HomeWining & DiningThe Goose re-opens post-fire at Wild Geese

The Goose re-opens post-fire at Wild Geese

The restaurant is for the time being located in the Conference Room. 
Understandably, re-opening The Goose in the present circumstances at Wild Geese makes the logistics of kitchen proximity and speed of delivery more challenging, but the waiters managed admirably.

Options at The Goose consist, as previously, of a table d’hôte, offering three or four choices per course. 
On this particular night, Chicken Livers, Smoked Salmon and Fried Brie were offered as the starters.  I enjoyed the generous portion of delicious chicken livers, the spice levels enhancing rather than drowning the taste of the livers.

The Fried Brie, again a generous helping, was served with a Cranberry sauce, its sharp flavour pleasantly cutting through the creaminess of the cheese. 
The smoked salmon was also delicious.

Three of the four main courses were available, so Pepper Steak was not an option.  
The chips that came with our mains were wonderful – golden and crunchy on the outside, soft within, and not a hint of sogginess.

The hake with tartar sauce was average rather than note-worthy, while the Portuguese Chicken lived up to its description and was hot, spicy, and tasty.

The Tagliatelle al Ragu lacked enough sauce to prevent it from being sticky, so the full flavours of the different meats making up the traditional ragu were not set off to best effect.

Two of the three desserts on the menu were available that night.  The traditional French Bûche de Noël was a slice of fruit cake covered with a rich creamy chocolaty sauce.

As the name indicates, Bûche de Noël is cake presented and garnished to look like a log ready for the fire, used in the ancient fire-festival of the winter solstice, a type of sweet roulade, and the type of cake used can vary. 
The Chocolate Duo comprised chocolate mousse, vanilla ice-cream and a piece of chocolate cake.  
Both were enjoyed.

To round off the meal, we found that real fresh brewed coffee was not an option, and with instant Ricoffy, Tanganda or Rooibos as our choices, we decided to call it a night.

Vegetarians would have struggled with this menu, and it was disappointing that some menu options were not available, when already limited to a table d’hôte. 
We were surprised to find that tax was not included in the prices, but added at the end – unusual in Zimbabwe. 
We wish The Goose the best in getting fully back on their feet after the fire.

Deluxe Family Restaurant
3 Plates
Expect to spend US$30 to US$35 per head
Wild Geese Lodge
2 Bucklands Lane,
off Alpes Road, Harare.

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