Although parking is externally in specially prepared bays, under supervision, one does not get the real picture until entering through the gate. Lo and behold, a huge garden, amid thatched and tiled edifices. Large trees, including solid palms, various nooks and crannies, a pool tucked away among a verdant growth, and flowers depending on the season. Obviously a place designed for “al fresco” dining.
However we chose to dine indoors in the tiny dining area of this eleven-luxury bedroom lodge. The ceiling is a painted miniature sky in blue, with white clouds, having two elaborate glass chandeliers, while the walls are vertical panels of wood strips, with flooring of large, grey-n-white floor tiles.
On one wall over a grey fireplace, a huge gilt framed mirror, on the opposite a smoky glass window, while the front wall consists of simple full-length bay windows with a view of a mature garden.
A white cloth, wine glasses, and place mats with a zebra design. Polished wooden salt-in-pepper dispensers on a matching roundel of a tree. Black backed dining chairs, and red backed conference chairs provide for a bit of a hotchpotch in design.
Along the opposite wall, a series of bain-maries offering the buffet (when applicable) set out on a white embroidered cloth over tables.
An elaborate a la Carte menu, with an international and local cross section ranging over fish, fowl, flesh as well as international concepts. Pricing on par with the up-market city outlets. More of that at another time.
So now for the buffet at P55 per head. Eat as much as you like with a limited selection.
Lamb stew. Tender pieces, with onion, carrot, in a thick spicy gravy. One of the best dishes if you like a stew. Always a reviving dish in winter.
Sweet-in-Sour Mix Vegetable Stir Fry. Courgettes, cauliflower, carrot, capsicum. This was a good vegetarian dish, with an oriental touch.
Bogobe. A dry porridge like mixture made from sorghum. An acquired taste for some, but still a complementary dish for any meat stew.
Roast Chicken. Pieces of the fowl roasted to a nicety. A popular item.
Mixed Salad. Some lettuce leaves, tomato chunks, sliced capsicum and cucumber. A basic dish.
Dessert only offered vanilla ice cream, or a variety of yoghurt. What’s new pussycat?
This establishment is open as early as 6.30 am when a breakfast of many choices can be had. Closes at 11pm, last order; chef is Lebo Keboalemang.
The waitresses are clad in maroon trousers, white long sleeved blouses, with red edging.
This is definitely a versatile outlet, with three small conference rooms, a courtesy bus, and plenty of BBQ activities over the weekend.
By the way, restaurants are still going down like ninepins. Remember the much ownership-changed establishment known years ago as Alfredo’s in BBS? Well the latest owner number four has gone under. It has resurfaced with owner number five as Urban Club.
Then the much-bruited McJohns has closed its doors. So that brings the total demise rate of restaurants to 34 and -more to come!! I hear that Keg and Zebra has just reopened under new management, and so the merry go round goes round and round.
