OSA Restaurant Media Lunch

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I was recently invited to the media launch of the OSA Restaurant at Fairmont Zimbali Lodge, situated just beyond Ballito. Despite my GPS not knowing exactly where to go, my friend Nicola (run on coffee) and I eventually found it. We arrived about half an hour earlier than expected due to the fact that we didn’t want to get lost (enough said!). When we arrived, we inquired at the information desk as the where the OSA Restaurant was. It is situated on the ground level of the Zimbali Lodge which meant we had to descend a few flights of stairs which were adorned by the most enormous and beautiful light fittings.
Nicola and I were the first guests to arrive, so we decided to order cappuccino’s and sit outside (despite a slight chill) and absorb our stunning surroundings. Slowly but surely other guests started arriving on the level above the restaurant (we could hear them), so we decided to go upstairs to meet and greet everyone. Besides one familiar face, all the other guests (in media) were new to us. It was lovely to meet new people who shared similar interests and aspirations. While we were chatting and getting to know one another, we enjoyed freshly squeezed orange juice, while the other guests had the alcoholic version. We also enjoyed a lovely taster of Tomato Soup served with a block of grilled Paneer. It was delicious. At about 12:30 our hostess called us all together where we descended back down to the restaurant and were finally seated to enjoy our 4 course lunch consisting of the most amazing Indian Cuisine.
First up on our menu was the Amuse-Bouche (https://en.wikipedia.org/wiki/Amuse-bouche) which consisted of the tastiest Chicken Liver Tikka, Crispy Pur Prawns and Lamb Samosa. They were all too delicious for words.
The curries, which arrived soon after the Amuse-Bouche included a very tasty array of Butter Chicken, Lamb Rogan Josh, Prawn Korma and Paneer Tikka Masala all served with the most amazing, buttery naan bread. By this time I was so full from all the mouthwatering flavours, I had to stop and take a breather since the Tandoori Grills were on their way.
The Grills were made up of Chicken Tikka, Rock Cod Tikka and Kashmiri Lamb Chaape which is Lamb Chops marinated in Kashmiri spices, yoghurt, mustard oil and tomato mango chutney. Sadly, of the grills I could only squeeze in a mouthful of the Chicken Tikka, so I didn’t get to taste the Cod (which is locally fished from Salt Rock) or the Lamb chops. I do however believe it was delicious from the oooo’s and aaaa’s which were coming from around the table. Finally, something I would skip a main meal for, is dessert. My favourite all time dessert is Crème Brûlée which is what arrived first. A delectable trio of Cinnamon, Chai and Rose flavoured Crème Brûlée. I was in dessert paradise. Another dessert which arrived at our table was the Golden Gulab Jamun which is a soft sponge soaked in sugar, pistachio, almond and golden leaf. What would a taster lunch be without a third dessert? Yes that’s right; a final “cherry on the cake” as they say was Kesari Kheer. A rice pudding infused with coconut, saffron and pistachio. My favourite is still Crème Brûlée.
All the delicious food we ate was prepared by the Zimbali Resort OSA Restaurant Chef’s. They are Melanie Moodley who is a Senior Sous Chef working at Zimbali for 15 years. Executive Pastry Chef Nesar Ahmad Noorullah has brought a touch of exotic India to South Africa where he has worked for just over a year and lastly Seelan Naidoo, who hails from, Tongaat, developed a love for the food industry whilst working as a waiter during his school days. By the time he found himself working as an a la carte waiter at the Maidstone Golf Club, he realized that was where he most wanted to be was in the kitchen.
I had the most memorable experience in a long time. I absolutely love food and tasting food from different cuisines. This Indian Cuisine experience was truly a memorable one and one that I’d like to have on repeat.

About Fairmont Zimbali Resort
South Africa’s magnificent eastern shoreline presents gently rolling hills and lush flora, pristine forest and glistening sea, which form the backdrop to a world of wondrous sights. Cosmopolitan flair and traditional Zulu accents permeate Fairmont Zimbali Resort’s 154 guest rooms and suites, each with scintillating views of the warm Indian Ocean. Adding to the superb offerings is a variety of exquisite food and beverage experiences; a 280-square-metre ballroom; and welcome recreation, including a renowned Willow Stream Spa, a state-of-the-art fitness centre and a fully supervised Y-Univers Kids’ Club. At Fairmont Zimbali Resort, our legendary hospitality and attention to detail create an atmosphere of pure paradise. For more information or reservations, please visit fairmont.com/zimbali-resort.
About Fairmont
Fairmont Hotels & Resorts connects guests to the very best of its destinations, providing travelers with memorable travel experiences, thoughtful and attentive service and luxury hotels that are truly unforgettable. Each Fairmont property reflects the locale’s energy, culture and history through locally inspired cuisine, spirited bars and lounges and distinctive design and decor. With more than 65 hotels globally, and many more in development, the Fairmont collection boasts some of the most iconic hotels in the world, including The Plaza in New York, The Savoy in London, Fairmont Peace Hotel in Shanghai and Fairmont Le Château Frontenac in Québec City. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company that operates more than 125 hotels and branded residential properties under the Raffles, Fairmont and Swissôtel brands.

For more information or reservations, please visit fairmont.com.
For further information contact:
Joanne Du Plooy
Fairmont Zimbali Resort 032 538 5000

  • Nicola Meyer


    It was so divine!

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