Welcome to Kuzuri Restaurant and Venue


Visitors are offered an extraordinary local experience where they can enjoy, breakfast, lunch or tea time surrounded by the natural beauty of the Lowveld bush at Kuzuri Restaurant.


Kuzuri Restaurant transforms into exclusive private space for special functions, from a secluded corner during the day to the entire space under the African stars at night.


Our menu uses locally sourced, fresh ingredients for an inspiring variety of breakfast, lunch or tea time dishes as well as special menu requests for functions.

Our Menu

Toasted Sandwiches : Choice of fillings R45 - 58

Cheese and tomato R45
Ham, cheese and tomato R56
Chicken mayonnaise R56
Mushroom and ementale R58

The Whole Nine Yards R79

Two eggs, three smoked bacon strips, pork sausage, grilled tomato, baby spinach, mushrooms and two hash browns. Served with warm toast on the side.

Kuzuri Light R45

Two eggs, three smoked bacon strips, grilled tomato and two hash browns. Served with warm toast on the side.

Savoury Mince on Toast R68

Kuzuri’s legendary savoury mince served on crisp ciabatta and finished off with two farm fresh fried eggs.

Breakfast Quesadilla’s R68

Bacon, onion, red pepper, eggs and mild cheddar cheese all loaded between two tortillas and lightly toasted on the griddle.
Served with sour cream, salsa and guacamole.

Breakfast in a Pan R68 - 72

Your own little breakfast pan served directly on the table with warm toast on the side.
– Two eggs poached in a bed of spinach, corn, chorizo and jalapeno’s.      R72
– Two eggs poached in a bed of creamy mushroom and parmesan.            R68

French Toast R65

Perfectly golden french toast dusted in cinnamon sugar served with golden syrup and a dollop of vanilla infused cream.

Beef and Apricot Burger R89

150g ground beef, cumin and apricot pattie.  Kuzuri makes all of its burger patties in house. Placed on an open burger bun garnished with lettuce, tomato and battered onion rings. Served with chips.

Chicken Burger R85

Chicken fillet and a smoked honey and mustard mayo. Kuzuri makes all of its burger patties in house. Placed on an open burger bun garnished with lettuce, tomato and battered onion rings. Served with chips.

Butternut Ravioli R75

Spinach and feta ravioli cooked to perfection and smothered ina velvety butternut and sage sauce. Served with a side salad.

Parma Ham and Asparagus Tagliatelle R88

Tagliatelle, ham and aldente asparagus spears in a rich white wine and cream based sauce.

Basil and Parmesan Tagliatelle R78

Tagliatelle tossed lightly in our homemade basil pesto and parmesan shavings. Garnished with toasted pinenuts and
peppery rocket leaves.

Black Mushroom Fillet – Seasonal (Vegetarian) R72

Baked in the oven with garlic and herb butter served with your choice of side salad or vegetables.

Stuffed Baby Butternut (Vegetarian) R68

Whole baby butternut stuffed with feta, red onions, garlic, parsley, sage, rosemary and thyme served with your choice of side salad or vegetables.

Coconut Kingklip R190

Pan fried Kingklip cooked in coconut milk, ginger and coriander with a hint of chilli. Served with basmati rice and stir fried vegetables.

Cheese platter (serves 2) R170

A selection of hard and soft white cheeses, seasonal fruits, roasted red pepper relish, walnut syrup, preserves and fresh basil served with savoury crackers and home-made health bread.

Ploughman’s platter (serves 2) R190

A selection of hard and soft white cheeses, cold meats, seasonal fruits, roasted red pepper relish, basil pesto and preserves. Served with savoury crackers and home-made health bread.

Med platter (serves 2) R220

Falafel, koftas, chicken goujons, spinach and onion baked samosas, crumbed haloumi sticks, hummus, baba ganoush, veggie sticks and bruschetta.

Chicken Salad R88

Grilled chicken strips with papaya, avocado, cherry tomatoes, cucumber and croutons on a bed of salad greens. Served with a creamy lime, honey and poppy seed dressing.

