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The Barren Lands Are Not Barren.

Birds migrate thousands of mile to nest and start life under the mid night sun of summer in the arctic, As spring comes first near the arctic circle, the caribou move north to calve and they pass the summer grazing on the tundra. Then with the coming of winter migrate into the Boreal forest as the great flocks of birds fly south to warmer climates.

Explore: MacKay Lake Lodge

 Mackay Lake Lodge, near the Arctic Circle, in the barrenlands, is just an hours flight from the Yellowknife airport. About […]

Explore: Warburton Bay Lodge

Warburton Bay Lodge an hour flight by float plane north of Yellowknife Located on the western shore of Mackay Lake, […]

Explore: Wild Aurora Bear Camp

Wild Aurora Bear Camp, an hour and half southwest of Yellowknife on the Mackenzie highway Wild Aurora Bear Camp, provides […]

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To the barren lands, the land of ice, our trip to the barrenlands, california gals spent a night on an island in an august blizzard.

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Safari Foods Family

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New restaurant brings Indo-African flavours to Yellowknife

New Yellowknife restaurant Safari Foods Family, which features Indo-African cuisine, will be open daily from 11am until 11pm.

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Best African Restaurants in Yellowknife, Northwest Territories

African restaurants in yellowknife, establishment type, traveller rating, dietary restrictions, restaurant features.

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The Explorer Hotel, Yellowknife

The Explorer is the largest hotel in the Northwest Territories and, as you might expect from an institution with this title, offers some of the most comprehensive services, facilities and amenities that you can expect to find in the NWT.

The Explorer Hotel is situated in the heart of Yellowknife; the lively center of Canada’s Northwest Territories. This means you’re in walking distance of the fascinating Heritage Center displaying Canadian and First Nations culture in all its splendour whilst not being far removed from famous walking trails that highlight the beauty of Yellowknife and the surrounding areas.

After undergoing a complete refurbishment only a few years ago, The Explorer Hotel is thoroughly modern and immaculately presented. Your deluxe room will feature a king-size, or two queen size beds depending on your needs, and comes complete with a media and charging station, a flat screen TV, work surface, and all the facilities you’d expect from a reliable hotel. Upgrade to an executive suite for an even more comfortable stay; you’ll now be able to unwind in a spacious living area complete with fireplace and mini kitchenette before you retire for the evening. Whatever room you stay in, expect a classic and thoroughly professional hotel experience that will provide a base of comfort as you explore the wondrous terrains of the Northwest Territories.

WHY WE LIKE IT

The Explorer Hotel is perfectly situated for you to explore the fascinating and lively city of Yellowknife, but equally, it’s a great base to come back to after spending a few days and nights traversing the dramatic and inspiring terrain of the wider Northwest Territories. All the amenities and facilities you can think of are provided, whilst the award-winning hotel bar and grill certainly sets this place apart. The Northwest Territories are all about losing yourself in sublime nature and exploring the numerous wonders on offer; The Explorer Hotel offers you the chance to return to some of those creature comforts you’ve all but forgotten about, as and when you wish.

Other Hotels in Canada

The Chilko Experience, British Columbia

Weber Arctic

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Fairmont Pacific Rim, Vancouver

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• Yellowknife, Northwest Territories /
• Safari Foods Family /
• Safari Foods Family menu

Safari Foods Family Menu

Menu added by users november 24, 2023.

Menu added by users July 27, 2022

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Safari foods family restaurant and lounge.

Status:  Open Yellowknife

Food establishments are inspected by Environmental Health Officers employed by the GNWT to ensure compliance with the NWT Food Establishment Safety Regulations under the  Public Health Act . The regulations apply to all premises where food is manufactured, processed, prepared, packaged, stored, handled, displayed, transported, distributed, served, offered for sale, or sold.

The Department of Health and Social Services posts food inspection results of regulated food establishments as they are completed. These inspection results represent the conditions found at the date and time of the inspection.  The frequency of inspections is set by the Chief Public Health Officer and is determined by risk-based criteria.

All NWT food establishments must have a valid Food Establishment Safety Permit posted in their facility to operate. For information about permits and the application process see:

• Apply for a Food Establishment Permit

If you discover a discrepancy, have any questions about a particular establishment or if there is an establishment not listed, please email  [email protected]  or call 867-767-9066 ext. 49262. between 8:30 a.m. and 5:00 p.m. weekdays.

Indian food business starts in Yellowknife this weekend

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On Safari Foods  Cafe

Sample Menus

Menu inspiration for every occasion.

Not sure where to start?

We've got menus galore.

