In line with the changing season, the Palm Restaurant at Ilala Lodge Hotel recently revamped its dinner menu, whilst simultaneously introducing a whole host of new and exciting dishes to its lunchtime offering.
New additions include a pork and mushroom stuffed roasted quail appetiser, and a slow-cooked deboned oxtail main dish. Tasty appetisers such as the springbok and pancetta samoosas, and the Gemsbok tartare are still in the mix, as are mouth-watering main dishes such as the warthog loin, slow-braised Blesbok shank, a crocodile and Porcini mushroom risotto, and the popular Kudu wellington. The dessert selection also remains unchanged, with scrumptious options such as rhubarb and berry crumble, frangelico and nutella cheesecake, and the granadilla panna cotta are still on offer.
Moving to the enticing lunch menu, diners now have the choice of a scotch quail egg salad, courgette and salami ‘spaghetti’, a pastrami ciabatta sandwich, and a smoked salmon trout bagel, among others. The hotel has also introduced delectable snack boards that feature chicken liver parfait, charcuterie, hummus, cheese, green tomato jam, homemade crackers, salt and pepper squid, and panko prawns. Finish off your lunchtime dining experience with another exciting addition: the seasonal fruit platter with an apple and mint granita, or a trio of seasonal fruit sorbets.