Dining with the Stars
"Astronomy with Gastronomy"

The Observatory Restaurant is the newest Fine Dining Restaurant in Gauteng. It is situated at Aloe Ridge in the Cradle of Humankind, a World Heritage Site.

The Observatory consists of a 25" (62 cm) and a 16" (40 cm) telescope. The 25" is a Newtonian/Cassegrain Bradford telescope made by the Rand Corporation in the USA. It is the largest privately owned telescope in South Africa and the largest professional telescope in amateur hands in the Southern Hemisphere. The 16" (40 cm) Meade LX200 operates with an Apogee 7 CCD camera. The CCD camera makes the 16" LX200 telescope very powerful for deep-sky photography of very faint and distant objects. It is used for Comet hunting as well as for Supernova searches.

Visitors to the Observatory are given the chance to make use of both telescopes. Guests will be called to look through the 25" telescope usually on a table for table basis, before and during the various courses of food ordered in the restaurant in a feast of "astronomy with gastronomy".

The 16" telescope is usually used during and after desserts to look at objects that are too faint to be seen with the 25" telescope and the human eye. The images are projected onto a screen in the restaurant. A short Comet hunt and/or Supernova hunt add to the excitement of the evening. It is quite possible that a dining guest will one day discover a comet from the comfort of his or her dinner table at the Observatory Restaurant.

The Observatory Restaurant is ideally suited for private functions and corporate events. The resi­dent astronomer is your "Tour guide of the Night Sky". The cost for the Astronomy is R100.00 per person. The Menu is a la carte and a 10% gratuity will be added to the Food/Bar bill. Starting times are 18h00 during the autumn and winter months, and 19h30 during the spring and summer months.

MENU (subject to change)
Starters
Minestrone Soup drizzled with a Truffle Oil, Curried Apple Soup blend of Apple, Potato, Mild Indian Spices and Cream Calamari with a Salsa on Deep Fried Japanese Noodles,Springbok Carpaccio with a Red Onion Marmalade Tomato, Olive & Basil Crostini
Mains
Chilean Salmon, Goats Cheese and Baby Spinach wrapped in Phyllo and napped with a Veloute Lamb Cutlets with Garden Greens and Pommes Williams, drizzled with tzatziki Fillet Medallions with Gaufrette Potatoes and Chef's Jus Roasted Seasonal Vegetables, with Polenta and Halloumi Oriental Duck Breast on Egg Noodles & Julienne Vegetables with a Cinnamon & Black Cherry Jus
Desserts
Tunisian Orange Cake Hazelnut Nougatine Glace Chocolate Torte