Financial Gazette (Harare)
Charlotte Malakoff
27 September 2008
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Harare — AN alluring and mysterious green and white house, set back in the middle of green lawns behind palisades on the Arcturus Road, has recently been re-incarnated as a restaurant, and rejoices in the name of The Flying Frog.
There are no clues as to why this establishment has been named after an "insectivorous amphibian". While there is a definite "froggy" influence (metal frog sculptures in the garden), there is no obvious emphasis on French cuisine, and the two talented chefs in attendance, Ella and Hannah, seem equally at home in a variety of cooking styles.
Invited last week to dine with the rollicking crowd of gourmets who make up the IW&FS (International Wine and Food Society), George and I arrived punctually at 7pm at The Flying Frog.
The electric gate opened as if by magic, revealing long candle-lit tables set out on the verandah. Everyone had brought their own bottles of wine, for which no corkage was charged. It wasn't long before we were all in the mood, and awaiting the first course.
Delicious homemade foccaccia with olive oil and Balsamic vinegar was soon followed by mellow, deep fried rings of calamari. Just when I thought things couldn't get any better, Chef Ellen emerged from the kitchen to serve platters of Vietnamese wraps with a spicy dipping sauce. The tender rice paper wraps, crisp crudités and tangy sauce were quite delicious.
Continuing with a South East Asian theme, the main course was a Thai platter of green chicken curry, sticky rice, green papaya salad and spicy beef noodles. The combination of coconut, lemon grass, chilli, garlic and lime in the curry dish was delicate yet flavoursome.
The pungent and exotic taste of the beef was modulated by an abundance of velvety noodles, while the papaya salad and green coriander refreshed the palate.
We licked our platters clean and before long were invited to choose from a tantalising selection of desserts. Tiramisu and Pavlova looked delicious, but my choice of crème caramel covered with fresh blueberries was especially good. Cappuccino coffee followed, with the unexpected addition of a spoon of cream, making it almost a dessert in itself.
Everything about The Flying Frog, apart from the food, tends to be minimalist. The tastefully restored old Rhodesian house with its Oregon pine woodwork is devoid of clutter and decoration and there is only a hint of white metal broekie lace on the pillars supporting the wrap around verandah.
A towering palm tree is a lone feature in the green sward surrounding the house, and some white flowering Agapanthus on the perimeter complement the peaceful green and white colour scheme.
The Flying Frog is open every Monday, Wednesday and Friday for lunch, and will open on other days and in the evenings, only by appointment. The venue can be booked for private functions for a minimum number of 16, and a maximum of forty people.
The versatile chefs can come up with a variety of starters and main courses, including chilled avocado soup, salad with Halloumi cheese, sirloin steak with mushroom sauce, lasagne and roasted vegetables.
Besides inventing exciting menus and preparing delicious meals in the kitchen, Ella and Hannah also wait on the tables themselves, creating a highly personal and unusual eating out experience.
Last week we paid $800 000 (the equivalent of US$18) a head for our three-course dinner. Prices everywhere in Zimbabwe continue to increase daily, so do enquire about costs when you make a reservation to visit The Flying Frog.
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