Being shown
the reception area by Cindy Muller, the inspiration behind the designs
Staff in front
of the organ pipe reception desk
The organ was
in situ, now it is being restored. A Mali puppet at play
Moroccan style
tiles in reception on the ground floor
Carved calabashes
with gold leaf interiors are the lamps in the stair well
The Kenya room
has pictures of the Masai Mara thrown up against the wall while you eat
The very large
function room, which you can hire for events...
.... with the
stunning carved doors
Drums you use
for the drumming sessions which teach one a lot
about rhythm and working
together
A comfortable
seating area where you can meet your friends for a drink before dinner
The bar and
our table
The top floor
open air terrace with the living wall of plants
Moroccan tiles
and Moroccan leather sofas!
The open
stairwell with a view of one of the restaurant floors
Staff and the
organ pipes
These
decorative fish are actually headdresses
Two of the Mali
puppets, the organ and some superb art made from palm fronds
Our charming,
elegant waitress, Prossy Nabukwasi, is
from Uganda
The view from
our table
What went so
well with dinner, Paulina’s Reserve Sauvignon Blanc 2010
from Rickety Bridge
The 10 course
Winter set menu we were served. This is
now being changed for their Spring menu. The menu changes with the seasons
Spicy tomato
and chilli soup served with a vetkoek
(a savoury, deep-fried doughnut type
bread)
One of the
entertainers about to perform
The next course of four dishes, from top left: Gogo onder die
kombers (Granny under a blanket) Beef and
Ostrich meatballs wrapped in cabbage leaves with tomato ‘smoor’ (sauce); Game
Sosaties with Rooibos Apricots (marinated beef kebabs); Moroccan Prawn Brouiats
(parcels); Potato and pea samoosas;
served with Creamed fruit chutney.
Mali puppeteer
just about to dance around the tables
Two singing dancers
with enormous enthusiasm
Main course,
with colourful crockery. Beans and fresh
corn from Nigeria, a very mild Kenyan Coconut chicken curry served with Lemon
and peanut rice & mango atchar and Congolese Morog (rural spinach) with
peppers, tomatoes and chilli.
John’s loaded
plate, and we had lots over - the portions are very generous.
A drummer
Performers on
the stairs
Dancers
showing us lots of regional styles
Dessert is
Boeber a Cape Malay milk pudding with vermicelli, sago, sultanas and roasted
almonds and spices. Not to everyone’s taste!
Especially if they went to boarding school.
All the
toilets are unisex
More gold leaf
lined calabash lamps
As we exited
we saw the small shop in the entrance.
Photographs are © John Ford, Adamastor & Bacchus 2012
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