09 Dec 2025

This festive season, diners can look forward to a fresh burst of flavours and elevated culinary experiences as Avani Gaborone Resort and Casino unveils a refined new menu devoted to indulgence and innovation.

The Mahogany Restaurant introduced its vibrant, stylish, and flavour-packed main menu on Friday, promising a pampering culinary journey for food enthusiasts.

 Curated under the leadership of Chef Bernard Phuti, the bespoke menu features premium ingredients, including corn, pickled vegetables, morula, Tswana chicken, Kapenta fish and beef complemented by carefully selected wines from Fine Brands (Pty) Ltd.

“We put together something a little bit different. This evening’s menu is a journey through various districts of Botswana. We took what is grown in different parts of the country and infused those elements into each dish,” said Avani Gaborone General Manager, Williem van Heerden.

Designed to elevate the dining experience, the comprehensive new menu offers sophisticated banqueting crafted to appeal to both hotel guests and local patrons, setting a new standard for the revamped Mahogany Restaurant.

On the plate…

Guests were welcomed with an Amuse Bouche with venison carpaccio thinly sliced and marinated in olive oil, lemon juice, and micro herbs offering delicate flavours that set the tone for the feast ahead.

A beef biltong starter, featuring shredded dried beef, followed, while an alternative goat cheese bruschetta offered a creamy blend of goat cheese seasoned with salt, pepper, and herbs, topped with a drizzle of honey.

The Clemen Gold sorbet, served in elegant glassware with fresh mint, lime, and a hint of honey, offered a refreshing, smooth texture and effectively reset the palate for the main course.

The main dishes harmoniously blend local flavours with international culinary techniques.

A standout is the Tswana chicken roulade, chicken breast stuffed with crushed fillet, paired with bogobe jwa lerotse and morogo wa dinawa. Another culturally inspired but globally appealing dish is the wildebeest seswaa steak, crusted with avocado, coriander, and chilli, and served with traditional zengwe (lebelebele) and morogo.

The inclusion of bogobe jwa lerotse and zengwe as starch options brings a rich traditional touch to the menu, while the accompanying morogo wa dinawa offers a homely, comforting appeal.

For beef lovers, the beef fillet was the undisputed highlight a tender slice sautéed and finished in mustard, Worcestershire sauce, mushrooms, herbs, and cream. Paired with corn and morogo, the melt-in-your-mouth fillet is likely to become a customer favourite.

The morula chilled yoghurt mousse stole the show ,a light, creamy dessert made from strained yoghurt infused with morula juice and topped with chocolate shavings. Its refreshing taste and velvety texture left a memorable finish. ENDS