The theme “Under the Midnight Sky” could not have been more beautifully executed by the Sankara Nairobi team led by Joyce Wangui, Director of Sales and Marketing, with Christine Chemosit, Food and Beverage Manager.

On arrival welcome cocktails, using Five Pillars Bloody Shiraz Gin, greeted 60 members and their guests who attended the dinner.

We were lavished with a seven-course dinner perfectly executed by Executive Chef Jeff Gitonga, and Pastry Chef Pascal Poitevin. Dion Wines provided an excellent selection of Australian wines warmly presented by the very articulate Jonathon Hesketh representing his winery. Each wine was introduced with an amusing anecdote, ahead of each course.

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Delicately crafted hors d'oeuvres
pomme tubes filled with apple, celery walnut & crab
smoked eel beignet
poached mackerel and coral emulsion
Hesketh Madeleine Alice méthode traditionelle sparkling wine

Delicious baked duck
on a kale goma-ae base with rhubarb gelee
tarbais bean puree
mouth-watering liver pate
nuoc cham gelee daikon chip
St John’s Road ‘The Resilient’ Grenache
and
Exquisite Sal Viva salt cooked cod
resting on asparagus spears
sea urchin custard, fennel pollen tuile
Hesketh Regional Selection Adelaide Hills Chardonnay

Chilled cucumber
pickled daterrino tomato palate cleanser

Canon of lamb tender and succulent
wrapped in caul fat casing
dramatically served on a bed of
smoking corn husks, cedar wood and coal
plated with a katsu curry sauce
quinoa furikake with compressed red & yellow plums
OX Hardy Shiraz
and
Josper fired aged sirloin with a miso glaze
black truffle confit
chanterelle mushrooms, maple roasted squash chermoula
tellicherry pepper jus
Parker Coonawarra Estate Terra Rossa Cabernet Sauvignon

“Childhood Memoirs”
tiramisu, apple cobbler, mini lemon méringue pies
pina colada slices, chocolate mousse gateaux
strawberry shortcake, bite sized mini Pavlovas
freshly made Amarula ice-cream
Parker Coonawarra Estate First Growth Cabernet Sauvignon 2014

To crown this splendid culinary evening, guests were transported back to their youth. “Childhood Memoirs” delightfully mesmerised everyone with a stunning array of lovingly crafted desserts aptly named. The array sparked magic. A true delight for the tastebuds!

Chef Gitonga went the extra mile by providing optional vegetarian and pescatarian menus for guests with special dietary needs!

The Sankara Nairobi team delivered exceptional service which made our experience at this event truly one of the best we've ever attended. They went above and beyond to provide royal treatment to all guests. Meticulous attention to detail was evident in the perfectly paired food and wine.

As a final token, to ensure an unforgettable experience, each guest was gifted a box of hand-crafted petits fours to take home.

Wangeci Gitobu
Vice-Chargée de Presse