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Kenya Dinner

Bamburi Beach, October 12, 2013

Bailliage of Mombasa

Members and their guests enjoyed an exceptional informal dinner right on the beach at the Sarova Whitesands Beach Hotel & Spa.

Making a change from the usual formal events, Bailli Shabnam Nayer decided that it would be good be able to relax and enjoy a splendid barbecue under the stars beside the Indian Ocean.



In keeping with the origins of the Chaîne there was a spit set across glowing embers for roasting a succulent Dorper lamb. The extensive menu included: char-grilled baby lobsters, marinated pork chops, Kilifi exotic prawns, tender minute beefsteaks, Arabian-style marinated chicken, paneer shashlik … and the aforementioned lamb.

A generous spread of desserts was laid out with an unusual (for us) yet very welcome inclusion of blueberries and gooseberries. Diners were also encouraged to choose fresh tropical fruit to be flambéed at the table.



Chef Gurpreet and his kitchen brigade managed to raise the bar by creating a very high standard of cuisine given the added difficulty of being in the open air and on the beach!

The South African wines served were:

Nederburg ‘Duet’ Red – Medium-bodied and spicy with berry fruits and cinnamon flavours

Nederburg ‘Lyric’ White – a blend of Sauvignon, Chardonnay and Chenin Blanc, it had aromas of peach and apricot, the lush fruit flavours carried through on to the palate.

All credit must go to Food and Beverage Manager Mike Kamau for creating a superb ambience with the décor, lighting, music and entertainment.

Gurdeep Nayer, Bailli

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