Contact us  to create

your custom menu.

Menu items are subject to availability based on seasonality

Lunches > Appetizer Receptions > Dinner Parties > Weddings > Auctions >

Box Lunches #1

Sandwiches:

BBQ flank steak with caramelized onions on a baguette

Ultimate sub with ham, turkey, salami, cheddar, Swiss, Havarti, tomato, onion, and lettuce on a baguette

Turkey and Havarti with Dijon mayo, red onion, tomato, and lettuce on potato bread

Pesto chicken breast, fontina cheese, red onion, tomato, and pesto on grilled sourdough

Caprese with fresh mozzarella, tomato, olive oil, and basil on focaccia  

Assorted potato chips

Fresh fruit salad

Big classic cookie (ex: chocolate chip, snickerdoodle, oatmeal butterscotch)

Oktoberfest Buffet

German Sausages – Bratwurst and Knackwurst

Served with:

Curry ketchup

Whole grain, Dijon, and yellow mustards

Hoagie rolls

German potato salad with bacon

Seasonal fresh fruit platter

Black forest brownies

Apple pie bars

Box Lunches #2

Thai beef with bell pepper, cucumber, red onion, cilantro, baby greens, and peanut dressing

Grilled chicken Caesar with romaine, parmesan, and classic Caesar dressing

Chicken club with bacon, blue cheese, Dijon mayo, lettuce, tomato, and onion

Teriyaki salmon with crunchy cabbage, carrot slaw, and teriyaki sauce

Mediterranean roasted vegetables with kalamata olives, feta, and hummus

French Country Holiday Luncheon

Quiche with sauteed leeks and Gruyère

Beef Bourguignon with cipollini onions and mushrooms

Mashed potatoes

Roasted julienne of carrots and parsnips

Salad of butter lettuce and frisée with capers, half dried tomato, toasted pecans, and lemon Dijon vinaigrette

Macrina baguette with butter

Triple cream brie served with fig confit and crackers

Pot de crème au chocolate garnished with whipped cream and crushed candy cane

Appetizer Receptions

May require an onsite cook

Red Carpet Reception

Passed appetizers

Oyster shooters

House-smoked trout in endive with huckleberry vinaigrette and toasted Oregon hazelnuts

Tomato soup shooter with a cheese straw

Boerewors bites – a traditional South African style sausage made in house and served with chutney

Berber spice rubbed chicken skewers

Mediterranean

Truffled arancini with a fresh tomato concassé 

Roasted Padrón peppers on a Manchego square

Chinese barbecued pork – cured in house, served with Chinese mustard and sesame on a wonton chip

Asian noodle salad with peanut sauce, in mini take-out containers

Stationary appetizers

World cheeses

France: Morbier, Port Salut, aged chèvre

Italy: Dolce latte, aged pecorino

UK: Stilton

USA: Humboldt Fog, Beecher’s reserve cheddar

Served with crackers, focaccia, and baguette

World spreads

Roasted carrot spread

Minted pea hummus

Greek eggplant salad

Israeli feta warmed in olive oil with basil, sundried tomato, olives, and chile flake

Served with pita, crackers, and crusty bread

Marinated spiced vegetables

Dom Pedro – our signature whiskey milkshake with vanilla ice cream and cocoa powder

Graduation Party

House-made pizza (2pc/pp)

The Yuppie – fig, house-made lamb sausage, red onion, spinach, Monterey jack, and goat cheese

The California – chicken, pesto, artichoke hearts, pine nuts, mozzarella, and parmesan cheese

The Goat – San Marzano marinara, roasted peppers and onions, and goat cheese

Beef Satay skewers with peanut sauce

Berber spiced chicken skewers

Caprese skewers with fresh mozzarella, cherry tomatoes, and basil

Mango summer roll with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint, with a miso-ginger sauce

Dinner Parties

Company dinner party .

Dinner buffet:

South African chicken curry

Vegetable curry with chickpeas (Vegan/Vegetarian option)

Tomato and onion sambal

Cucumber raita

Mango chutney

Lime pickle

Spinach salad with fresh vegetables and a white balsamic vinaigrette

Anniversary Party

Passed appetizers:

Balsamic flank steak and olive tapenade crostini 

Smoked trout on house-made brown bread with lemon caper butter

Zucchini rollup with harissa, goat cheese, lime, mint, and pine nuts

Salmon Salmoriglio – a delicate southern Italian sauce with lemon, olive oil, and fresh herbs

Herbed couscous with sundried tomatoes and pine nuts

Haricots verts and baby multicolored carrots

Salad of mixed greens with candied walnuts, gorgonzola, and lemon maple vinaigrette

