22.11.2017 I was invited to Parc Ferme to try out their newly updated Afro-Fusion menu and refurbished establishment. It has been given a vibrant face lift with stunning art pieces and décor to add a classy edge. They apparently also have a Breakfast buffet for those early morning peeps, and they are conveniently placed right opposite the Convention Centre.

Onto the evening, we started off with welcome drinks, and listened to the live music being played which created a chilled tone for the evening ahead. Our waitress was so lovely and friendly, she was on point the whole evening.

The menu had a few old items and some new, with of course a new spice kick to it compliments of Chef Atmar who is from Mauritius. We were treated to a divine 3 – Course meal, which a few exceptions which I didn’t like.

For starters and this was probably my highlight in terms of food and flavor, a Trio of Soup, of which hands down the Peppered Soup with Goat meat stole my tastebuds. Second was the Curried Lentil with Coconut cream served with a Tomato Salsa Bruschetta and lastly the French Onion Soup with toasted Bread loaded with Gruyere, which was a tad too sweet compared to the spiciness of the Peppered Soup.

For mains, there was quite a lot to choose from so if you are a picky eater, then this Is your place i.e. Meat, Chicken, Goat, Fish or Vegetarian. Our table decided to be adventurous and each try something different, making conversations even more interesting when our plates arrived. I opted for the Whole baby Panga, marinated and roasted in Creole Spice served with Wok Egg Rice and Salad. So, I am usually a big fan of Panga fillets served at other restaurants, so I was a bit taken aback, when indeed I received the entire fish, head to tail on my plate. Although the spices of the fish were delicious, I just find that I could not enjoy the fish, as I was too busy digging out all the bones and trying not to choke on them.

Last but certainly not least, dessert. Knowing us foodies, most of us obviously took the decadent route, the Chocolate Fondant, with a Molten Middle served with Vanilla Ice cream. I think the chocolate in the middle could have been a bit more “soft” but a tasty ending nonetheless.

Thank you to Chef Atmar and the team, for a great meal and awesome service. Our glasses were always full, and the smiles were endless throughout the night.

Definitely give their new menu a try if you have an adventurous palate.



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