An unusual seven-course menu inspired by the historic railway route, indigenous ingredients and two contrasting dining experiences awaits guests at Kruger Shalati – The Train on the Bridge on 27 and 28 November 2026.
When acclaimed South African chef Wandile Mabaso joins Executive Chef Vusi Mbatha at Kruger Shalati later this month, guests can expect more than an exceptional meal. The two chefs have spent months researching the train’s history and developing a menu that takes diners on a journey through the places and flavours along its original route.
Their collaboration forms part of the Motsamayi Chef Collaboration Series, with two evenings offering distinctly different interpretations of fine dining in the Kruger National Park.
For Mabaso, whose career has taken him from Soweto to prestigious kitchens in Paris and beyond, cooking in the Kruger is a first.
Coming back home and actually doing it on our soil is something that’s always been special to me,” he says. “Cooking at the Kruger National Park for the very first time is a milestone.”
The seven-course menu is built around a concept the chefs call A Trip Around the Shalati. Drawing on the train’s history, they have researched its former stops, the markets along the route and the ingredients once traded there. The story of Queen Shalati, after whom the property is named, also informs the experience.
Three courses will be Mabaso’s creations, three will come from Mbatha and the Kruger Shalati kitchen, and one will be developed jointly.
Although both chefs have Zulu heritage, their approaches differ. Mabaso’s classical French training and international experience have shaped his growing interest in pan-African cuisine, particularly West African spices and flavours. Mbatha’s cooking reflects his knowledge of indigenous South African produce and the Lowveld.
Their shared respect for ingredients has made collaboration easier, says Mabaso, who believes every chef has something to teach him.
One ingredient that particularly caught his attention during his visits to Kruger Shalati was spekboom.
It’s so versatile. You could use it in a salad, as a garnish, pickle it or cook it. There’s so much you can do with it.”
The first evening will feature a seven-course fine-dining experience using indigenous greens, herbs and other locally sourced ingredients, accompanied by wine pairings.
The following evening changes pace with a bushfire-inspired feast featuring roasts, venison and fire-based cooking. Mabaso is exploring the possibility of whole-animal, fire-based cooking in an underground brick oven, with a firepit above it for guests to gather around. Traditional singing by women from a nearby village is also planned, while the drinks will favour indigenous fermentation, cocktails and South African spirits.
For Mabaso, this relaxed setting challenges perceptions of what fine dining looks like.
It’s the effort that you put in the dish, the techniques that you use, and most importantly, the quality of the ingredients that you’re working with,” he explains.
He maintains that the same principles apply whether food is served in a sophisticated restaurant or around a fire in the bush.
The two-night experience takes place at Kruger Shalati, where luxury train carriage suites occupy the historic Selati Bridge above the Sabie River. Alongside the culinary programme, guests can enjoy accommodation and game viewing in one of South Africa’s most celebrated wildlife destinations.
For Mabaso, whose recent ventures include a South African-Ghanaian fusion restaurant in Ghana, the opportunity to cook in the Kruger has particular significance. The collaboration will become an annual occasion.
For guests considering a return to the Kruger, 27 and 28 November offer a rather different reason to visit.
Event Summary and Bookings
- Event: The Motsamayi Chef Collaboration Series at Kruger Shalati
- Dates: 27 and 28 November 2026
- Location: Kruger Shalati – Train on the Bridge, Kruger National Park
- Information & Reservations: www.krugershalati.com
- Instagram: @Kruger_Shalati
- Facebook: @KrugerShalati
Words and images supplied.
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