You eat at Silver Orange Bistro on a citrus orchard in Hartbeespoort, where the menu blends European techniques with African ingredients. The kitchen changes dishes seasonally, working with what is fresh — expect Norwegian salmon, kudu carpaccio, and ostrich fillet alongside Belgian chocolate desserts. The dining room is in a thatched building that was once a family home.

Starters might include smoked snoek pâté with pear chutney or snails in white wine and garlic sauce. Mains range from grilled beef fillet with peppercorn sauce to Mauritian seabass with lemon cream. The signature dessert is Belgian chocolate with candied nuts and a pastry shard.

The orchard setting means citrus trees grow close to the tables. The restaurant has been here since 2004, serving lunch and dinner with a focus on seasonal produce. Dishes take about thirty minutes to prepare after ordering.