2 weeks Ago
Peri peri lovers rejoice - Nando's in the Lanes is back. After six weeks of being closed for refurbishment, the poultry palace reopened on Friday with a brand-new look. New kit at the store includes a bottomless Rubro Iced Tea machine to complement the existing bottomless soft drink range.
My classic order (Image: NQ) With the signature bold prints and African-inspired furnishings which you would come to expect from the chicken giant, the revamped look has given the Duke Street eatery a new lease of life. In the spirit of fresh beginnings, we tried some new items on the menu during our recent visit, including the cheesy pittas to start and the Fanta-flavoured wings as a side. Coming with a sweet and sticky chutney, the pittas were loaded with plenty of the good stuff alongside some spring onions.
They were a great addition to the three-plate sharing starter offer, another thing to dip in the classic houmous with peri peri drizzle alongside the halloumi sticks. The starters, left to right: olives, cheesy pittas, houmous and halloumi sticks (Image: NQ) (As an aside - any Nando's execs out there reading this: PLEASE bring back the red pepper dip!) A limited edition offer, my friend and I were apprehensive about the Fanta collab. But despite being drizzled in the creamy salad dressing - an elite move - it was clear they were neither fluorescent nor fizzing as we had feared.
To be honest, had I not seen it mentioned on the menu, I wouldn't have been able to tell. The Fanta wings (Image: NQ) I also took this opportunity to try a dish that always turns my head, but I chicken out of each time, pardon the pun: the livers with a Portuguese roll. While they looked like something you might pick out of a plug hole, looks aren't everything.
They were melting and rich, delicious wrapped inside a bit of bread and dipped into peri peri sauce. Of course, it is a known rule that everyone has their go-to order. The livers and Portuguese roll (Image: NQ) I did not want to offend the chicken gods.
And besides, for reviewing purposes going with dishes I know well gives me something to measure against. Mine has to be the half-chicken, either medium or lemon and herb, accompanied with the peri peri fries and macho peas - occasionally with a slice of halloumi. This time I stuck to the classic meal combo, and I was impressed.
Often soft chicken skin and watery peas are what lets down this meal. But the former was crispy and the latter were dry enough for what I was about to do. For a time, the creamy salad dressing was not available as a table sauce - so I was glad to see it back.
Because, you see, my Nando's "hack" is to bathe the peas in the creamy dressing and use it as a dip for the chips. It beat the churrasco mayo and peri peri gravy for me, although I'm sure many may disagree. For dessert, a pastel de nata was non-negotiable, accompanied by the gelatos: mango, coconut, chocolate and vanilla.
I had the first two, which I actually ended up blending together to form a delicious new variety. Mangonut? Cocogo? One of the reasons Nando's is so popular is that you know what you're getting, no matter where you go. But from the customer service to the decor, this was Nando's - but on a good day.
.
