Dare to be deliciously different

OUT and ABOUT
Hazard lights are definitely becoming a hazard. Drivers seem to activate them at will leading to intense confusion as to what they are actually doing. You no longer know if someone is slowing down, breaking down, talking on a cell phone, is lost and confused or simply getting ready to turn. Hazard lights start flashing at non-working traffic lights or when stopped in the middle of the road to buy a newspaper or recharge card. Today I encountered a vehicle with hazard lights flashing — parked on the wrong side of the road facing oncoming traffic apparently without a care in the world. And this was not on a small side street but on one of the city’s major thoroughfares! How is this possibly okay?  And while the police seem very vigilant about checking for radio licences — the lack of which is hardly a threat to road safety — the same enthusiasm is not applied to random use of hazards. In fact some of the culprits are vehicles with police plates! Beware flashing lights is all I can say.
On a calmer note I lunched at The Mill in Ballantyne Park. Previously Millers, the name change and revamped look has left the restaurant much brighter and lighter.  Turquoise and whitewash are now the colour tones and although the teak tables and leather seated chairs are the same, white paint on the chairs gives a bright lift to the room. Dividing half walls feature assymetric turquoise and white poles bringing in a casual seaside feel.
Entry is through the bar, furnished with high tables and counters and wide open windows with, like so many Harare restaurants, a view onto the carpark. At least there is also some greenery and trees rather than the unmitigated tarmac outside the supermarket further along the strip.
There is an extensive tapas menu — ranging from US$2 for Zucchini frites, home made crisps and olives up to US$6 or US$7 for prawns or ribs — great for enjoying with drinks while watching a game or chatting with friends, but whether one eats in the bar area or the main restaurant, food is available from both the bar menu or the more substantial restaurant carte.
Someone had told me that ladies got special prices Monday, Wednesday and Friday — but perhaps that was an expired deal.
We chose crumbed prawns to share (US$10) from the starter menu. Presentation was an abso-lute delight. Crusty prawns with tails in the air served on a chilled white board with blobs of fresh green avocado mousse, squares of virgin mary jelly — (melt in the mouth cubes of Tabasco and tomato sauce), cool cucumber spaghetti and quinoa crumble. The prawns were perfect and the accompaniments not only beautiful to look at but really tasty. 
Both of us had mussels (US$14) for mains — served in a garlic and cream sauce accompanied by lemon aioli, fresh bread and fries –  plated separately on an artist like palette.
Other mains looked really interesting — showcasing unusual flavour combinations. Special of the day was slow braised pork belly (US$15) with creamed parmesan corn, corn and coriander fritters, intriguing sounding bacon popcorn and apple relish. Young chefs HD and Karley certainly offer up food with a difference — and it really works.
Our only complaint was that the mussels cooled rather rapidly in their large serving boat although accompanying finger bowls contained piping hot water!
The espresso was also a bit cool and it was not a day for desserts. Service was superfast and efficient and the atmosphere refreshing and chilled.
I look forward to trying out some more of this imaginative food.
– g.jeke@yahoo.com