Glasses and crockery clink. Multilingual conversation rings out. The Royal Livingstone Express chugs along slowly.
Just before sunset, we rolled slowly towards the Victoria Falls Bridge. Along the way, we were offered amuse-bouches, small bites to awaken our appetites and hint at what was to come. Crispy bruschetta stacked with fresh tomato, herbs, and garlic, a deceptively simple dish that delivers complex flavours, was followed by tender, lightly seasoned chicken skewers.
As the sun slipped faster below the horizon, we were seated in the dining car and served focaccia, another pre-menu treat. Each bite carried hints of rosemary and olive. I chose the house white. Soon after, the first course made its entrance: the Royal Express cornet, a butternut hummus, held in a pistachio cone, crowned with pumpkin seeds. Subtle sweetness met the crispness of the cone and seeds against the hummus's velvety texture.
Next was roasted local tomato soup. I do not have fond memories of tomato soup, but I was pleasantly surprised by the depth of flavour I often find lacking elsewhere. Slow-roasted tomatoes and onion formed a rich, smoky umami base, while the generous drizzle of basil oil further elevated an otherwise humble dish, garnished with light, airy Parmesan puffs.
The third course was the star of the show. Bream ceviche. Our delicate Zambian river bream was dressed in a bright, creamy citrus vinaigrette. Ají amarillo and jalapeño added a gentle heat, while fresh, aromatic coriander tied the whole dish together, one tender bite after another.
With the arrival of the Zambian beef tenderloin, I switched to the house red. Seared beef lay on a bed of pumpkin puree, spinach, and mushroom duxelles. The beef’s richness was cut by the sweetness of the pumpkin and the earthy flavours of the mushrooms. Flanking this quartet was a buttery-soft potato puree garnished with a shard of crackly puff pastry.
One course remained, and I was already satiated. Dinner service had been seamless throughout. The wait staff were attentive while giving me enough room to enjoy the courses. Our glasses were never empty for long.
There is always room for dessert: an Eton mess, airy meringue layered with tart lemon cream and fresh, succulent berries, a playful, light finish to a formal evening. I followed it with a mint tea.
All the courses were a thoughtful balance of tastes and textures. Local, sustainably sourced ingredients were prepared using a mix of simple and sophisticated techniques, resulting in flavourful, memorable dishes. Even more memorable was the setting, a restored vintage steam train making its way through Livingstone and onto the bridge. The views before sunset, the excellent service, attention to detail, exquisite flavours, and refined atmosphere of the Royal Livingstone Express all came together to elevate the meal beyond the ordinary.
Sidebar
ON THE MENU:
Hotel Transfers
Sundowners
Amuse-bouche
Royal Express Cornet (V)
Roasted Local Tomato Soup (V)
Bream Ceviche (GF)
Zambian Beef Tenderloin
Eton Mess
House Wines and Spirits
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K 4,192
All Aboard!
The Royal Livingstone Express is accessible year-round.
Contact Details:
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