Imibala Restaurant & Deli, Somerset West

We ate some lovely food this week at a new restaurant/deli in Somerset West called Imibala. The Imibala Trust, a Gaynor Rupert philanthropic initiative started 15 years ago, is a charity that provides scholarships, uniforms and supplementary educational training to children in financial need. They ask donors to give a child R1000 and every penny of this is spent on the child and is accounted for. The Imibala Restaurant and Arts (Pty) Ltd is a company that runs a restaurant, shop and gallery and this company's activities are separate from the activities conducted by the Imibala Trust. It is the income from these businesses that supports the charity by donating funds from time to time and by hosting events for the charity

We were invited by Ian Downie, who is a member of the trust and who runs the restaurant, to join him for a delightful lunch this week with other members of the media

The outside of the Imibala Restaurant and Deli. Imibala means colours in Zulu

Inside the restaurant, the Deli is on one side. They sell local produce and have a link with a company called Terra Madre who make products for the Deli. We saw some very nice looking take home meals and some good pickles and preserves

Comfortable seats, light and airy and lots of outside space for good days

Ian Downie, Restaurant manager par excellence. We know Ian from the International Wine and Food Society

The media table

Everyone was encouraged to order both a starter and a main course. These are prawn and fish cakes with tartar source

The very crisp deep fried calamari were envied by all

The simple country salad for a vegetarian guest was well dressed

Steak, chips and a garlic aioli

A quinoa, corn and cheese salad looked delicious

Lynne had the avo, smoked trout tian, topped with chopped egg and onion and salmon caviar, Very light and fresh, just what she wanted. You can have this as a main course as well.

Thinly sliced lamb on fried aubergine slices

Beer battered fish and chips

A classic steak sandwich, the French bread was lined with toasted cheese

Stuffed chicken with a chick pea salad

John’s main was a springbok shank pie, so enormous even he struggled to finish it

Great pastry

The deli also has a good selection of freshly made cakes and bread and other treats, like fudge

So much to choose from

Pickles, preserves, sauces and biscuits

A selection of desserts was ordered for the table and we all tried them. This was a rose panna cotta topped with Turkish delight, raspberries , pistachio nuts and crisp tuille biscuits

A classic crème brulée

The cheese platter

A Dacquoise: hazelnuts, meringue and cream in layers, served with raspberries and a crème Anglaise

The booze trolley. This can provide almost any drink you desire

Loud applause for chef Nicole Dupper and the restaurant manageress

Catching up and waiting for coffee. A lovely experience, thank you all at Imibala

© John & Lynne Ford, Adamastor & Bacchus 2015