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Sultanate of Oman Chapitre

Muscat, February 12, 2015

A splendid celebration of gourmet dining at the Grand Hyatt Muscat

Following the induction of new members by Philip Evins, Member of the Conseil Magistral from Great Britain, some 80 members and their guests enjoyed a very memorable gala dinner in the ballroom of the Grand Hyatt Muscat.

Executive Chef Jason Brotherton had prepared a menu inspired by “a New Day, a New World”:

Amuse bouche
Home-cured Atlantic scallop with Norcia winter black truffle
pickled cucumber, lemon puree

Baby marrow crème brulée, Avruga caviar, young vegetables


Triple boiled beef consommé with celery jelly

Clementine sorbet with pain d’épices jelly

Main Course
‘Duck madness’
French Soulard duck, mousseline potato, girolles, natural jus


Reblochon mille feuilles, roast apple, sour apple ice cream


Valrhona Sacher biscuit, apricot compote and whipped brandy ganache
vanilla foam, frozen café mélange

The Bailliage of the Sultanate of Oman has set itself the goal of providing dinners to its members and their guests that are fun, surprising, of outstanding quality and served to the highest standards. The dinners need to have a ‘wow-factor’ which will spread fast through the community by word of mouth thus attracting new members who cannot find such dining experiences by simply taking the à la carte choice in Muscat’s fine dining restaurants.

All were in agreement that this dinner had achieved all its objectives and certainly had hit the mark.

Robert Weener, Bailli Délégué

Here is a mini-gallery of selected images from the reception and the dinner . . .