Basket of Macrina rolls with butter

Jamie Oliver’s chocolate tart with candied oranges

Bar Mitzvah Party – Breakfast for Dinner

Mini bagel topped with cream cheese, smoked salmon, capers, and dill

Devilled eggs with everything bagel topping

Spanakopita with spinach, feta, and ricotta

Chef station:

Plain pancakes and Belgian waffles

Toppings – whipped butter, maple syrup, toasted pecans, slivered almonds, apple compote, blueberry compote, chocolate sauce, caramel sauce, canned whipped cream, and sprinkles

Spinach, mushroom, and Swiss frittata

Tomato, mozzarella, and basil frittata

Chicken apple breakfast sausage

Breakfast potatoes

Salad of arugula, radicchio, and fennel with roasted beets, orange segments, and champagne vinaigrette

Freshly baked mini muffins – morning glory, almond poppy

Freshly baked mini scones – coconut, orange pecan

Beverage service:

Bloody Mary’s

Juice bar – orange juice, apple juice, cranberry juice

Sparkling wine – for Mimosa’s

Caffe Vita coffee – regular and decaf, and tea service

Paleo Anniversary Party

Tequila lime marinated tri tip with a cherry tomato balsamic relish

Minted green beans

Spinach and strawberry salad with fennel, toasted hazelnuts, rosemary, lemon juice, and olive oil

Caveman cookies with sliced almonds, dried cherries, and chunks of dark chocolate

Birthday Party 

Adult’s family style meal:

Spanish Tapas – Manchego, Marcona almonds, Spanish olives, sherried mushrooms, sauteed Padrón peppers, romesco dip, fig jam, and crusty baguette

Salad of mixed greens and arugula with picked red onion, sweet red bell pepper, and sherry vinaigrette

Paella alla Valenciana with saffron, peas, On Safari's Creole pork sausage, chicken drumsticks, calamari, white fish, prawns, mussels, and clams

Kid’s family style meal:

Fresh vegetables (carrot sticks, cucumber spears, and broccoli florets), with house-made ranch dressing

Tortellini skewers with pesto dipping sauce

Pepperoni pizza

Cheese pizza

Fresh seasonal fruit salad

Retirement Party

Buffet of heavy appetizers:

Fromager d’Affinois grilled cheese with hazelnut wine jam

Drunken goat grilled cheese with salami and basil

Hoisin smoked duck breast on a wonton chip with ginger and green onion

Ahi Poke in a cucumber cup

Devilled eggs with bay shrimp and jalapeno

Mango summer rolls with cucumber, carrot, avocado, beet, mango, Thai basil, mint, and a miso ginger sauce

House-made spreadable edibles, served with pita and crackers

Slightly curried roasted carrot spread

Quarter sheet cakes

White wine cake with lemon curd, fresh strawberries, and vanilla buttercream

Chocolate cake with chocolate Italian buttercream

Italian cream cake with coconut, pecans, and coconut cream cheese frosting

Boozy milkshake bar

Vanilla Whiskey

Chocolate Kahlua

Strawberry Limoncello

Plated Corporate VIP Dinner

Appetizers:

Cod cakes with garlicky aioli

Stuffed mushrooms with spinach, leek, and sundried tomato

Salad course:

Salad of mixed greens with caramelized fennel, roasted beets, toasted hazelnuts, and a tarragon vinaigrette

Macrina herbed rolls with butter

Entrée :

Beef Braciole – a flank steak roulade filled with garlic, mint, and parsley, and simmered in a San Marzano tomato sauce

Creamy polenta

Sauteed broccolini with a squeeze of lemon

Fruit and pound cake parfait – brown butter seared pound cake is topped with lemon curd, blueberry compote, and Chantilly cream

Mediterranean Buffet 

Salmon with a citrus pistou

Aleppo pepper marinated bone-in chicken thighs

Mejadra – a sweetly spiced dish of lentils, rice, and fried onions

Roasted eggplant halves with za’atar, pomegranate seeds, and a buttermilk sauce

Greek salad

House-made hummus with pita bread

Backyard Wedding

Basil and prosciutto wrapped prawns

Zucchini rollups with harissa, goat cheese, lime, mint, and pine nuts

Beecher’s cheddar and Manchego with crackers

Plated dinner:

On the table:

Macrina rolls with butter

Northwest summer salad with fresh berries, goat cheese, toasted hazelnuts, mixed greens, and champagne vinaigrette

Entrée course:

Salmon with a dill and pistachio pistou

Wild and brown rice pilaf

Sautéed green beans

Plated Meal

Stationary appetizers:

