Re ja dikgang ko Indaba
Michelle Phetlhe | Wednesday May 4, 2022 06:00
I would best describe the previous menu as a snack/poolside style menu, very different to the current well thought out versatile menu. The huge grey Victorian style architectural structure with Indaba Lodge in red across the front is a statement. As the doors slide open, you are met with beautiful Afrocentric designs and prints.
The open plan is very welcoming and allows you to get a glimpse into the hotel and restaurant from the reception, including the frozen bar, which is the only one in Gaborone and this spectacular feature makes this bar completely original, it keeps your bev cold. We had the pleasure of meeting Chef Joyce. She is an absolute delight and takes such pride in her work, the tastes and visual presentation she has added to the menu add to one’s dining experience. This new menu is diverse, unlike before there are hearty meals available. She has added Pastas, Bream, Goat Stew, BBQ wings along with a bunch if new flavours. In the middle of the restaurant is a long, marble high table that seats 14.
Perfect for work meetings or intimate group gatherings. We chose to sit up on the marvelous focal point of the restaurant. Our waiter Calvin gave us our menus and I was super excited to see the design was different to the one I had known. I believe the new design is influenced by Indaba Lodge Hotel being a group of hotels, existing in Fourways, Joburg area, Richard’s Bay, Kwa Zulu Natal, and of course our very own here in Gabs. The back of the menu emulates African culture. Its colourful, has woven baskets, drums and stomping legs dancing borankana as music is the heart beat of the African continent. On the reverse side are black and white images taken at the hotel.
This type of photography evokes timeless and nostalgic feelings. Classic. For my meal, I had the Indaba Basket, which was very inviting and had an array of finger foods; a basket with a crispy fresh green salad, pork ribs, fries, beef samosas, chicken spring rolls an fish goujons. When chef said she brought in new flavours, these were found in the spicy Punjabi style authentic samoosas.
My guest thought it was fitting to try some pasta as it is new to the menu. They offer some traditional pasta sauces to go with their pastas such as Napoletana, Bolognaise, Arrabiatta and a classic Alfredo. The Alfredo did not disappoint as the love that chef puts into creating her sauce is felt. Every bite was wholesome, creamy, and smooth.
With grated parmesan and bits of ham, this pasta dish is a delightful culinary walk in the heart of Venice. Once only known for an amazing breakfast, Chef Joyce has worked on creating an all-inclusive menu, which can excite many palates. Whether you are a guest or are simply looking for a great meal, be sure to make a stop at Indaba Lodge Gaborone for an awe inspiring experience in a beautiful space.