DINING WITH THE COMMISSIONERS

Marina Lodge’s elite food outlet relaunches

The spectacular Commissioners Ala Carte Restaurant has been relaunched.

The restaurant is located at one of the most beautiful riverfront properties in Kasane, the Chobe Marina Lodge. Offering a fine dining experience to diners and those who wish to have a taste explosion, the breath- taking restaurant leaves diners with an experience of a lifetime.

Where else in the world, does one get a chance to enjoy a world class meal while taking in the length and breath of the riverfront. Located at the second floor, we are told that one gets to enjoy panoramic views of the great Chobe River. The restaurant, alongside other parts of the Chobe Marina Lodge, recently underwent a soft refurbishment exercise. Chobe Marina Lodge is one of the properties that fall under the Aha Group of properties.

Executive Chef, Thapelo Kesiilwe oozes passion when he shares the vision of the restaurant and what they seek to attain. He explains that the relaunch of the restaurant at the end of September was very successful. And that they were looking forward to hosting and showing off their culinary skills to the many guests who will walk through their doors.

“We offer fine dining at its best,” he says adding that while they had a set menu, they were also flexible in terms of what they were offering. They also want to make sure that while they offer international cuisines, they also offer a bit of local staples in their menu such as your Oxtail and Seswaa. “We cater to the needs and wants of everyone,” explains Kesiilwe. He adds that their clients are very excited about the new developments within the restaurant, and that it can only get better from here.

“Mind you we have one of the best views in Kasane. We are up there when it comes to the view and an array of cuisines that we serve,” he says.

Something that makes them one of the best outlets in town, he says, is how they are very serious when it comes to offering only the best and fresh ingredients. They get weekly supplies, which guarantees the freshness in a plate for the clients. With suppliers such as Senn Foods and Bidvest foods, they want only the best for their clients. And it is this factor that sees many looking forward to enjoying a meal and a drink or two.

On the menu, items to look forward to include Smoked Salmon with a few additions that give clients a mouth- watering taste. Other items on the menu such as Lamb Shanks, are one of their most sought- after dishes. It is in the way that they cook the lamb shank. Served with mashed potatoes and vegetables, Chef

Kesiilwe is certain that you will only get a lamb shank as good as they give. “Other factors that give us a winning end result is how we go all out when it comes to factors such as presentation, colour and spending the taste,” he says. “Everything that goes into our plates compliment each other,” he adds.

On the sweet side, he explains that they have sweet treats such as Passion fruit Panna Cota which melts in your mouth.

The Exec Chef highlights that he strongly believes in training and sharing as much knowledge and skills as he can with his kitchen brigade.

A hands- on leader, he is not afraid to spend hours standing up, and taking care of all the nitty gritty details of each and every plate that leaves his kitchen. “My only wish is to serve the best to our clients,” he says. He is highly appreciative of his Senior Management leaders who are very supportive, and are always ready to meet him halfway.

Mochudi born, Kesiilwe has been in the culinary world for a couple of years now. His journey started off at Cresta Lodge in 2002, where his passion for his chosen profession really grew. In 2012, he was promoted to Cresta Marang as Chef de partie.

His keen interest to learn and grow his knowledge saw him enrolling in a number of courses/ qualifications. From Cresta Marang, he moved to Cresta Riley’s where he continued to challenge himself and excel in the kitchen. Prior to joining his current employer, he worked for one of the 5- star properties in the Okavango Delta where he took his passion to the next level. He joined Chobe Marina in April last year.