Chicken Sosaties – a South African specialty of tender chicken marinated in apricot curry, skewered with onion and apricots, and grilled with an apricot curry glaze

Ahi Poke in cucumber cup

Balsamic glazed grilled seasonal stone fruit crostini with goat cheese

Mixed green salad with roasted beets, fennel, toasted hazelnuts, rosemary, shaved parmigiana, and champagne vinaigrette

Fish course:

Entrée sized sweet potato salmon cake on a bed of mixed greens with a light lemony aioli

Smoked herb crusted pork loin with a brandy-Dijon sauce

Olive oil smashed potatoes

A Few of the Bride and Groom’s Favorite Places 

Smorrebrod – a selection of open-faced sandwiches cut in thirds *Denmark*

Smoked salmon on house baked brown bread with crème fraiche, capers, shaved radish, and lemon

Roast beef on rye bread with pecorino, arugula, and truffle mayo

Hummus and avocado on wheat bread with hardboiled egg, sprouts, olive oil, and lemon

Half dried tomato with mozzarella and basil on sourdough with olive oil and balsamic

Chicken Satay skewers with peanut dressing *Thailand*

Briouats – phyllo dough pastry stuffed with spiced ground beef and lamb *Morocco*

Butternut squash and lentil tagine *Morocco*

Lemony couscous *Morocco*

Chicken souvlaki skewers *Greece*

Horiatiki salad with chunks of tomato, red onion, cucumber, bell pepper, kalamata olives, and feta *Greece*

Coconut rice and beans *Belize*

Fried plantains *Belize*

Rababerjordbaergrod – rhubarb and strawberry compote with fresh whipped cream *Denmark*

Coconut black rice pudding with mango-mint salsa *Thailand*

Baklava *Greece and Morocco*

Chocolate rum truffles *Belize*

Italian Dinner   

Grilled crostini with house-made lamb sausage, fig jam, and red onion

Lemon and bay marinated prawns with a sugar snap pea garnish

Caramelized three onion and three cheese rustic tart

Family style first course:

Vegetable antipasto – cool roasted mushrooms, balsamic roasted red onions, roasted peppers, grilled marinated eggplant, grilled basil scented zucchini, and cumin roasted carrots

Focaccia with olive oil and balsamic

Chicken saltimbocca with prosciutto, fontina, sage, parmesan, and fresh mozzarella

Salmon salmoriglio - a delicate southern Italian sauce of lemon, olive oil, and fresh herbs

San Marzano marinara sauce

Primavera vegetables – tomatoes, peppers, green peas, English peas, basil, tarragon, extra virgin olive oil

Wedding Brunch 

Brunch buffet:

Frittata with seasonal vegetables, goat cheese, and fresh herbs

Crispy bacon

Assorted bagels with cream cheese

Lox with lemon and capers

Sliced cucumber, tomato, and onion

Croissants with butter and preserves

Seasonal fruit turnovers – apple, banana Nutella

Freshly baked muffins – morning glory, blueberry streusel

Mimosa’s

Balsamic flank steak crostini with blue cheese spread

Devilled eggs with bacon

Entrée sized sweet potato salmon cake with a light lemony aioli

Pollo al Rosmarino – bone in chicken thighs roasted with lemon and rosemary

Wild and brown rice pilaf with apricots, golden raisins, walnuts, lemon, and fresh herbs

Pub Style Buffet 

House-made sausage rolls with our special spice blend, served with mango chutney

House-made potato chips, served in a paper boat

Cheeseburger with cheddar, caramelized red onion, and tomato chutney, on a brioche bun

Chicken Bahn Mi with pickled carrot, daikon, cucumber, jalapeno, cilantro, and spicy mayo, on a potato bun

Reuben with sliced corned beef, swiss, sauerkraut, and Russian dressing, on a pretzel bun

Creamy mac and cheese

Roasted Mexican corn on the cob with chipotle infused butter, crema, cotija, and chili powder

Salad of greens with crunchy fresh vegetables and tarragon vinaigrette

Minted melon medley

Summer Fiesta 

Grilled chicken skewers with red chili mole

House-made tortilla chips

Eric’s salsa’s – verde, rojo, and habanero

Fresh guacamole

Tacos Dorado with potato – our authentic take on a taquito

Street tacos

Barbacoa beef

Baked mahi mahi

Cumin roasted butternut squash

Corn tortillas

Mild salsa rojo

Salsa verde

Diced onion and cilantro

Pickled jalapeno

Queso fresco

Shredded lettuce

Lime wedges

Mexican rice

Black beans

Spinach salad with jicama, pepitas, cotija, and honey lime vinaigrette

Fresh watermelon, mango, jicama, and cucumber, with lime and chili salt

Mini cupcakes

Lime with tequila lime frosting

Chocolate with Kahlua chocolate buttercream

Coconut cream pie tartlets

Brigadieros (Brazilian fudge balls)

