The Mpumalanga salad with greens, avo, macadamia nuts and orange is excellent with the house flatbread (cumin, coriander, olive oil and lemon). Innovative Afro-fusion dishes include air-dried Kudu bresaola with strawberries, feta, cocktail tomatoes, red onion, cucumber and Dijon vinaigrette, or ostrich berbere (Ethiopian spice mix) served with Zimbabwean nhopi dovi, a peanut and pumpkin mash.
Many great suggestions and selections by the in-house sommelier, such as M’hudi Pinotage.
While you could easily be distracted by the feather headdresses, hand washing and face painting at Moyo, this is a quality restaurant run with solid principles in place. The waiters and managers are friendly, courteous, helpful and attentive.
While you may feel like you’re visiting a Hollywood-fantasy version of some far-flung African city, enjoy the experience for what it is: a celebration of African food and culture.
The outside buffet area represents good value for money, with many protein options prepared to order. Choose from tasty beef sosaties, kudu chops, boerewors, butterfish, calamari, grilled chicken, chakalaka, lamb curry, a cheese table, good selection of salads and vegetables, and desserts. (HF, October 2011)