Kenya Gala Dinner
Bailliage of Nairobi
Nairobi, November 4, 2017
Great Gatsby 'roaring Twenties' themed event
" One would have been forgiven for imagining being transported back to an actual Gatsby dinner party "

"The Great Gatsby" was the inspiration for the evening with the 1920’s themed décor superbly enhancing the elegant occasion.

Everyone enthusiastically delved into the spirit of the evening with ladies beautifully attired in "Twenties" era dresses, feather headdresses and strands of pearls to dazzle. Gentlemen made an effort too with an excellent sprinkling of stripes and hats of the era including boaters, panamas and homburgs.

What better venue for the event than Fairmont The Norfolk one of the oldest hotels in the country’s capital that actually witnessed balls and dinner parties in the decadent, roaring Twenties.

As usual, the Bailliage was greatly supported by Bailli Délégué Shabnam Nayer and members from the Bailliage of Mombasa.


Lobster medallion
micro green salad, blood orange parfait
Champagne Mumm ‘Cordon Rouge’ Brut NV

Salmon, smoked trout croquette
king scallop, saffron hollandaise
KWV ‘Cathedral Cellar’ Sauvignon - South Africa

Pineapple gin fizz, wild raspberries
Champagne Mumm ‘Cordon Rouge’ Brut NV

Duck breast, confit of leg
orange beurre blanc sauce
Cono Sur Cabernet Sauvignon, Carmenere, Syrah - Chile

Double-cut beef tenderloin cooked sous vide
truffle mash, caramelized onions, broccoli purée
Don David Malbec - Argentina

Walnut cream cheese balls, fried Camembert, Roquefort
nuts, roasted berries jam, rosemary crackers, lavender jelly
Van Loveren Rosé - South Africa

Chocolate sphere, trio of chocolate mousse
wild berries, hot chocolate sauce
Martell VSOP Cognac

The menu was wonderful: classy with the right touch of decadence and sophistication. The service was impeccable being acknowledged with the customary certificate ceremony for all the staff.

Our sincere appreciation to the fantastic team led by Antoine Lhuguenot (the new General Manager) and his predecessor, Moshi Perera, Aris Athanasiou (Executive Chef) and Prageeth Kumar (Food and Beverage Manager).

Additional thanks went to Tilak, Madhvi and Roop Ruparel who provided the excellent wines through their company Slater and Whittaker, as well as Predrag Amidzic of Pernod Ricard for the superb Champagne and Cognac.

One would have been forgiven for imagining being transported back to an actual Gatsby dinner party. Both setting and banter were given an extra twist by a piano and violin duo.

The evening was "extraordinary, beautiful, simple, intricately patterned". F. Scott Fitzgerald would have approved.

Victor Gitobu