THE SHAMWARI restaurant
Shamwari is primarly the name of one of the most beautiful nature reserves in Africa. This contemporary design restaurant (capacity of 80 seats) is separated from the main building. It offers a change of scenery, including the exotic and captivating beauty reminiscent of South Africa. The dark tones which reflect the light on exotic wood give a foretaste of sensual delight. Our Chef Vincent Betton wants to highlight the taste and product, with a special attention to the seasons, terroir and fish he’d rather cook.
Correct outfit required.
The Shamwari restaurant is closed on Sunday evenings and Mondays lunch.
Le jardin restaurant
Le Jardin is above all an experience of seasonal cuisine, that is trendy and creative, based on simple and delicious recipes. With the seasons and the chef’s inspirations the menu will evolve, starring fresh vegetables, varieties of seeds, fish, meats and seasonal fruits. Sometimes organic, often local produce, but always authentic!
In the time of a well-deserved break away from the daily turmoil, amidst nature, in a contemporary and zen location, succumb to the spirit of Le Jardin…
Enjoy your time with us!
A brunch spirit…
Served for lunch on Sunday only
In three courses.
Viennoiseries, hot drinks and fruit juice included.
€ 59 – € 48 (-12 ans)
We welcome you every week-end from 2.00 p.m. to 5:00 p.m. for our afternoon tea where delicacies are served with a hot drink or a glass of champagne.
• Mini chicken club sandwich
• Mortadella and truffle, sugar and pepper cream “Navette”
• Croque-monsieur with comte cheese and cured ham
• Smoked salmon, cucumber and chives “Navette”
• Lemon pie
• Small praline cream puff
• Pistachio & raspberry financier
• Small brioche
The platter with a hot dink: € 28
With a glass of Champagne Brut: € 48
The chef: Vincent Betton
Young Chef Vincent Betton becomes the new Chef of Jiva Hill Resort and its two restaurants « Le Shamwari » and « Le Jardin ».
At only 31 years old, Vincent already has an amazing career. Native to Basse-Normandie, he discovered the cook profession as an apprentice with Hubert Nobis, at the Auberge de la Mine in Normandy (1 * Michelin); then worked with Jean-Pierre Vigato in his famous restaurant Apicius in Paris (2* Michelin).
Over the years, Vincent made his career between the Mediterranean Sea (Le Belvédère in Corsica, 1* Michelin ; and the Paul Ricard Islands where he was the sous-Chef of Nicolas Davouze, Bocuse d’Or) and the Alps (the Palace Beach in Menthon Saint Bernard ; and institutions in Megève like the hotel M de Megève where he became in 2013 Chief Executive).
Vincent wants to highlight the taste and product, with a special attention to the seasons, terroir and fish he’d rather cook.
As a team, Vincent surrounded himself with Clément Quérel, Pastry Chef, coming from the restaurant Le 1920 (Domaine du Mont D’Arbois, Megève, 2* Michelin).
They are young, have a great experience, and build on their collaboration to offer guests a refined and gourmet cuisine!
Champagne & oyster experience
• Glass of Champagne Blanc de Blancs – Ployez-Jacquemart – Extra Brut
• Fines de Claire n° 3, provenance Marennes Oléron
Les 6 | € 16
Les 9 | € 24
Les 12 | € 32
THE WINE CELLAR
Private wine tasting in our cellar will let you discover specially selected wines and vineyards with your friends or family.
The Shamwari terrace
for unique moments…