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Foresters Arms Hotel and Restaurant

The Foresters Arms Hotel is a country-style hotel with character. Situated in the mountainous highlands of Swaziland, amidst forested surroundings, it is only 27km from the capital, Mbabane (all on tarred roads).

Accommodation is provided in 30 bedrooms, arranged around the swimming pool and set in the colourful gardens that are a favourite haunt for sunbirds and paradise flycatchers. Each room has an en-suite bathroom, telephone and television. In the morning, wake up a cup of tea or coffee served to your bedroom. Then wander through to the dining room for breakfast. Lunch is served on the terrace or next to a roaring log fire in cold weather.

The restaurant is open all day, every day. Foresters is renown for its Sunday buffets / barbecue lunches, which include 160 different dishes to choose from, and for dinner there is a nine-course meal that changes daily. Foresters Arms Hotel specialises in the freshest ingredients cooked and served with pride, from home-baked breads to Swazi fillets of pork and beef, and fresh vegetables from a nearby farm.

Activities available include tennis, squash, walking, horse riding, and mountain biking. There is also a fitness centre and sauna. Golfers can play a round or two on the adjoining Usutu Golf Course, and for fishermen the various dams in the Usutu forest are stocked with trout and bass.

For permits and further information contact the reception desk at Foresters Arms or the Usutu Forest Fly Fishing Club (Tel: +268 404 3118, Fax: +268 404 4751 or e-mail: sefloor@realnet.co.za).

A selection of dishes from the dinner menu of the Foresters Arms Hotel Restaurant

Everyday, a variety of unique dishes are prepared at Foresters Arms. The portions are small, allowing visitors to sample the wide range of delicacies that are prepared.

Some examples of dishes that have previously been served include:

Smoked Snoek and Orange Salad: Shredded fillet of smoked snoek served tossed with mixed lettuce leaves draped with orange fillets and an orange scented dressing.

Tandoori Pumpkin Soup: A blend of sautéed onions, vegetables stock, pumpkin and tandoori spices.

Foresters Lamb en Croute: Marinated and braised in red wine and nutmeg, in a crisp phyllo pastry shell on a bed of warm couscous salad finished with tomato concasse surrounded with a red wine sauce scented with tarragon leaves and nutmeg.

Roast Kroon Farm Duck: Roasted whole with soy, ginger and garlic, served off the bone in a whole wheat crepe on a bed of shredded salad greens tossed with olives and tarragon leaves, surrounded with a youngberry and port sauce and topped with deep fried vegetables.

And for dessert…
Youngberry and Paw-Paw Pavlova with Chantilly Cream
Prickly Pear ice-cream in a Peach Schnapps Crepe Amarula ice-cream in a chocolate sponge

Plus...
Enjoy fresh coffee or tea after a cheese board of Southern African cheeses.

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