Butternut and Goats Cheese Salad R78

Roasted butternut dusted in dukkha, locally made goats cheese and couscous all tossed together with popped pumpkin seeds, fresh herbs and salad greens.

Beetroot, Orange and Feta Salad with Walnuts R82

Roasted beetroot, red onion, orange, feta and toasted walnuts on a bed of fresh spinach leaves. Dressed with a honey
sweetened balsamic and dijon mustard dressing.

Asian Beef Salad R95

Juicy sirloin strips, cherry tomatoes and cucumber with all the classic ingredients. Chilli, garlic, cilantro, limes and lemon grass on a bed of crisp oriental lettuce, garnished with sweet red onion and a chilli flower.

Chicken Livers R58

Pan fried chicken livers in a spicy cream and tomato based sauce with warm ciabatta slices. So good they have earned
their spot on our menu for the third time running!

Crumbed Halloumi R68

Lightly crumbed and served with avocado, rocket and home-made chilli and garlic dipping sauce.

Vegetable Tower R65

A tower of seasonal vegetables served with spiced cream cheese, basil pesto and dusted with parmesan and biltong shavings.

Toasted Baby Camembert R75

125g camembert roasted in the oven until it’s soft and gooey on the inside. Accompanied with a spicy warm fruit compote, peppery nasturtium leaves and ancient grain crackers.

Poached Pear and Gorgonzola R76

Pear, blue cheese and toasted nuts is a combination made in heaven! Our red wine and cinnamon poached pears work beautifully served with watercress and baby spinach leaves and our creamy blue cheese dressing.

Beef Fillet and Apricot Kebabs R79

Two beef, dried apricot and roasted red pepper kebabs served on a bed of rocket.

Halloumi Wrap R79

Lightly crumbed halloumi, avocado and julienned vegetables with a homemade chilli and garlic syrup. Served with chips and side salad.

Chicken Wrap R79

Lightly Crumbed chicken strips with apple, pear, toasted walnuts in a zesty lime home-made mayo and shredded red
cabbage. Served with chips and side salad.

Beef Wrap R82

Tender beef strips, water crest, mascarpone and homemade cherry tomato and thyme chutney. Served with chips and side salad.

The Boss

Sandra Simpson - Director

Sandra studied at Silwood Kitchen in Cape Town in 2001 and has been around the world working in the hospitality industry and as a chef in many varied establishments, where she has gained invaluable experience. Sandra became the new owner of Kuzuri in June 2016 and has already put her personal stamp on this renowned restaurant with many innovative projects happening in the near future.


Cheryl Bingham - FOH & Events Coordinator, Rob Nzima - General Manager,

Cheryl joined the team in September 2016. She has been in the hospitality industry for the past 26 years managing front and back of house operations. Her passion for people and service lead her to pursue her career in events management.

Rob has been on the Kuzuri management team since 2009 and worked his way up to general manager. He started his journey in the hospitality industry in 1996 and has extensive knowledge and experience in food and beverage management.

Kitchen Crew

Happy Ndimande, Mavis Thomo, Nelisiwe Ubisi and Mane Miguel

The force behind all the hearty cooked food that is delivered to the tables. Mavis and Nelisiwe have been with Kuzuri since 2009.  Mane joined the team in 2015 and Happy in 2016. The team has many years of experience working with different styles of cooking.


Victoria Mashabane

Victoria joined Kuzuri in June 2016 and has worked her way up to head waitron showing good leadership to her fellow workers. She started her career in hospitality industry in 1995.


Nontabeko Amanda Masuku

Amanda joined the Kuzuri team in March 2016. She has kitchen experience as well as front of house. Amanda started her career in the industry in 2010.


Roy Guta

Our proud barman and waiter has worked for Kuzuri part time since 2012 and joined the team full time in  September2016. Roy has 9yrs experience in the service industry.


Hawick Miguel

Hawick our up and coming star waitron and barman. He joined the Kuzuri team in 2016.