Riboville guests are invited to indulge in a taste adventure, with our a la carte and set menus created by our head chef, Guy Kleynhans. Meals are typically served at the restaurant, but can also be enjoyed in the lounge, the wine cellar, on the hotel patio, or in the exclusive private dining room.
The hotel offers a lavish continental and full breakfast, complemented by a generous spread of pastries, exotic cheeses and salmon. A packed picnic breakfast for guests on the move can also be arranged in advance.
Conference delegates are catered for with an elaborate buffet lunch and for special events we offer a tailor made set menu to cater for your guests.
Dinners are typically served from the hotel’s a la carte menus, whether enjoying a modest two-course meal, or embarking on a decadent five-course culinary journey. Meals are prepared fresh every day and best enjoyed when paired with a suitable wine from our extensive beverage list.
Dining at Riboville has become a foodie adventure, with menus that are constantly changing and evolving. Creating exciting, new dishes on a weekly basis, the head chef and his five-star team of chefs are artists of cuisine, catering for every palate.
Please note that the dress code for dinner is smart.