Dining at Chief's Camp | Botswana

Sanctuary Chief's Camp prides itself on its personalised service and this includes your culinary preferences and needs. All meals are freshly prepared - in the middle of the African bush.

Executive Chef Harry Feiersinger, whose culinary education started at the hotel school Absam Hall in Austria, has a true passion for food and will be delighted to cater for your every need. You might even be lucky enough to get a taste of his favourite dish, pork fillet in a mango basil sauce followed by cheesecake for dessert.

freshly prepared

Wake up early in the morning as your tent attendant brings fresh coffee, tea or hot chocolate to your room - prepared just the way you like it. The rich aroma combined with the excitement of what sightings the African bush might offer today is enough to get anyone up and about. Before departing for your morning game viewing activity enjoy a scrumptious full English and continental breakfast. Upon your return to camp an early buffet lunch is served under the trees out on the deck of the main area. The menu includes a selection of meat and vegetarian dishes, salads and freshly baked breads - all made here in the middle of the bush. Afternoon tea is definitely a highlight for most, the selection of cakes, warm scones and quiche to name a few is something most find hard to resist. Indulge and enjoy with a delicious cup of coffee or a refreshing ice tea before setting off for your afternoon game viewing activity.

SPECIAL SUNDOWERS AND PRIVATE DINNERS

Your afternoon game drive ends with classic sundowner cocktails and canapés at a
specially selected spot. There are few things as spectacular as the sight of an African sunset, especially if you are also lucky enough to hear the call of a fish eagle, as yet another day comes to an end. Return to the camp for pre-dinner drinks around the boma area as you discuss the sightings of the day with friends and family. Celebrating a special occasion? We can arrange a romantic private dinner on your suite deck or by the pool area. Dinner might include a choice of starters such as, cream of butternut soup with mixed crushed nuts or deep fried camembert with spiced strawberry dressing followed by a choice of mains such as grilled impala with port and chocolate sauce on roast sweet potato or pan fried kingklip with shrimp sauce on braised rice. How could anyone resist passion fruit and lemon pudding for desert or maybe you would prefer a fruit or cheese platter?