Anyone visiting Bulawayo in Zimbabwe’s captivating south-west region of Matabeleland should not miss eating at The Deck bar set within the grounds of beautiful Banff Lodge.
This landmark property in Zimbabwe’s second largest urban centre has been welcoming guests for decades in one way or another. The Deck, part of the spacious site located in the pleasant Hillside residential neighbourhood, is open to guests and visitors alike. It was apparently designed to give the feel of being in a lodge on the Zambezi River. The thatch roof and lush greenery surrounding The Deck certainly creates a relaxing space where you can either enjoy a drink until 10.30pm or dine al fresco gazing up at the stars after sunset. Food orders are taken up until 9pm. Lisa Dixon from Banff Lodge informed me that Monday was the busiest day for the kitchen as this was the only popular restaurant open that day in Bulaweyo.
On the night of my visit the relaxed bar area had a decent crowd who had come for sundowners and seemingly stayed on, while nearer to the pool several tables were occupied with diners. I was impressed to learn that meals are served all year with the exception of Christmas Day such is the popularity with its patrons, including a loyal local clientele.
The Deck’s reputation for fine food is well deserved and Chef Ryan’s team produced sensational dishes during the national chef’s competition held during the 2019 Sanganai tourism expo. The dinner menu is a really appealing choice covering starters, salads, meat, seafood, poultry, pasta, vegetarian options and ‘sweet things’. Specials range from Pie of the Day to a Vegetarian Sesame Teriyaki Bowl. Everything ordered by the large group dining with me was served in reasonable time (by friendly and very efficient staff) with generous portions that were beautifully presented.
One of the ‘stars of the show’ was definitely the Peri Peri Baby Chicken. Chef Ryan’s kitchen uses locally-sourced, free-range poultry that is marinated in a secret house recipe that includes garlic, white wine, bay leaves and (of course) peri peri. After twenty four hours the chicken is chargrilled to order. The result is a mouth-watering and tender chicken sensation served on a wooden board with a choice of sides. This dish reflects the gift of Chef Ryan’s team to source great ingredients and to skilfully transform them into great food.
In a country rightly renowned for the quality of its meat and supreme skill at cooking it, this absolutely outstanding part of the menu could rival any great eatery in Zimbabwe. The meat options include Fillet Balsamico accompanied by whipped mashed potato topped with rocket and parmesan shavings. The balsamic glaze comes courtesy of the award-winning Willow Creek in South Africa. Garrick Steak, which takes its inspiration from the famous London club of that name, consists of Chateaubriand fillets stuffed with mushrooms and garlic then topped with a creamy sauce. All meat specialities are served with whipped mash, fries or rice plus a choice of seasonal vegetables or salad.
I opted for the 250g sirloin which the menu described as ‘tender yet succulent, aged to perfection’. The taste surpassed the description. The grass-fed beef cattle used to create this plate of indulgence are actually reared by the establishment’s proprietor so quality control is therefore guaranteed and the meat is obviously of a world-class standard. My sirloin was the finest that I tasted during a tour of Zimbabwe filled with memorable steak suppers. I would even venture to say this cut rivalled the legendary Nelson’s Eye steak house in Cape Town. Praise indeed.
Naturally Banff Lodge ensures The Deck has a drinks list that matches the quality of their dinner menu. From a carefully chosen selection of lovely reds, somebody really clever selected a bottle from South Africa’s Neethlingshof vineyard that reminded me of a memorable visit to the impressive tasting room of the Western Cape estate. To accompany the sublime steak, Anthonij Rupert, Optima, 2014 was a perfect pairing. Optima blends Cabernet Sauvignon, Cabernet Franc, Merlot in a masterful way to produce a wine with a very appealing finish. The wine profiled by critics as ‘gloriously smooth’ certainly lived up to the description. I will certainly be exploring the wines made by Johann Rupert, who named the brand after his late brother who founded the enterprise, when visiting Franschhoek on my next trip to South Africa.
‘Sweet things’ at the end of the menu again showcases the skill and versatility of Chef Ryan’s team with a choice of five treats. Desserts included Lemon and Ginger Cheesecake (that cleverly uses a gingerbread crumb base) served with strawberry sorbet and Amareto Tiramisu that comes with a scoop of vanilla ice cream. The puddings presented to us were attractive and tasty.
The Deck at Banff Lodge really sets a high standard for casual dining in Zimbabwe. It has a winning combination of a pleasant setting, good service, great (really great!) wines and a really fine menu featuring some outstanding dishes that will impress even the most discerning diner. Anyone visiting the attractions around beautiful Bulaweyo should take time out to enjoy the delights of The Deck at Banff Lodge. You will not be disappointed.
www.banfflodgehotel.com
