The Bailliage’s Annual Festive Ball and Dinner was held at the famous landmark Tamarind Restaurant Mombasa. With Executive Chef Mike Egesa at the helm, the Tamarind always surprises us with their seemingly inexhaustible variety of culinary delights every year!

At the reception we enjoyed outstanding canapés: smoked watermelon topped with caviar, sesame tuna, mango, crispy rice, stuffed crab claw with ponzu mayo, crunchy veg roll, accompanied by the welcome Ca' di Rajo Prosecco. The smoked melon topped with caviar being the favourite.

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Salmon gravlax, citrus steamed prawns
Mucho Mas Rosé

Velouté of caramelised onion
toasted almonds, truffle essence
Mucho Mas Rosé

Sous-vide mahi-mahi, crab crust
doenjang (soybean paste) gastrique
coconut, lemon grass broth
Clearwater Sauvignon Blanc

Lime and basil sorbet

Tom turkey au jus, fondant potatoes, red cabbage
Brussels sprouts, bread and cranberry sauce
Gun Bay Pinotage

Mountain Brie, honey berry compote
Gun Bay Pinotage

Christmas pudding
brandy butter, white rum sauce
KWV Fortified Ruby Wine

Petits fours

Each course was perfectly paired with well-chosen wines. Those who were unable to attend this amazing dinner missed one of the most memorable caramelised onion soups. The highlight was not only the taste but also the unique service of it.

Understated decor and mellow saxophone music was perfect for this fine dining experience.
Tamarind Restaurant has a very highly trained service brigade. The simultaneous service was highly appreciated.

Manager Bilha Mucuha, Food and Beverage Manager Henry Mwafuga and Executive Chef Mike Egesa make a dynamic team!

We look forward to many more Chaîne events which reach this level of perfection.

Shabnam Nayer
Bailli Délégué
Member of the Conseil Magistral