October is bringing the energy to Fiamma. 

Sunday afternoons by the pool, live music, good food and even better company — with a different artist taking the stage every week from 14:00–17:00.

And to finish the month? Halloween with Friso on 31 October. 

Save the dates, round up your crew and join us at Fiamma Grill.

Date: 7 November 2026

Come and enjoy dinner in our restaurant whilst our singing waiters provide unforgettable entertainment.

Booking essential at LeSi Restaurant for A-la-carte dinner on these dates.

R80 Early bird tickets pp
R100 non-refundable cover charge per person, 15% service fee excluded)

Arrival Time: 18:00 for 18:30

For six months this summer, a walk between a wine tasting and a lagoon-side lunch comes with unexpected company. Twenty bronze and resin wildlife sculptures by British sculptor Carol Bryant have been placed across Benguela Cove Lagoon Wine Estate, from the lagoon and fynbos walk to the restaurant terrace and villa gardens. Rather than being confined to a gallery, the works inhabit the landscape, revealing themselves as visitors move through the estate.

A king cheetah emerges along the fynbos walk; two giraffes meet in a dramatic display of strength; and a black rhino stands with quiet presence. The effect is deliberately immersive – sculptures encountered almost as you might encounter the animals themselves, without warning.

Bryant draws on decades of field study, having observed African wildlife across Kenya, Tanzania, South Africa and Namibia, as well as working with cheetahs and wild dogs at the Ann van Dyk Cheetah Centre near Pretoria. Her work is modelled in clay and cast in bronze or resin, with all pieces in the exhibition available to purchase.

South African visitors may already know Bryant’s work without knowing her name. Her portrait bust of Archbishop Desmond Tutu stands beside his resting place at St George’s Cathedral in Cape Town. She has also won Best Sculpture at the MIWAS International Wildlife Art Exhibition and the Southern Nature Art Exhibition, and exhibits regularly at Leonardslee Lakes & Gardens in England.

Entry to the exhibition is free for estate visitors, and the sculptures remain in place throughout the six-month run. Every work is available for purchase, with prices on enquiry.

“Carol's sculptures add something that wine alone cannot: the invitation to stop, to look closely, to reach out a hand.” — Penny Streeter OBE, Owner & CEO, Benguela Cove Lagoon Wine Estate

Date: 2 October 2026 to 31 March 2027, daily 10:00–18:00

Mornings just got a whole lot better. Sonny and Irene’s chef specialities are here, served daily until 11:30. Turkish eggs with spiced lamb and chilli butter, halloumi fritters with butternut zhoug, and a smoked salmon toastie on brioche.

Bobo's has landed its Chef's Summer Menu - think Sole Milanese, Truffle Sirloin & Prawn, and a new Seasonal Set Menu (2 course R445 | 3 course R495) with prawns, sea bass, and peach panna cotta to finish.

Think Mushroom Grilled Cheese Benedict with truffle and poached eggs, Sriracha Honey Butter Chicken Tenders that hit sweet heat perfection, and a Crispy Chicken Salad loaded with peanut sesame dressing and edamame.

The Titanic Meat Balls burger doesn't mess around: 200g beef, cheddar, all the fixings.

Consider this your invitation to skip the kitchen this Christmas. 

Come hungry, dress festive and settle in for a long lunch filled with all the good stuff, delicious starters, generous mains, something sweet to finish and absolutely no washing up.

25 December 2026 | Seating from 12:30

Bookings essential.

What Would Your Perfect Wine Taste Like?

Create your own blend at The Blending Table, a new monthly winemaking experience at Benguela Cove Lagoon Wine Estate.

Launching on Sunday, 29 November 2026, and taking place on the last Sunday of every month, The Blending Table invites wine lovers to step into the role of winemaker for a hands-on exploration of the art of blending.

Over approximately 2.5 hours, guests will taste four to six component wines from the current vintage, guided by Benguela Cove’s winemaker. Using tasting notes and precision pourers, they will experiment with different proportions, discovering how each component contributes to the structure, aroma, acidity and flavour of the finished wine.

Once everyone has created their blend, the winemaker will reveal his own version, compare the results and share insight into the decisions behind a balanced final wine.

And the best part? Every guest bottles and labels their own creation to take home.
More than a traditional wine tasting, The Blending Table offers an engaging introduction to the craft of winemaking – and the chance to create a bottle that is uniquely your own.

The Blending Table at a Glance:

When: Last Sunday of every month
Launch: Sunday, 29 November 2026
Time: 11:00
Duration: Approximately 2.5 hours
Price: R895 per person
Includes: Component wines, guided blending, bottling and a labelled bottle of your own blend

Limited to: 20 guests per session

Bookings: Book The Blending Table HERE

Enjoy any 2 courses 199pp

Available Monday – Saturday, 12 till 4pm

Sushi Roll
6 pieces
Crispy salmon maki
Crispy salmon • Avocado • Cream cheese • Sushi rice

Asian Tapas
Prawn toast
Chilli • Garlic • Ginger • Coriander

Dim Sum
Spinach & cream cheese
House dipping sauce

Ramen
Hot & sour ramen
Udon noodles • Jasmine smoked chicken • Peanuts • Bell peppers • Hot & sour broth

Dessert
Geisha chocolate mousse
Rich chocolate mousse • Chantilly cream • Dark chocolate sauce

Sake
Hot Hakutsuru sake
Served in a carafe for two

Book your table today!