Rebuilding Ivory Lodge: The Culinary and Wine Experience

The rebuild of Lion Sands Ivory Lodge has offered the chance to reimagine more than just bricks and mortar. It has created space to reflect on the heart of the guest experience: what it means to feel cared for, to feel at home and to truly connect. In Episode 3 of the Rebuilding Ivory Lodge series, Robert More is joined by Group Executive Chef Amori Burger to talk about the role of food, drink and hospitality in shaping this connection.

For both Robert and Amori, the culinary experience is far more than what is served on the plate. It is about memory. From the warm simplicity of breakfast to the joy of sharing a bottle of wine, each interaction is an opportunity to create moments that linger well beyond the stay. Here, food becomes a kind of language, one that expresses the values and personality of the lodge.

Spaces That Invite Choice

With this in mind, several new spaces have been introduced. A deli and pickling room bring a sense of theatre and seasonality, showcasing ingredients at their best and offering a curated glimpse behind the scenes. Seasonal produce will be preserved in-house with marmalades made in winter and olives and jams made at their peak. These will then be stored alongside cured meats and large rounds of cheese. You can browse the deli, sampling as you go or request a tailored platter, turning a simple snack into a personal experience.

Similarly, the wine room has been designed as an open, welcoming space where you can explore a handpicked selection of South African wines, including a collection of difficult-to-obtain vintages that Amori has been cellaring for years. You can explore the selection either at your own pace or with the guiding hand of a sommelier.

Your Meal, Your Setting

What ties it all together is a spirit of ease and intention. Dining at Ivory Lodge is not confined to a single space or style. Inside, you can enjoy dinner in the main dining room, which opens out to river views on one side, while the kitchen can be seen through the glass walls of the deli on the other. Outside, new tiered decks provide quiet nooks for private dinners beneath the stars. In-room dining is just as refined, with dedicated tables in each suite set with the same care and presentation as the main lodge. This allows you to enjoy a more private, relaxed meal without any compromising the experience.

The boma, always a signature of the safari experience, has also been reimagined. Positioned on the banks of the Sabie River, the new boma is dedicated entirely to open-fire cooking. Tableside service ensures that the rhythm of the evening remains uninterrupted as dishes are served as they are prepared, allowing you to stay fully present and immersed in the atmosphere.

Inclusive by Design

For guests with specific dietary needs, the lodge continues its long-standing commitment to inclusive hospitality. The kosher kitchen is fully equipped and certified, with options for guests to bring their own chefs or work with the lodge’s trained team. The same applies to other dietary requests, which are met with thoughtfulness and flexibility.

The food and beverage experience at Ivory Lodge reflects the lodge’s commitment to making the guest experience central to everything. This is not about luxury for luxury’s sake. It is about giving you the freedom to enjoy your stay in a way that feels meaningful and personal. Whether that’s creating your own smorgasbord, dining beside the fire or sharing breakfast on your private deck. It is these quiet, deliberate choices that bring the experience to life and make it unforgettable.

For a more detailed look at the experience, watch Episode 3 below or on YouTube, and subscribe to follow the design journey as we prepare for Ivory Lodge’s reopening on the 22nd of September.