The Bailliage held its 21st Gala Induction event at the prestigious Sarova Whitesands Resort & Spa.

Elegant cocktails and sparkling wine were served in the lush gardens before proceeding to the Banquet Hall.

There were gasps of admiration upon entering the Banquet Hall which could best be described as "Death by Sophistication"!

A glass-topped banquet table was laden with white roses and baby's breath flowers. Matched sparkling tableware took your breath away. Along the surrounding walls were pyramids of more white roses with trailing ivy. Furthermore, the hall was entirely lit by over a thousand candles.

The Induction Ceremony was conducted by Bailli Délégué Shabnam Nayer. Inducted into the wonderful world of Chaîne des Rôtisseurs were: Siddharth Sathe (General Manager, Sarova Whitesands Beach Resort & Spa), Patrick Stromvall (General Manager, Tamarind Restaurant), Anne Wamithi, Nicole Weyn, and Paul Mecca. Chef Gurpreet Singh Mehta was promoted to Vice-Conseiller Culinaire.

Vice-Chancelier Fernando Marques was presented with the Chaîne Bronze Award in recognition of his dedication to Bailliage of Mombasa. The prestigious medal was presented by Norbert Simon, Member of the Conseil Magistral and Bailli Délégué of Austria, who flew in from Vienna especially to attend the ceremony.

The formal banquet featured a sophisticated and imaginative menu presented by Chef Gurpreet Singh Mehta.

MENU

Beetroot cured salmon
root vegetable salad, thyme crackers
Roero Arneis DOCG - Cantine Moscone

Chef’s wild mushroom trio
espuma, brulee and jelly
Villa Cordevigo Bianco 2008

Kashmiri haak
rice stuffed collard greens
cooked with fennel, dried ginger and chili

Homemade hibiscus and orange sherbet
Lime-spiked Vodka

Beef tenderloin, jumbo prawn, chicken breast “sous vide”
smoked tomato and olive sauce, polenta
Primitivo di Manduria - Brunilde di Menzione

Artisan cheese selection
Amelok, Chilli-chive Cheddar, Chilli Gouda wrapped in filo pastry
homemade tamarillo chutney
Porto Cruz

‘Sweet Illusion’
Chef’s wild imagination

Cardamom arabica
Petits fours

The flawless service and animated conversations meant time flew.

At the end of the dinner, Certificates of Appreciation were awarded to the kitchen and service brigades. Particular acknowledgment went to Managers Kennedy Mwichuli, Donald Shipenzi, Lawrence Sangale, and Robert Kimotho, also to Executive Sous-Chef Joseph Ngeeru and Senior Sous-Chef Mary Vele.

Bailli Délégué Shabnam Nayer thanked General Manager Siddharth Sathe for the splendid banquet enjoyed by everyone.

The Bailliage of Mombasa continues to flourish by constantly bringing in new concepts and changes that keep the interest alive.

Shabnam Nayer
Bailli Délégué