Kenya Lunch
Bailliage of Nairobi
Nairobi, September 14, 2019
Showcasing talent at Talisman Restaurant
" Bailli Victor Gitobu gave accolades to host Satyan Patel and the entire Talisman team "

This afternoon event for Bailliage members and their guests at Talisman Restaurant was a wonderful affair with superb food, wine and camaraderie.

A cocktail reception with a wonderfully jovial atmosphere preceded lunch as guests enjoyed Pink “Bloom” gin cocktails and lovely canapés:
- Farmer Max's chicken liver pâté with oat crackers
- Snapper, scampi and lemon mayo
- Herb guacamole with tacos.

We then were treated to a beautiful selection of dishes showcasing the Talisman kitchen’s talents headed by Chef Ray Cournede.

MENU

Chilli-roasted cauliflower
sumac dressing, pistachio, herbs
or
Crispy duck salad
watermelon, pomegranate, herbs, Thai dressing
or
Snapper, shrimp ceviche
corn, avocado, coriander, chilli, pork crackling, chilli mayo

Duck, apricot, almond pastillas
sprouts, fennel salad
or
Pan-roasted snapper fillet
caper sauce, roasted fennel, fondant potato
or
Filet mignon steak au poivre
Madagascar pepper sauce, garden vegetables, French fries

‘Talisman Gold’
Baked apple in sponge with home-made vanilla ice cream
or
Almond sticky date pudding
cereal n’cream ice cream, spiked butterscotch

The Stellenbosch Estates Wines from wine importer Slater & Whitaker were the perfect accompaniment to the meal. As a special treat, the decadent desserts were paired with Rémy Martin 1738 Accord Royal Cognac!

Bailli Victor Gitobu gave accolades to host Satyan Patel and the entire Talisman team for the magnificent event.

Wangeci Gitobu
Vice-Chargée de Presse