In the tranquil countryside north of Joburg, Riboville (formally Tintswalo) at Waterfall Estate offers discerning visitors a world-class experience in a relaxing equestrian setting overlooking lush polo fields, rolling lawns and an alluring dam teaming with birdlife.
Head Chef Guy Kleynhans tells us a bit about himself and what makes the food at the restaurant a memorable experience: ‘I grew up in Joburg, as a typical Jozi boy. I followed an apprenticeship and received an International Diploma in Culinary Arts working in hotels. I wanted to enrich my career and I branched out into different sectors of my profession: retail, corporate and hospitality. Since I can remember I knew I wanted to cook; making my mother’s life a misery by always wanting to have my own mixing bowl and a wooden spoon to mix some sort of concoction, leaving the kitchen a mess.’
It isn’t easy for him to admit what his favourite dish on the menu is, ‘I love them all,’ he says, ‘however, I’m developing a big interest in vegan and vegetarian dishes as it’s a challenge, but it’s also a new movement that’s growing globally for valid health reasons. Fresh food that is organic and true to its natural integrity inspires me.
‘Food is personal, it’s interesting to learn about different palates. In light of this I’m in the process of starting my own culinary Instagram account: @chefworksguy.’ The chef expands, ‘Cooking is art and can be scientific, anyone can learn to cook. I can make macaroons with my eyes closed because I was born with that gift, but it’s a skill that can also be developed.’
The Riboville restaurant hosts a Jazz Lunch on the first Sunday of the month, which has been a hit. The Harvest Table is more than a typical buffet. It’s inspired by using fresh seasonal ingredients and gives the team in the kitchen the opportunity to explode in creativity towards an abundant feast of delicacies.
Each dish is expertly crafted with flair, with menus that are constantly changing and evolving. The Head Chef and his five-star team are artists catering for a variety of palates; served at the restaurant, or they can be enjoyed in the lounge, the wine cellar, on the hotel patio or in the exclusive private dining room. Sixteen spacious suites make up the five-star boutique hotel. Riboville is owned and operated by the successful entrepreneur and restauranteur, George Sinovich, of Codfather fame. The new name, Riboville, epitomises the ability to turn dreams into reality.
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