A wide variety of creative cuisine awaits guests at NGALA. Entrée options prepared by Master Chef Blaine Dry include Prime Buffalo Tenderloin, succulent South African Rock Lobster Tails, Safari Ostrich Picadillo and Kangaroo Bobotie. All entrees are meticulously prepared with the finest and freshest ingredients specific to your group’s palate! Traditional fare is also available and prepared to order. Quality and quantity are never an issue at NGALA. Presentation is impressive. Special dietary needs are also accommodated with pleasure upon request in advance. No one ever leaves NGALA hungry!

At NGALA Private Reserve, we offer three serving options:

Our first serving option is visually appealing and intimate “Food Stations” highlighted with authentic trinkets and custom linens, or wooden carved tables lighted and adorned with flowers, candles, orchids, fruits and vegetables. Food is arranged in an artistic and clever manner. The “Food Stations” are attended by our culinary staff and the menu items are replenished based upon consumption to ensure that the food is fresh and hot.

While NGALA Private Reserve prides itself on cutting edge technique and styles, we remain loyal to proper ways of the past. “Plated Service” is the second type of service option we offer our guests. “Plated Service” is a “must” for formal affairs! Our highly trained and knowledgeable staff is delighted to serve guests in this traditional manner.

“Personal Food Stations” are referred to as “the best of both worlds”. It is the third type of food service option we offer.

This option is “two-fold”. A 36-inch diameter teak lazy Susan is placed in the center of the table. Placed on the lazy Susan are three large ceramic oblong dishes. Each dish contains a vegetable, a protein and a starch. Each presents a complete entrée. For example, one crock might hold Grilled Beef Tenderloin with Syrah Demi Glace and Crispy Leeks with a Mosaic of the freshest grilled vegetables, topped off with a healthy portion of herb-roasted or smashed potatoes with garlic and Dijon Mustard. A second crock might include Lemon Baked Halibut with Artichoke Fennel Salsa and our most requested item, Safari Green Beans, French green beans with cranberries, crisp cured bacon and pine nuts, and as a starch, a fresh lemon infused with Basmati Rice Pilaf.

Plating service is the other part of the “Personal Food Station” option. Our servers politely present the menu; offer plating service and dinner begins. The ceramic dishes are replenished based upon consumption.

The “personal Food Station” method of service is preferred by groups of 300 and above. It is a fun, personal, interactive way to efficiently feed many quests in a timely manner.

For the gregarious diner, NGALA’s unique “Personal Food Station” service is expedient and a most memorable way to “break bead” with your group!

Regardless of service style the spectacular cuisine and dining experience is complemented with personally prepared desserts that are amazingly beautiful and delightfully delicious. Kiliminanjaro Climax, Banana Barazahi, Madagascar Vanilla Dome are just to name a few.