Singita offers guests exceptional safari experiences at 15 award-winning lodges and camps across four countries – South Africa, Tanzania, Zimbabwe and Rwanda. In partnership with non-profit Funds & Trusts which implement strategic conservation projects in each region, its 100-year purpose is to preserve and protect large parts of African wilderness for future generations.
Singita’s story dates back almost a century and started on a piece of land in a remote corner of the Lowveld, which was purchased by founder, Luke Bailes’s grandfather. This 30,000-acre traversing land, which would later become the Sabi Sand Reserve, was transformed over time from a hunting concession into an exclusive conservation reserve where all species are protected.
Travelers choose to stay at Singita because of the expansive space and beauty of its remote locations. They value the restorative serenity of these pristine wilderness areas and the limited numbers, extraordinarily consistent game viewing, guest and vehicle and intuitive care that is taken of each guest during their stay. When they depart, they are transformed for life and deeply moved by their connection and contribution to the legacy of conservation.
Set on the picturesque banks of the Sand River in Singita’s private concession in the world-renowned Sabi Sand, adjacent to the Kruger National Park, three lodges offer a front-row seat to untouched wilderness teeming with wildlife – including frequent leopard sightings.
Singita Boulders was inspired by the ancient boulders on which it rests. Even the impressive underground wine cellar was built around some of these stones. It boasts 12 glass-fronted suites with spacious interiors, a fireplace, a private deck, an outdoor shower and a heated pool.
The lodge is a celebration of the tranquillity and light that flows throughout this vast area. Inspired by the geometry of the boulders on which it rests, Boulders Lodge interiors integrate seamlessly with the beauty outside. The design takes its cues from nature, incorporating charcoal and copper colors, and textures of the surrounding landscape, reflecting the four elements of earth, fire, air and water. The lodge blends seamlessly with the shifting light, shapes and moods of the environment, providing a soothing sanctuary.
The pared-down decor reflects a palette of charcoal, chalk, bone, rust, and ochre close to the earth elements of earth, fire, air and water. Dramatic sculptural shapes, abstract art, and carefully curated collections of crystals, seed pods, bones and other found objects invite a deeper connection with the wild. The lodge offers 8 one-bedroom River Suites; 2 one-bedroom Bush Suites and 2 family suites (a master bedroom plus a second bedroom, ideal for 2 adults and 2 children).
Reminiscent of an African farmhouse, Singita Castleton’s stone-walled villa, offers exclusive use in six double en-suite cottages, perfect for families and friends. The full staff complement includes a field guide, chef and host and amenities like a fully-equipped fitness center, tennis court, spa treatment room, wine cellar and a country-style kitchen to accommodate every preference.
Singita Ebony is the original lodge that opened its doors in 1993 and combines the romance of a tented camp and bush lodge. Inspired by the adventure and charm of old-world camps, the interiors seamlessly incorporate polished wood and natural fibers in cool tones. All these elements are brought to life by the rich, golden glow of vintage brass, hand-woven baskets, khaki canvas and exposed thatch. Each of the 12 luxurious suites includes its own private plunge pool and expansive decks. Almost all external walls have been replaced with glass and canvas to optimize views and space. The decks, which are perfect for leisurely dining and relaxing, are suspended off the riverbanks, allowing guests to be fully immersed in nature.
Three sommeliers and several wine stewards assist guests with every meal to experience rare and exclusive wines from an unrivaled wine list compiled over three decades, comprising 85 of the finest South African wine producers, providing multiple wines for the maturation program, many of the fine vintages are on offer from the cellars. There are thousands of bottles in the cellars. The emphasis is on exploration and discovery through the diversity of choice.
Singita Sabi Sand is where it all started – the conservation and the wine program. Ebony Cellar is home to the lounge-level stately ‘Olde World country-estate cellar’ with floor-to-ceiling wine bins housing the mature treasures of the wine program, ready to explore, select, taste and enjoy.
Boulders Cellar is uniquely defined by the underground labyrinth cellar excavated out around the giant boulders below the dining room.
Castleton Cellar is perfectly suited to hosting family or friends’ groups in complete privacy exploring the many rare large-format bottles available to share and savour.
The Singita wine list has a wide selection of South African wines from AA Badenhorst Wine, Alheit, Beeslaar, Bouchard Finlayson Wine, De Trafford wine, Delaire Graff Wine, Ellerman House, Kanonkop Wine, Klein Constantia, Mullineux Family wine, Quoin Rock, Sadie Family and Vilafonté Wine to name only a few. Shop all these South African wines here.
The Perfect Pairing
One of Singita’s signature dishes by chef Xavier Francis, Executive Head in the Sabi Sand, is Duck egg, the perfect dish with the Vilafonté Wine Series M red wine blend.
1 Duck egg- poached soft
Kataifi- Greek pastry, deep fried.
Celery- shaved using potato peeler and put in ice
Fry the duck pattie in butter until golden. Place pattie down and poached egg on top.
Drain the celery, season with a little maldon salt, and place around the egg to form a nest. Shave and roll ham and place in and amongst the celery. Use the crisp Kataifi to emulate twigs.
Finish with hollandaise and it will look like an eagle’s nest, similar to Lebombo Lodge rooms and a dining area at Ebony Lodge.
Clean and trim duck breast, sprinkle with fine salt and chopped rosemary. Allow to stand for 1 hour. Lightly smoke the duck breast and put in the fridge overnight. Place the duck breast skin side down in a cold pan on a low heat to render the fat. After about 3 minutes, turn the heat up to high and get the skin golden before turning.
Remove duck from pan and chill until cold. Thinly slice it as the duck “ham”.
1 Duck thigh
1.5tsp dijon mustard
1tsp chopped chive
pinch of salt
Finely chop the deboned duck thigh and add all other ingredients.
6 egg yolks
500g butter (beurre noisette)
35ml lemon juice
25ml boiling water
Whisk egg yolks, boiling water and lemon juice over a double boiler until it doubles in volume.
Remove from heat and slowly whisk in butter (whisk in figure of 8). Adjust seasoning and use.
1tsp coriander seed
1tsp sesame seed
1tsp cumin seed
0.5tsp black pepper
1tsp thyme- dried
pinch of salt
Roast all ingredients besides thyme separately in the oven and allow to cool down. Mix together and grind in pestle and mortar.
Assemble and serve with a glass of Vilafonté Series M. Cheers!