Perched dramatically on the historic Selati Bridge above the Sabie River, Kruger Shalati has always been about perspective – about seeing the wilderness differently. In the kitchen, that philosophy continues under the careful guidance of Head Chef Vusi Mbatha.
For Chef Vusi, dining here is not separate from the safari experience – it is an extension of it. “I want the dining experience to be an extension of the safari,” he explains. The thrill of a morning game drive, the golden wash of bushveld light, the sense of anticipation – all of it should carry through to the table. A meal, he believes, should hold that same sense of discovery.
His inspiration is simple and deeply rooted: Mother Nature. Overlooking the vast plains of the Kruger National Park, his menus are shaped by what the region offers. “It’s about being true to where you are,” he says. “Serving what is available to the region. Asking the question – how do we be unique?”
The answer lies in what he calls a “Kruger to fork” philosophy. Almost everything is sourced within a 30-kilometre radius. There is an on-site garden, and close relationships with local suppliers who understand the kitchen’s vision. Indigenous ingredients such as imifino (wild spinach), morogo, amasi and even rare Mongongo nuts find their way onto the menu. Some, like the Mongongo nuts, come at a price – rare, labour-intensive and time-consuming to prepare — but worth it for authenticity.
“I grew up eating amasi,” Vusi reflects. “So now the question is, how do we balance it? It could be too sour, too earthy – but if we love it and cook it with respect, others will love it too.”
Finding that balance is key. Many Shalati guests have travelled the world and tasted everything. What they encounter here is different – proudly South African, deeply local, yet refined for the global stage. Presentation matters. “We eat with our eyes first,” he says, and the plating is exquisite – colours echoing the bushveld beyond the bridge.
Behind the scenes, it takes a team. Vusi leads a kitchen of 36 staff, with between 12 and 15 on shift at any given time. After years cooking in Johannesburg, he now calls the bush home. “Every day there’s a surprise, every day there’s a challenge,” he says. “But the team is strong.”
At the heart of the garden stands Mr Philemon, whose passion is as palpable as the scent of fresh rocket and spring onions. Taught by his grandmother and later mentored by Phineas Makubela, he has spent over 15 years cultivating soil and knowledge. Compost is made from kitchen greens; wooden boxes were built by maintenance at his request. Spinach, tomatoes, cabbage, beetroot – all flourish under his care.
He works closely with Chef Vusi, guiding the team on how to harvest correctly. “Don’t pick from the top,” he insists. “Pick from the side so it can keep growing.” It’s a small lesson in sustainability – one that ensures the garden, like the philosophy behind it, continues to thrive.
Dining alongside above the Sabie River, with elephants moving along its banks, one understands completely: here, flavour, landscape and community are inseparable – and every plate tells a story of place.
