Kenya Informal Lunch
Bailliage of Mombasa
Diani, March 31, 2019
At The Sands at Nomad Hotel on Diani Beach
" members were comfortable in the constant soft breeze from the Indian Ocean "

After a journey in an air-conditioned coach - which included ice-cold Prosecco and canapés – a most enjoyable and memorable afternoon was spent at The Sands at Nomad.

The Sands at Nomad offers the ultimate beach getaway with its combination of discretion, tranquillity and warmth with the privilege of the award-winning Diani Beach. Nestled into 26 acres of pristine coastal forest the establishment steps away from the traditional hotel concept into an atmosphere of space, freedom and personal care. A contemporary mix of nature, Swahili architecture, Italian interior decor, Arabic antique furniture and the comfort of a twist of luxury make one’s stay warmly unique and memorable.

This was our annual informal Bailliage lunch and as always General Manager Richard Glaser, Maître Restaurateur, went out of his way to ensure members had a great afternoon.

In the heat with an average 35 centigrade on the thermometer, members were comfortable in the constant soft breeze from the Indian Ocean. Whilst we enjoyed cocktails and sparkling wine in the newly-constructed wine cellar, Chef Andrea Poggi from Switzerland and his team were busy in the kitchen preparing an amazing lunch.

MENU

Beetroot carpaccio
poached Queen pears, citrus
or
"Palm heart tasting"
Palm heart fajita
Palm heart salad with 24 months' aged Parmesan
Marinated palm heart with yoghurt and dill
or
King fish tartare rolled in a slice of cucumber
passion fruit sabayon

Butternut squash

Beef medallion “Café de Paris”
broccoli and cashew nut
Pont Neuf potatoes (Parisian fried potatoes)
or
Red snapper fillet
on a Swahili French beans salad
with macadamia pesto
or
Seared “detox” yellow fin tuna
on a bed of Mediterranean vegetables
with crunchy ginger and soya dressing

"Trio of desserts"
Tiramisu
Refreshing mango mousse
Frozen lime cake

The menu was well thought through and presented with flair. The desserts were divine. The complementing wines were perfectly chilled and flowed freely.

Richard treated the guests to some amazing magic tricks creating a lot of laughs and amazement. The afternoon came to an end as the well sated and entertained members staggered to the coach for the journey back to the North Coast and the city of Mombasa.

Wonderful new friendships were forged during this afternoon and windows to the wonderful world of the Chaîne opened to guests!

Vive le Chaîne!

Gurdeep Nayer
Bailli Honoraire