La Buse restaurant can accomodate 50 clients

Following the success of Sam's Pizzeria in town, Sam's Group Pty Ltd has now expanded into the bar and restaurant business with the opening of La Buse and Captain Sam's bar and grill.

Situated in a secluded but remarkably splendid area at Roche Caïman overlooking the deep blue sea, the restaurant, bar and grill, which form part of a much bigger hotel and marina project being undertaken by private developers, will open its doors to members of the public as from Friday November 21.

Sam's Group Pty Ltd has invested some R1.2 million in the setting up of the bar and grill and in the furnishing of the restaurant. Most of the equipment have been imported from Germany while the furniture have been bought from South Africa.

The fully air-conditioned La Buse restaurant offers a sitting capacity of 50 for fine dining, while Captain Sam's, which is also equipped with its own wine cellar, can take about 46 clients. Clients can either sit at the bar or by the pool.

Describing the project as highly viable, the director of Sam's Group Pty Ltd, Samad Suleman, told Business Nation that La Buse's main target clients are tourists who will have to pay for their service in foreign currency, but locals are also welcome. Seychellois, Mr Suleman said, would pay in rupees.

La Buse is open daily for breakfast from 7 a.m. to 10.45 a.m. and for dinner from 7 p.m. to 11 p.m. Depending upon request, it will also open for business lunch from 11 a.m. to 3 p.m.

The restaurant specialises in international cuisine and will every now and then provide meat delicacies like ostrich, wild duck and fowl for those with more classic taste.

La Buse is also fully-computerised with Victoria Computer Services' locally made Vista software.  Clients wishing to dine at the restaurant must book early to avoid disappointment.

Captain Sam's, which offers an array of sumptuous salads, seafood and meat  dishes as well as a variety of pastas, is open from 11 a.m. to 3 p.m. for an à la carte lunch.

From 3 p.m. up to 6 p.m., it is snack time with tasty sandwiches, burgers and an assortment of ice cream of all flavours. Dinner is served between 6 p.m. and 11 p.m.

Twenty staff members have already been recruited to work at the restaurant and bar, among whom are breakfast, lunch and dinner crews and three barmen. The restaurant's executive chef is from Mauritius while the Food and Beverage Manager is from South Africa.

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