Our Restaurant

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It is hard to think of the Karoo without thinking about Lamb. In the Bo (upper) Karoo we think about little else. All the lamb we serve is locally fed and grown without ever having been transported around the place. We think that's a better way of doing things. We think it tastes better that way too.

We ALWAYS have the very finest Bo Karoo Lamb dishes on our menu: Weekdays we do succulent chop stacks, lamb fricassee, lamb fricadelle, lamb vindaloo curries a la Robert Clive or wagoneer's potjiekos (both are cooked only in a big iron pot over the driest Karoo Doornhout or camel thorn wood) and you had better believe that when the locals eat roast lamb, they eat it at the Pont.

Our speciality stuffed, rolled roast leg of lamb has been served at the Pont ever since Oom Paul Kruger left the farm (in neighbouring Steynsburg) to go pick a fight with the British up North.

Apart from these delights, our country kitchen also offers the very juiciest of prime beef as Sirloin, Rump or mighty T-bone steaks, crispy fresh salads, home-made soups and daily specials that include pastas, casseroles and yummy bar baskets.

For little people we have a special kiddies' menu but, take note! Sorry, we DONT do burgers; were too busy making slow, real food. (Mind you, our Vlaamse Fritjes or fries are out of this world).

Nothing out of a pack or can or box, everything we cook is prepared freshly every day and wherever possible, we think local is lekker. We think you will too.

Bon appetite and eet smaaklijk!