We have taken the old steel barn and converted it into an intimate space for our in-house restaurant which we have named PAUSE. The barn has been enclosed in glass panels with views overlooking the Kudu River Valley. Situated near Giraffe House and Kudu Chalet, the restaurant has a large fire-place in the lounge area and has been styled with a collection of art created by a variety of South African artists.
The kitchen at PAUSE aims to create meals through a fusion of flavours, aromas and impressions with strong influences from the Scandinavian, Asian and Mediterranean palates creating a bold taste fusion to tease your senses.
This is the heart of Graceland Eco Retreat, inviting you to enjoy your meals in a relaxed environment with a view of the valley.
To promote awareness and push the eco policy of our retreat, we try to comply with different aspects for greener and more sustainable living. We reduce unnecessary waste, recycle, compost and use eco-friendly products and packaging. Our produce is predominantly sourced from eco-friendly neighbouring farms and menus are developed with currently available fresh products in mind.
We also try to incorporate ingredients, spices and produce sourced on our various trips throughout South Africa and abroad with a focus on Swedish, Asian and Mediterranean flavours.
We believe that our pre-set menu concept at PAUSE will provide a higher quality and eco-friendly culinary experience. Menus are designed with our guests and their specific dietary needs in mind.
Breakfast – for in-house guests only
Served between 7h00 and 9h00.
Breakfast is a farmers table with coffee/tea, juice, cheese, bread, greens, jams, pickles, condiments and a yogurt parfait followed by a cooked dish. For guests having an early start we offer a packed breakfast.
Dinner – for in-house guests only
Served between 18h30 and 20h30.
Dinner is a 3-course meal including an appetizer, main course and dessert with menus developed around the latest fresh produce available in season and guests’ dietary needs.
As we are rather remotely located, meals have to be ordered at least 3 days prior to your visit to allow us to source all produce and plan the menus.
Packed breakfasts and lunches can be arranged for guests that are going out for the day or have a long trip to their next destination.
Table D’hôte (The Host’s Table)
Pause offers Table D’hôte based lunches as pop-up weekends on a regular basis. The lunches offer a pre-set four course menu of different food experiences designed by our chefs. Some of the elements on the tasting menu take weeks of preparation, while other ingredients are sourced on the day for the exact number of bookings received.
These lunches are advertised via our Facebook page and menus are released two weeks in advance. We suggest that you sign up for our email alerts as this will inform you of upcoming dates and menus.
We are able to accommodate most reasonable dietary requests with proper advance notice. Please advise us of any dietary restrictions at least 3 days in advance. No menu changes will be accommodated on the day.
The Table D’hôte menu is also available on request for groups consisting of 10 or more guests. These functions can be hosted on a date determined by the guest in consultation with the chefs.
Functions and catering
PAUSE caters for small functions for a minimum of 10 people and up to 40 people depending on seating arrangements. Our chef will design your menus based on seasonal and local ingredients and availability of produce.
The venue also caters for lectures, meetings and conferencing.
We are fully licensed and offer a small variety of wines and spirits. In collaboration with Zwakala Brewery we also offer a variety of their craft beers. No outside drinks are allowed.
All bookings are confirmed by full upfront payment. Drinks and extras are billed separately on the day. For cancellations or changes made within 72 hours of your booking, 50% of deposits are refundable. Any cancellation after that will be forfeited in full.
Contact and bookings
Bookings that are not secured with prepayment within 48 hours are automatically cancelled.
Unfortunately, we do not accommodate children under 16 or infants as we have a strict age restriction on the farm for in-house guests. Due to the nature of our menus we do not cater for walk in guests and bookings are only made on a pre-booked basis.