Impeccable in all aspects
" Throughout dinner beautifully attired wait staff with absolutely synchronised service attended to our every need "
Members and guests were warmly welcomed by Patrick Beck, General Manager of Sea Cliff Resort and Spa, Zanzibar; Executive Chef Esmat, Food and Beverage Manager Hussein with their respective teams.
Upon arrival on Friday, “High Tea” welcomed us. We enjoyed a selection of decadent snacks and desserts with Prosecco, teas and coffee.
That was just the beginning!
Executive Chef Esmat set himself a high bar. Very excited with delicious goodness enjoyed at that point we knew a wonderful weekend awaited us.
The afternoon was spent relaxing by the infinity pools, indulging in siestas to be ready for our first evening in Zanzibar’s Stone Town.
Sundowners were taken at Cape Town Fish Market, a newly opened restaurant located in the heart of Forodhani Park. It looks like it’s floating over the sea. Their menu includes fresh seafood, sushi, selection of meats and chicken dishes. We were treated to professional service and divine food paired with two South African wines: Neethlingshof Malbec and Nederburg Sauvignon Blanc. Add in live music and a beautiful ambience, we had a fantastic experience. Heartfelt thanks went to Keven Stander, Egner Coetzee and Lewis Chadamoyo.
On Saturday, after a lovely breakfast members enjoyed a leisurely morning - reading, in the spa, walks to the beach across beautiful gardens.
Saturday afternoon: Executive Chef Esmat served canapés and Prosecco. From amazing foie gras to beautifully cooked lobster tails plus smoked salmon, dry beef, and cheese platters. The food was so good expectations for dinner were sky high. More siestas were needed by some. Others enjoyed the pool, horse riding or hitting balls in the golf range.
As evening approached, sipping glasses of perfectly chilled Laurent Perrier Champagne we mingled with lovely jazz tunes live in the background. Sit down was 8pm sharp. The tables were beautifully decorated with Zanzibar spices as centrepieces.
Very impressed already, we were ready to discover what the six-course menu would be.
The first wine, a Kapuka Sauvignon Blanc from New Zealand - crisp and refreshing with citrusy notes and apples - enhanced our first course of amuse bouche of either shrimp shooters with mango sauce or Parmesan polenta cake with sun-dried tomato relish.
The second wine was a citrusy and sparkling Moscato from South Africa’s Swartland region which went well with the appetizer: either tartare of avocado and fresh beet or seared sea scallops. The same wine also paired with the soup course being a light tomato consommé with pesto and spinach ravioli.
A lemon sherbet refreshed the palate before the main course for which there were two options.
Guests could choose either beef tenderloin with Port rosemary sauce, potato gratin and roast tomato accompanied by Valdivieso Merlot from Chile which was oaky with tastes of coffee and chocolate.
Or there was De Bortoli Family Selection Semillon-Chardonnay from Australia with notes of citrus and lemon, beautifully partnered with the gnocchi duet - semolina and spinach home-made gnocchi with tomato and gorgonzola sauce.
The final wine was Hill & Dale Pinotage from South Africa went well with the warm tarte Tatin.
Throughout dinner beautifully attired wait staff with absolutely synchronised service attended to our every need.
The quality of food served together with fine wines and the level of service throughout the weekend, especially during the main dinner, was impeccable.
Chargé de Missions
Bread, the staff of life!
Given by Bailli Délégué Honoraire Aníbal Soares at the Gala Dinner
Always ready to welcome members from other Bailliages