We arrived early one evening and as we were ushered to our table, we passed the buffet which was already set up with a number of local delicacies. After settling us, our waiter rather hesitantly told us that tonight we had a choice of the “traditional buffet” or a selection from the à la carte menu and then asked if we would like drinks or a look at the wine list. We asked for the list, which was quite extensive — however, it transpired that only five wines were actually available. The choice of by the glass or a bottle was available. We chose a 2008 Simonsvlei Merlot — smooth, rich and very drinkable. The wine was presented and after a bit of a battle with the cork, our waiter served it in the correct manner.
We decided to take a closer look at the buffet and found it to be quite extensive and well displayed. To start with, amacimbi (dried mopane worms), chicken feet or necks, the main dishes were roast ox head and two different stews with either sadza or rice. The vegetable choices were nyimo beans (my favourite bean), butternut, and a chomolier relish. We were intrigued but not tempted, as no matter what, I could not get past the whole ox head and my partner has had a life-long revulsion for amacimbi, just like some people cannot face snails or sushi!
For starters, I ordered the Matobo mushrooms and my partner the Hawaiian chicken. For mains I eyed the trout, but when I asked how big the trout would likely be, I was informed that trout was not actually available, leaving me, with a penchant for fish that night, with the Hobson’s choice of grilled bream fillets with steamed potatoes. My partner asked for rump steak with mushroom sauce and sadza, and for the steak to be done medium. On corroborating our order, the waiter informed us there would be a 30-minute wait, which I mistakenly thought was for the main meal to arrive!
Anyway, bread rolls arrived to lull the hunger pangs and our waiter solicitously refilled our glasses, but we would have to pace ourselves, as the merlot was going down very readily! Finally, the starters arrived — my mushrooms were crumbed and fried and very fresh. The Hawaiian chicken consisted of chicken strips in a mayonnaise sauce with liberal portions of pineapple, apple and lettuce. Both enjoyable. Then another delay.
So to while away the time, I took a look around at the décor. Loziba continues with the traditional theme — lots of cut metal work, woven baskets, carved wooden masks and dry grass and pod arrangements. The dark red table overlays have been replaced by light gold and this has helped in lightening an otherwise dark room, as there are no large windows. Suddenly I was brought out of my reverie by the arrival of the steak and fish. Hastily we tucked into our meal but I was brought up short by a mouthful of very salty fish — thankfully, it seemed the unexpected salt had been added to only one section of the fish, as the rest of the fillets were okay.
The potatoes and vegetables were only warm rather than hot, a bit of a letdown. The tartar sauce was rather cleverly presented in a cucumber “egg cup”. My partner’s meal was also not quite to his taste, as the steak arrived well done and was not actually rump! Again, lukewarm vegetables, as was the mushroom sauce.
On to the desserts — a buffet of fresh fruit salad (only two fruits), a bland cheesecake, lamingtons and chocolate cake. As we were finishing, our waiter came to ask if we were ready for the bill — and we floored him by asking for the cheese platter and coffee. A bit taken aback when he asked if we wanted Nescafe or filter coffee, we naturally chose the latter. A few minutes later he came out with a filter machine and proceeded to plug it in near us! Well, at least the coffee would be fresh.
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The anticipation of a nice selection of Zimbabwean cheeses was shattered when two plates were presented with chunks of cheddar and a white cheese brightened up by slithers of tomato. After a while we realised that no biscuits were to accompany the cheese so we started to consume it. Coffee arrived, piping hot and smelling delicious — the highlight of the evening.
The bill was presented, we paid and then waited. I eventually had to use the toilets and on coming out, found the waiter looking for the cashier in the main reception lobby. It had been a very long evening, with the best of it being the wine and the coffee.
Family Restaurant2 PlatesExpect to spend US$20 to US$25 per headBulawayo Rainbow Hotel, corner 10th Ave/Josiah Tongogara Ave, Bulawayo.
