A Royal ‘Come Dine With Me’: Guests Rate The Royal Villas’ Exquisite New Menu

As the global spotlight shines on World Tourism Month, The Royal Villas didn’t just launch a new menu—they hosted a culinary court, transforming their warm, cozy, and utterly regal restaurant into a high-stakes, yet intimate, episode of ‘Come Dine with Me.’

On Wednesday, September 24th, 2025, Executive Chef Mbekeni Dlamini, the self-proclaimed maestro behind the new à la carte menu, invited a select group of notable figures and a few media representatives to not only taste his creations but to actively rate and critique them. This exclusive preview cemented the menu’s status as a must-try experience for the upcoming Spring, Summer, and Festive seasons.

The VIP Panel of Palates

The atmosphere was electric, mixing the formal elegance of a royal dinner with the candid commentary of a reality TV show. The esteemed panel of invited guests, each armed with a scorecard, included:

• Nhlanhla Nxumalo, the Ministry of Home Affairs Principal Secretary, and his daughter, Nosipho Nxumalo.
• The warm duo of Leon Jacobsz and Sharon Jacobsz.
• Invited guest Thulile Makhubu.
• The family pair of cousins, Audrey Friedman and Anêla Gonçalves.

And, of course, your very own correspondent, Tlalane Dlamini, who was privileged to observe the evening’s gastronomic journey.

The Menu: An Exquisite Culinary Voyage

Chef Mbekeni Dlamini personally guided the guests through what he called an “exquisite culinary voyage,” designed to weave “each dish into a tapestry of culture and creativity.” The night’s menu was designed to sing with the lightness and freshness demanded by the warmer months.

Spring Awakening: Starters
The tasting began with invigorating options. Guests started with the Prawn Spring Roll, a delicate blend of Green Shouts, Salsa, and Aioli, offering a burst of coastal flavour perfectly suited for a sunny afternoon. For those seeking earthy indulgence, the Mushroom Arancini Balls, crafted with Carrots and Celery Julienne, and Chick Pea Puree, were an immediate sensation. Chef Mbekeni noted that the inclusion of plant-based options, like the vegan adaptation of the Arancini Balls, speaks to the menu’s “inclusivity.”

Main Course: The Art of Destination Dining
The main courses elevated the dining experience. The Oven Baked Seabass was a stellar choice for the sophisticated summer palate, served with a velvety Thyme Potato Fondant, crunchy Spinach, and zesty Lemon Butter Sauce. Commenting on the technical dish, the Chef revealed it was a “challenge,” but added, “when done right, it’s an exquisite experience, and that’s why I wanted to bring it to our menu.”

For those seeking robust, celebratory flavour—the perfect anchor for a holiday gathering—the Rosemary Sirloin Steak was the undisputed centerpiece. Matured for eight hours to penetrate deep into the meat, it was served with Crispy Baby Potatoes, Bok Choi, Butternut Puree, and a rich, aromatic Pot Wine Jus. This luxurious indulgence was a highlight of the exclusive tasting. Finally, the Chicken Lasagna delivered a comforting yet elegant option, served perfectly with Roasted Vegetables and a vibrant Paprika Aioli.

Sweet Endings: The Privilege of Dessert
The Royal Villas offered its discerning guests two dreamy conclusions. The classic Swiss Roll was reimagined, served with a luxurious Peach Puree, Diplomat Cream, Sundried Apple, and a rich Butterscotch Sauce, evoking pure nostalgia and festive comfort. Alternatively, the delicate Berry Panna Cotta provided a light, vibrant finale, a perfect blend of Fruit Salsa, Apricot Sauce, Whipped Cream, and a luscious Berry Compote, creating a refreshing and delightful palate cleanser.

The Chef’s Constructive Conclusion

At the end of the evening, as the last spoons were set down, Chef Mbekeni Dlamini gathered the scorecards. The overall verdict was overwhelmingly positive, with particular praise for the depth of flavour in the Sirloin Steak and the freshness of the Seabass.

Speaking exclusively about the intense feedback session:

“The purpose of inviting these distinguished guests was not just to show off, but to ensure every dish meets a royal standard. Receiving direct, constructive feedback from such diverse palate such as Principal Secretary Nhlanhla Nxumalo and  the cousins, Audrey and Anêla is invaluable.”

“The Oven Baked Seabass… received great praise, affirming my decision to include it. And the notes on minor adjustments for the chicken lasagna and desserts will be taken straight back to the kitchen. This has been a ‘Come Dine with Me’ episode that has only sharpened our menu. It’s a privilege to receive such honest critique, and we will use it to guarantee an exquisite experience for every guest this festive season.”

The unveiling of this spectacular menu firmly establishes The Royal Villas as a premier tourism destination. This spring, summer, and festive season, make your destination a place where every meal is a journey, and every dish tells a story. Book your unforgettable culinary adventure today.