Flavours of the hills, plated with care
Our kitchen begins in the gardens below and ends at the lake beyond. Seasonal, considered, and quietly Rwandan.
A kitchen rooted in its place
Ninety percent of what reaches your table is grown, raised or caught within a few kilometres of it. Our chefs cook by the season and the harvest, building menus that change with the gardens and the weather on the hill.
Five venues, one philosophy
The Citrus Room
A seasonal tasting menu built from the estate gardens and the valley's farms, paired with an East-African cellar.
The Vista Terrace
Estate cocktails, small plates and the valley's finest golden hour, served on the open-air terrace.
Poolside Cabana
Light, bright plates and fresh pressed juices served at the water's edge beneath the dolphin fountains.
The seasonal tasting menu
A glimpse of this month's table at The Citrus Room. Menus evolve with each harvest.
To Begin
Charred lake tilapia
lemongrass, green chilli, lime
Garden heirloom tomatoes
estate honey, basil, sea salt
The Main
Slow-roast highland lamb
rosemary jus, burnt onion
Forest mushroom risotto
aged parmesan, truffle oil
To Finish
Lemon Hills tart
estate citrus, torched meringue
Dark chocolate & coffee
Rwandan single-origin