HomeWining & DiningAfrican spectacular at Jungle Junction

African spectacular at Jungle Junction

We decided to have a special night out for our family and treated ourselves to dinner at the Jungle Junction Restaurant at the Victoria Falls Hotel.

BY LE CONNOISSEUR

Arriving at the “Grand Old Lady”, we were greeted with welcoming smiles from the hotel staff.

It is always a nostalgic experience for me, wandering down the steps through the hotel’s garden courtyard, serenaded by the frogs and crickets.

I have vivid memories of visiting this iconic hotel as a child and it is really special to be able to share this timeless place with my own children. Walking through the gardens in the early evening, one can just make out the shadow of the bridge, backlit by the twinkling lights of Livingstone town in Zambia.

If you should happen to visit on a full moon night, the site of the Bridge and Batoka Gorge is quite spectacular.

Jungle Junction is open plan with a thatched roof and is situated in the gardens of the hotel. The dress code is casual and presently this restaurant is open for breakfast and dinner only.

The décor here has an ethnic look and feel about it, with wrought iron and ostrich egg chandeliers and miniature baobab trees made from recycled wire as table centre-pieces.

We arrived and were met by our waiter Jabulani, who was very attentive throughout our meal. We wasted no time allowing our taste buds to explore all the options.

On offer was roast sirloin, cooked to perfection and a range of vegetables that included cauliflower cheese, stir-fry courgettes with peppers and mushrooms, creamed spinach with a hint of peanut butter, pumpkin, carrots, jacket potatoes, homemade pasta with a basil pesto as well as the more traditional sadza and oxtail with a choice of different relishes.

The extensive salad bar proved itself a vegetarian’s dream, which in addition to having potato and roasted beetroot salad gave the option of creating your own green salad out of a wide range of fresh vegetables and adding various interesting sprinkles.

These included Kalamata olives, croutons, shaved parmesan, chillies and gherkins — the choices were endless! The grill offered crocodile, lamb and chicken kebabs as well as bream.

For those who like spicy food, they had chicken curry, vegetarian spring rolls, samoosas, papadams and a variety of sambals.

The desserts were enticing and numerous . . . the centre piece was a gorgeous croque-en-bouche (meaning crunch in the mouth) — a profiterole tower glazed with chocolate and encased in threads of caramel.

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