Koro Lodge ('Koro' means large open vistas in San language) is an easy two kilometres meander from the main lodge. An open plan living space on ground level has infinite variety of indoor and outdoor eating areas where you are bathed by gentle breezes. The wide veranda overlooks the splash pool and breathtaking vistas onto the reserve.

Bushmans Kloof is the perfect haven to restore, enrich, indulge and be pampered.  270 km from Cape Town, this is an area that is not only spectacular, but is malaria and predator free. A glorious 18 000 acre wilderness retreat, surrounded by ancient sandstone rock formations, wind sculptured over the years. World renowned for its 130 ancient rock art sites, indigenous wildlife, birds and plant species. Specialised spa treatments, spacious accommodation and delicious cuisine. 

There is a visual orchestra of breathtaking beauty at Bushmans Kloof, and this year promises the early onset of an extraordinary wild flower season, following the abundant winter rains. Here in the heart of the Cape Floral Kingdom, experience a myriad of wild flowers that stretch as far as the eye can see.

Natural vibrant earth colours, handcrafted ceramics and fabrics all sourced in South Africa are used throughout the new Koro Lodge. Bedrooms are comforting, warm havens in winter and cool air conditioned in summer. Koro Lodge has two luxury bedrooms with en suite bathrooms leading to their own terraces, one with a private outdoor shower, as well as a loft room with single beds for up to four children sharing. 

Koro Lodge has a private chef who can indulge your every wish and each day you start with a lavish breakfast or something as simple as fresh fruit, croissants and hand crafted breads freshly made each morning.

On the breakfast menu:
Muesli with Cape Fruit Yoghurt, Kiwi, Pineapple & Papino 
Sautéed Field Mushroom Bruchetta & Emmenther
Corn Fritters with Grilled Tomato & Bacon with Basil Sauce
Smoked Salmon Scrambled Eggs
Boiled Egg Platter served with Tomato Mozzarella
& Parma Ham, Homemade Chutney & Health Bread

There are breathtaking areas to dine. The main lodge, which includes the spacious dining room or the delightful terrace of the Homestead, the Manor House bar and deck with its romantic riverside setting under the colossal fig tree (Ficus natalensis). The informal River Boma provides a most perfect setting for sundowners or nightcaps in the moonlight, all you will hear are the night sounds of Africa.

Have brunch at Makana (which means ‘to feast’ in San language), with its sweeping views across the dam and river. Enjoy a traditional South African braai (barbeque) in the spectacular outdoor setting of Embers, overlooking Khabo dam, or indulge in a romantic dinner for two at Kadoro (which means 'tinderbox of stories' in San language), a charming stone shepherd’s cottage set in the shade of an ancient blue gum in the midst of the reserve, where meals are all prepared on open fires and dining is by candlelight. 

Piping hot in winter and chilled in summer, the pea soup is a delectable starter at Kadoro. After dinner, enjoy a night drive under a blanket of stars, and then back to Koro and your cosy suite.

The cuisine at Bushmans Kloof is all about an harmonious blend of tastes, colour and texture, integrating ingredients and flavours of the region. Touches of Buchu and rooibos tea as well as a wide variety of fresh fruits, herbs and greens. Salad leaves are picked freshly from the walled herb garden just before dinner.

CHILLED MINTED PEA SOUP

1 small onion, sliced
30 ml butter
375 ml chicken stock
375 ml peas
15 ml chopped mint
250 ml cream
125 ml milk
(Serves 4)

Sauté onions in butter until soft. Add chicken stock and bring to the boil. Add peas and cook until soft. Place in a blender and purée until smooth. Add mint and cream. Refrigerate to chill, can also be served hot.

COCONUT AND LEMONGRASS PANNACOTTA WITH CARAMELIZED CHILLI AND PINEAPPLE 

Coconut and lemongrass Pannacotta: 
500 ml cream
150 g sugar
100 g coconut flaked
4 stalks lemongrass
4 leaves gelatine
500 ml buttermilk

Caramelized chilli and pineapple:
1 pineapple
juice of 1 orange
2 chillies, deseeded and finely sliced
100 g sugar

For the coconut and lemongrass pannacotta, soak the gelatin leaves in cold water until soft. Bring cream sugar, coconut and sliced lemongrass to a simmer. Remove from heat and strain. Add gelatin leaves. Stir to dissolve. Leave to cool until it starts to thicken slightly. Mix in buttermilk. Fill ramekins and allow to set in the fridge. 

For the caramelized chilli and pineapple, caramelize sugar over a low heat. Peel and thinly slice pineapple. Deglaze the pan with orange juice. Pour caramelized sauce over pineapple and chilli. Serve well chilled.