Food, glorious Food!

Mondays thru’ Thursdays – dinner at our place!

Rivonia Bed & Breakfast now offers a new ả la Carte menu.
You our guests, your friends & your family are in for a treat! (Yes, you may invite your friends & family to join you for breakfast or dinner!  The prices are very affordable. Just check availability with the Front Desk).

Quinton, our F&B manager, and Trust, our Chef, have come up with some delectable dishes to tickle your taste buds.  Just reading our new menu makes one’s mouth water.

Our EVENING MEALS offer a culinary tour to exotic destinations with:

  • Calamares al la Romana,
  • Spicy Moroccan Chickpea Salad,
  • Fillet Mignon and
  • the ultra-delicious Norwegian pan-seared Salmon.

If you prefer home-grown dishes you can relish

  • Rivonia’s Best Burger or
  • Lamb Chops sizzled in Lavender Butter

My personal favourites are

  • the crispy Spinach & Feta Chicken Roulade
  • and the Bar-One Mousse Cake, served with whipped cream and Chocolate Sauce.

Rivonia B&B has a history of good food. We still follow an aunt’s advice given to us in 1995: Give your guests LOTS OF GOOD, TASTY FOOD.

Our breakfasts are legendary and our dinners have become a hot favourite too.


  • because our guests can enjoy meals on the property without having to drive at night or sit on their own in a restaurant.
  • because, after a long flight or a tiring day at work, a meal at Rivonia B&B is a relaxing experience with one’s room just meters away.


Enjoy dinners by candlelight round the pool or breakfast by the poolside.

You can’t beat the ambiance we’ve created for you – lush, rambling gardens, prolific bird life, a sparking pool and delicious, delectable food. Don’t miss the experience!

We have asked Quinton to share one of his special recipes. For summer he recommends his favourite the:

Strawberry and Spinach Leaf Salad

Prep Time: 10 Minutes


Serves: 4

  • 200g bacon, diced
  • ¼ cup roughly chopped pecan nuts or walnuts
  • 2 cups baby spinach, rinsed
  • 2 cups fresh strawberries, roughly sliced at different angles (rustic)
  • 1 ripe avocado, roughly cut into cubes
  • 100g feta Cheese (roughly crumbled)

For the Honey-Balsamic Dressing

  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • Shake together in an old jam jar until the mixture emulsifies and looks ‘creamy’.
  • Season with salt to your liking.

What to do

  1. Heat a large pan over medium-high heat and fry the bacon until crispy and golden. Remove and set aside on kitchen paper to drain.
  2. In a small dry frying pan on the stovetop, toast the nuts over medium-high heat until just lightly golden, stirring from time to time. Remove and set aside to cool.
  3. Scatter your spinach leaves over a platter, add the strawberries, diced avocado, and cheese; sprinkle over the nuts and dress just before serving.

Note: For a speedier salad dressing, drizzle simply with olive oil and a squeeze of lemon juice or balsamic vinegar