herbs and lemon, a duck breast with a ginger and plum sauce served on a bed of Chinese noodles, and a pork tenderloin with a cranberry and red wine reduction.

"Na zdorov'ya!"
Beef Stroganoff with iced vodka is a culinary trip to the Russia of samovars, minarets and domes, the balalaika and troika.

"Vol au vent de volaille a u curry" compliments the chicken pot pie but it is the West Indian curry gravy that truly sets it apart.

The aromas from the chicken tikka jalfrezi curry with sambals evoke images of Eastern spice markets!

From Italy, a freshly baked meat or vegetarian Lasagna is followed by a glorious tiramisu or Zabaglione custard and strong aromatic coffee.

A line sung by Nat King Cole on one of our CD's, “chili con carne and sparkling champagne” inspired the addition of that dish to the menu.


Sam's duck breast salad served on a bed of spring mix with goat cheese and pecans topped with a warm raspberry and walnut dressing, joins her classic standards that must include her highly acclaimed home-made Caesar dressing .

And for dessert? Old favorites like apple pie 'a la mode' or Louis' exotic "Out of Africa - koeksisters" with Amarula liqueur add that finishing touch.