The main public space is vast with a high vaulted thatched roof. Hence it has been broken up into several seating areas that not only differ from each other but provide privacy should guests wish to sit and relax rather than engage.
The adage “You only get one chance to make a first impression“could be epitomized by this view! It took my breath away and rendered me almost speechless. And if you ask those who know me they will tell you that I am NOT speechless often!
The public space as seen from the bar.
Another angle.
I kept promising myself that I would sample one…or two… of these biscuits, but I never got the opportunity.
I arrived for dinner earlier than expected, so I took the time to wander around and look at aspects of the lodge that had escaped my attention.
This seating area is outside the main lounge and close to the public swimming pool.
One of the areas of any lodge that is ALWAYS well utilised is the bar.
And here it was no exception. Both staff and the owners were scurrying back and forth offering pre-dinner drinks and planning what wine to have with the upcoming meal.
Is it still white with fish and red with meat? Or can you break those rules and drink what suits your palate, not what societal norms dictate?
And a rant moment…
When you find THIS on the label of a wine bottle…
Please note that the wine’s name and the label description are for illustrative purposes only.
Swartberg Cabernet Sauvignon
“A rich and full-bodied red wine with notes of blackcurrant, ripe cherry, and a hint of vanilla. Soft tannins and a long, smooth finish make this wine a perfect companion to hearty dishes or enjoyed on its own. Sourced from the sun-soaked vineyards of the Franshoek Valley, this Cabernet embodies the elegance of its terroir with every sip“.
Unless you are a wine connoisseur, all you need to know is that it is wet and contains x% alcohol! End of story
FYI: For those who do not know what “terroir” means, it is a French word used to describe the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.
I should imagine that in the depths of winter, with a fire roaring on the grate, this would be the ideal place to spend time reading a book or just relaxing and watching the flames.
The latter can be most hypnotic and sleep-inducing, but I am certain that the staff will wake you if a meal awaits.
An outside bar area, that does not look too dissimilar to one found at an island resort.
There were also TVs here, which are no doubt used to broadcast important sporting events.
Recently light fitting seems to have attracted my camera lens. So much of it is decorative, but here it served a purpose and although not overly bright, the room was lit perfectly.
The lodge, as seen from the reception area pathway.
As the sun started to go down the lights came on and the various spaces in and around the main lodge building took on a glow that changed the ambience completely.
The flow of the timeline of this post takes a break here.
Yes, we ate after dark, however, it was prepared in the late afternoon when there was still light.
Being the only guest, I was offered the opportunity to join the owners and some of their friends for dinner. I was most grateful as I detest eating alone. So much so that I have been known to approach strangers in hotel dining rooms to ask if I could join them for dinner.
Breakfast I can do alone as I usually utilize the time to plan my activities for the day, but dinner is a different story…well for me anyway.
I have to say that I no longer look to strangers for company during a meal as many of the properties I visit use long table seating where all the guests are seated together.
And in 2024, approaching a stranger to randomly join them for a meal might be frowned upon!
This was dinner… a perfectly cooked rump steak with chips and vegetables. Although rooms are booked on a bed and breakfast basis, a limited, yet comprehensive menu is available from the restaurant.
A surprise for dessert…Swiss roll with ice cream and not the Malva pudding that I have come to ‘almost’ expect when staying at a lodge.
Did you know?
The origins of the name “Swiss roll” are unclear but there is consensus that it is not of Swiss origin but to have originated elsewhere in Central Europe, possibly Austria or Slovenia.
It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge.
In a brightly lit corner, I discovered this female Red-winged Starling waiting for the sprinkler to start. (thanks to Doug Newman for the correct ID)
I will skip over my return to my room and the fact that I was lulled to sleep by the sounds of predators on a nearby property…
Fade to black…
Good morning…
Time for breakfast…
The dining area is in fresh modern colours and almost Scandinavian-style furniture.
Fruit to begin the morning meal. There was also muesli and yoghurt on offer.
I am very specific about the contents of my omelette if I order one.
My go-to is cheese, tomato and onion…sometimes with bacon in the mix or on the side.
More often than not it will arrive with mushrooms added because the wait staff has not conveyed the order to the kitchen correctly or because there was miscommunication on my part.
In this instance, it arrived as ordered and was a great way to begin the day.
I raise my glass to thank the owners and the staff for making my stay enjoyable.
This recently refurbished lodge was only opened by its new owners in February 2024 and what they have achieved in just a few months is amazing.
Click on the logo above to learn more about what the lodge offers.
Travel is the proud winner of this prestigious award from the digital British lifestyle magazine Luxlife. The award is in the category Best Travel & Experiences Blog 2024 – South Africa.
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“Hard work never killed anybody, but why take a chance?”
Edgar Bergen
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