Tusk Bar, a social environment, offers a number of tapas platters for two – a meat platter with boerewors wheels, steak, as well as salmon poke bowls. “Our pool menu now offers Neapolitan-style wood-fired sourdough pizzas, and we have played around with flavour profiles to offer luxurious combinations – think caviar, smoked salmon, cream cheese and pickled cucumber for something different.” Jacobs describes the menu as “Contemporary Afro-Asian Grill” as he looks to create experiences which guests will not have anywhere else. “In the North-West Province, we are surrounded by the Big Five, so it’s all about serving the country’s finest game meat.” The Grill Room features ostrich, kudu, impala and springbok, and once the new menu is introduced, dishes like tripe, chakalaka and pap which are unique to South Africa, will be added.” In keeping with the ethos of the legend of a lost African tribe, The Palace’s menus lean heavily on local dishes, with Jacobs keen to incorporate more locally-produced vegetables such as African spinach and mielies as he refreshes the menus. “I also oversee catering staff, where we can do 300 meals each day.” Jacobs is responsible for feeding guests at the 30-seater Tusk Bar, 240-seater breakfast buffet Crystal Court, 300-seater Banqueting space, 50-seater Croc Lounge at the golf course and 70-seater The Grill Room. His portfolio includes eight departments, with 85 people reporting to him. I am adapting to my employees and understanding what they need to do their jobs well.” “I’m enjoying the new culture and languages – from Xhosa and Afrikaans in the Cape to Setswana and Sesotho here.
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