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The Palace of the Lost City and Michelin-starred chef Jan Hendrik van der Westhuizen have announced a new partnership. Internationally regarded for curating hyper-personalised experiences, including travel, events, and fine dining, van der Westhuizen revitalises The Palace’s legendary hospitality touchpoints through the lens of the JAN brand.

This collaboration delves into the rich culinary heritage of South Africa by celebrating ingredients unique to the region, such as Amaranth, Cleome, Jew’s Mallow and Cowpea. These taste treasures, often ignored in the hustle and bustle of modernity, flourish within The Palace of the Lost City and the surrounding Pilanesberg region. Their waterwise resilience simultaneously honours ancestral culinary cultures and nurtures sustainable future foodways. Returning guests of The Palace can now look forward to different and updated offerings on each of their visits as the variety of Lost Ingredients are highlighted over time, honouring their specific seasonal availability and flavour profiles.

“This project aims to spotlight these ingredients in innovative dishes, highlighting our commitment to celebrating the vibrant flavours of South African cuisine. We look forward to sharing these delightful creations with guests and inviting them to experience the essence of our hospitality and food culture in a thoroughly renovated space,” says van der Westhuizen.

The collaboration launches with a spotlight on heirloom corn and other types of maize that shape South African cuisine. Chef van der Westhuizen’s innovative approach showcases how corn is consumed in various forms—from traditional pap to contemporary dishes—celebrating its cultural significance, its role in local food security, and its versatility in recipes. This theme is beautifully displayed in the elaborate installations in the Crystal Court, and the contrast of this humble ingredient in an opulent setting elevates it to its well-deserved pedestal.

Brett Hoppé, Sun City’s General Manager, agrees, “We aim to restore the Crystal Court dining area to its former glory while incorporating modern elements. This involves updating the architecture, enhancing the landscaping, and revitalising the interior design to create a harmonious blend of historical charm and contemporary style, ensuring that the space feels timeless and inviting.”

“We owe much of our success to the story of The Palace as a place of myths and wonder, of luxury and royal pampering. Now, however, we embark on a new gourmet journey that takes dining at The Palace from a good food experience to one that is truly exceptional.”

Inspired by the lore of an African kingdom once lost to the jungle surrounding it, The Palace, encircled by mountains and exotic gardens, has enthralled luxury lovers from around the world since it opened in 1992. The five-star hotel recently completed a full room refurbishment, adding an award-winning spa, all valued at R200-million. With additional renovations of the spectacular Villas and the Plume restaurant, along with a R30-million reimagination of the Crystal Court dining experience, the hotel offering has been elevated to new heights.

“By consulting one of the country’s most creative and applauded chefs, we finally achieve the original vision of our founder, the late Sol Kerzner, to offer a seven-star dining experience starting with breakfast fit for a king,” says Hoppé.

Over the next 18 months, Van der Westhuizen will introduce carefully curated guest experiences and new seasonal menus at Tusk Bar, the Pool Deck, and in-room dining. This considered disruption redefines the overall dining experience across all guest touchpoints, including service, ambience, and interior design aspects that incorporate South Africa’s cultural heritage.

“We cater to guests who hail from around the country and the world, but their expectations are all the same – they want a luxurious setting and an innovative meal that surprises, delights, and wows them. With JAN on board, we are confident that the restaurants at The Palace will go from ordinary to exceptionally extraordinary,” says Hoppé.

“Storytelling has always been at the forefront of what we do and this inspires meaningful experiences that trigger emotional and memorable connections with our guests,” Says Van der Westhuizen. “The details behind uniqueness and the dedication to choice and quality has been and will continue to be our number one priority.”