The festive season for Chaîne members in Mombasa opened with the Bailliage’s Annual Christmas Ball. Held at the world-renowned Tamarind Restaurant, this year it had a “White Christmas” theme.

Members got into the spirit of celebration by dressing in white enhancing the ambiance created by the restaurant with white table settings and a live band.

RECEPTION

Crunchy vegetable rolls  |  Spicy oyster mambrui
Spicy tempura rolls  |  Smoked salmon blinis with black caviar
Antonio Rupert L'Omarins Brut Classic
(Methode Cap Classique South African sparkling wine)

MENU

Roasted crab quenelles, mango gazpacho, fresh dill
Cederberg Shiraz Rose

Steamed dashi in a Japanese tea pot
Thelema Mountain White

Steamed lobster with smoked butter
Winery of Good Hope Unoaked Chardonnay

Lemon and mint pipette

Confit of Indian Ocean fresh cod and prawns, lemon grass bonito
Thai coconut velouté, Parisienne potatoes
Paul Cular Sauvignon Blanc/Semillon

Blue Stone and Camembert
seed bread, fig and balsamic chutney
Iona ‘Mr P’ Pinot Noir

Spiced red wine poached pear
rosewater, mascarpone, Christmas pudding ice cream

Kenyan coffee with halwa

General Manager Patrick Stromvell and Operations Manager Bilha Mucuha, Vice-Chargée de Missions, were commended for the successful event. They were presented with Bailliage certificates of appreciation. Bilha was also presented with the prestigious Chaîne Professionals’ plaque to be displayed at the Tamarind.

Continuing the accolades, Executive Chef Mike Egesa was highly appreciated for his culinary expertise. Certificates were also presented to the kitchen and service brigades for their outstanding performance.

Shabnam Nayer
Bailli Délégué