Vegan Italian Dinner 

Vegan charcuterie, served with crackers and crusty bread

House-made vegan mozzarella

Cauliflower hummus

Crudité of cucumber, celery, jicama, bell pepper, and radish

Marinated olives and artichoke hearts

Toasted pecans and shell on pistachios

Assorted dried fruit and grapes

Wild mushroom and vegetable ragu

Penne pasta with olive oil and parsley

Sauteed broccolini with lemon and a touch of chili flake

Salad of mixed greens with half dried tomatoes, capers, red onion, and lemony vinaigrette

A Vegan Spring Wedding 

Caprese crostini with house-made vegan mozzarella, tomato, and basil chiffonade

Eggplant rollup with vegan cream cheese and balsamic drizzle

Mango summer roll with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint, with miso-ginger sauce

Family style dinner:

Focaccia, ciabatta, and herbed baguette with olive oil and balsamic dipper

Entrée:

Portobello mushroom stack with cannellini bean puree, roasted peppers, sautéed onion, eggplant, and a tomato coulis

Fettuccine primavera with seasonal vegetables and fresh herbs

Heirloom tomato salad with fennel, peppers, and fresh herbs

Baby kale salad with lemon, olive oil, and house-made croutons

Non-Profit Auction 

Mini grilled cheese and tomato soup

Grilled pear on pecorino with a drizzle of honey and fresh thyme

Oyster shooter with horseradish cocktail sauce

Macrina rolls and breads with butter

Baby kale salad with roasted butternut squash, pickled onions, pepitas, lime vinaigrette, and a drizzle of tahini

Plated main course:

Land – Carlton Farms pork tenderloin with brandied apples and raisins

Sea – Baked salmon with a topping of parsley, oregano, garlic, olive oil, anchovy, and lemon

Earth – Eggplant Parmigiana

Sides for all:

Brown and wild rice pilaf with vegetables

Broccolini sauteed with olive oil, salt, pepper, and a hint of lemon zest

School Auction #1 

Thai butternut squash soup with coconut (in a chimney cup)

Mini lemongrass chicken meatballs with ponzu sauce

Zucchini rollup with harissa, goat cheese, mint, lime, and toasted pine nuts

House-smoked salmon, whipped cream cheese, and red pepper jelly on a cracker

Slightly curried devilled eggs

Bacon topped devilled eggs

Assorted breads with butter

Salad of greens with crisp apple, candied walnut, blue cheese, and apple cider vinaigrette

Meat option

Berber spiced rubbed whole chicken pieces

Lentil and rice pilaf with a crunchy onion garnish

Medley of tri-colored baby carrots and broccolini tossed in olive oil, salt, and pepper

Vegetarian option

Vegetable terrine, layered with cauliflower, butternut squash, and a puree of spinach, with a drizzle of marinara

Pilaf of rice and vegetables

Vegan option

Roasted acorn squash stuffed with a lentil and rice pilaf, with a drizzle of marinara

School Auction #2 

Mini mac n’ cheese boat

Tomato soup with a cheese straw

Assorted devilled eggs

With smoked salmon and everything bagel toping

With truffle salt

Salad of frisee, radicchio, arugula, and baby kale with caramelized bosc pears, blue cheese, slightly curried walnuts, and white balsamic vinaigrette

Bon Ton chicken – our southern style fried chicken

Skin on red mashed potatoes with gravy

Medley of baby multicolored carrots

Broccolini with a hint of lemon

Vegetable lasagna with San Marzano marinara and bechamel

Seasonal stuffed vegetable with quinoa

School Auction #3

House-smoked trout on brown bread with lemon caper butter

Northwest salad in endive with grapes, apples, celery, onion, and blue cheese

Eggplant caponata tartlet in a phyllo cup

Meze on the table:

Matbucha, a cooked ‘salad’ of roasted tomatoes and peppers

Spiced roasted chickpeas

Baked cod with a lightly scented saffron tomato sauce and toasted almonds

Couscous with cumin, coriander, and a touch of cinnamon

Roasted zucchini, fennel, butternut squash, kohlrabi, and carrots

Lemon scented broccolini

Falafel vegetable patty with a lightly scented saffron tomato sauce and toasted almonds