Food diary: Rovos Rail

Rovos Rail, the epitome of luxury train travel in Africa, not only offers passengers a journey through breathtaking landscapes but also a culinary experience to savour. 

Onboard the meticulously restored vintage carriages, passengers embark on a gastronomic adventure that combines the charm of a bygone era with the flavours of modern South Africa. From elegant afternoon teas served in the lounge car to sumptuous multi-course dinners prepared by talented chefs, dining on Rovos Rail is a feast for the senses. 

Join us as we explore the delectable world of cuisine that awaits on the 4-night Pretoria to Victoria Falls route: 

Read first: Staff stories: An African adventure with Wendy Wu Tours and Rovos Rail

1st course: Cape Malay bobotie samosa with an apricot chutney

1st course (V): Lentil and butternut samosa with apricot chutney

2nd course: Rack of lamb with cauliflower purée, carrots, onion petals and a chimichurri dressing

2nd course (V): Tandoori sweet potato with baby carrots, onion petals and baby beets

3rd course: Kilimanjaro cheese with apricot and thyme jelly served with toasted grain bread 

4th course: Pot de crème with berries, pistachios and mascarpone 

1st course (V): Pulled king oyster mushroom with cucumber and pomegranate 

2nd course: Chorizo and butternut linguine with feta cheese

2nd course (V): Artichoke, feta and cashew nut strudel

3rd course: Creamy Camembert with a black cherry and Amaretto compote and cocoa Melba

4th course: Almond chocolate trifle 

1st course: Salmon gravadlax with caper berries and mustard and horseradish cream

1st course (V): Millefeuille of tomato and avocado mousse

2nd course: Springbok loin on wilted spinach, baby corn and a polenta cake with a plum jus

2nd course (V): Wild mushroom risotto with Parmesan shavings and truffle oil

3rd course: Amabutho cheese served with water biscuits, clementine preserve and fresh fruit 

4th course: Duo of Champagne sorbet 

1st course: Leek and ricotta tartlet with Black Forest ham and a honey mustard vinaigrette 

1st course (V): Leek and ricotta tartlet with grilled zucchini ribbons and honey mustard

2nd course: Grilled salmon fillet with asparagus, peas and lemon and dill cream on fried brown rice and lentils

2nd course (V): Avocado and citrus salad with sesame seeds and fresh coriander

3rd course: Karoo Crumble with almond Melba 

4th course: Amarula parfait with mango coupons and almond flakes 

1st course: Smoked kudu carpaccio with pine nuts and Parmesan

1st course (V): Courgette carpaccio with pine nuts and goat’s cheese 

2nd course: Chicken breast stuffed with sundried tomatoes and feta on vegetable couscous

2nd course (V): Aubergine parmigiana with a garden salad

3rd course: Semi-hard mature Williston with rosemary shortbread and a pear and Pinotage preserve

4th course: Pineapple pudding with a toasted coconut mascarpone

1st course (V): Chilled cucumber and melon soup with coconut 

2nd course: Aromatic prawns in coconut cream served with basmati rice

2nd course (V): Courgette kofta in coconut cream sauce with basmati rice 

3rd course: Goat’s cheese in sesame seeds with truffle honey and luxury Melba

4th course: Banoffee tartlet with banana and caramel cream 

1st course (V): Butternut ravioli with herb butter and toasted pecan nuts

2nd course: Beef fillet with potato gratin, tender stem broccoli, glazed baby carrots and a red wine jus 

2nd course (V): Chickpea and coconut curry served with quinoa and toasted coconut shavings

3rd course: Gorgonzola-style blue cheese with gooseberry preserve and a digestive biscuit

4th course: Dark chocolate fondant with vanilla ice cream and berry coulis

All meals are served at the following times unless otherwise stated: 

Breakfast: 07:00 - 10:00

Lunch: 13:00 

Tea: 16:30

Dinner: 19:30

 _{(V) = Vegetarian}