Stayed overnight at the guest house and ate at the restaurant. Service is ok, little lacking in product knowledge and communication to customer, felt very much like they were pre organized sentences.
Food; Peri Peri Chicken Liver was not spicy at all, I mean NOTHING, I hate spice and after some assurance from the person who ordered the dish I sampled, it was like sweet and sour with a curry powder spilt in by accident.
Portions are very generous, a nice plus.
Springbok Carpaccio with fig and blue cheese sounds great however the meat is wrapped around the blue cheese and fig. All the meat flavor is replaced by blue cheese and sweet fig syrup, not nice at all. Very spoilt dish due to pre preparation slackness! This dish needs to be assembled just before plating, a sure winner if this had been done!
Oxe tail was great, sauces are excellent, meat superb, this did in some way make up for the starters being below standard for the price.
Cordon bleu and kalahari schnitzel were both good, very big, full of flavor.
Desert also good, mud cake is more of a fluffy cake with thick icing as opposed to mud cake however it was very enjoyable, roasted sliced almonds make a nice touch.
All in all it would appear to be the best place in Kakamas however before claiming to be so good and being "river fusion" perhaps a rethink on preparation and quality is needed, silly mistakes can have big consequences.
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