On Thursday evening I was invited by the guys at The Pearl Guide for a review of one of the restaurants that are going to take part of their Kampala Restaurant Week which is slated for June. I was with the beautiful Magazine Editor, the beautiful (and never aging) Darlyn Komu.
My understanding of the concept is that; a couple of restaurants will make some of their best selected dishes at discounted prices trough out the 7 days for the crowds that will attend and the crowd will pick which one served the best dishes and wins Top Restaurant.
The venue for that night “Seven Seas Restaurant” is a hidden gem in the corner past the first restaurant. Seven Seas has the most suitable décor and whoever designed the interior knew what they were doing. When we walked in, we were greeted by Grace Moreno who helped us to our seats but not before me and Darlyn went crazy about our surroundings.
There is a huge boat in the middle of the restaurant with beautiful ornaments of miniature ships on it when you are walking in and then, on the side next to the kitchen, there is a beautiful display of fish both sea and lake. That was Darlyn’s favorite spot, she marveled at the colors took out her companion the Camera and started snapping away while I had several conversations with the dead lobster, which Grace informed us is brought in from Tanzania.
We were later joined by Tendo Lukwago the hotel PR Assistant who told us that the restaurant has been open for three years now and was predominantly sea food but later incorporate other foods on the menu along the way, boosting business.
Seafood is an interestingly not so new cuisine in Uganda but, it has become a common addition to some restaurant menus especially those in hotels like the Sheraton and even if Seven Seas had some challenges at the beginning, it is picking up with many of the local crowd trickling in and getting more interested in the food by the day.
The Head Chef and his Sous Chef explained to us about the dishes on the menu and what was going to be on our plates that night. Apart from seafood, most of the ingredients used in the dishes prepared at the restaurant are bought from the local markets and their own herb garden on the hotel grounds.
The main dish for that night was Beef Wellington coated in Pate de foie gras which is basically; Mouth watering beef tenderloin coated with foie gras (stands for “fat liver” popular French delicacy that is usually made of fattened duck liver or goose), grilled pea purée, diced pumpkin, cherry tomatoes, grilled baby potatoes served with burgundy wine sauce and a supest pastry.
The second dish Assiette of Seafood was made of Salmon on sundried tomatoes, carrot and pumpkin puree. Redish,crsipy bread with a rocket salad. Lobster meat on avocado and finally Tuna/Prawn spring roll.
The prices at the Seven Seas were not as scary as I expected them to be since they incur enough costs to import most of the fish on the menu and the fact that the Sheraton is one of the best hotels in the world.
The Seven Seas has a business lunch buffet that runs throughout the week (12:30pm- 3pm) where you are served the main course by order and you pick starters/ desert from an array set for the day all at 45,000/- and on Sundays their brunch is served at 65,000/- for adults and 35,000/- for children.
As a Sheraton global initiative, all their restaurants are supposed to serve colorful food to give their clientele a balanced diet on certain dishes that are indicted on the menu.
I had to take home some Calamari at the end of the night and my goodness; it was “to die for” I had dreams about calamari heaven and so much lobster. That calamari and a couple of other dishes I want to try on the menu, will take me back.
When you get a chance to pass by, ask for the lobster dishes they do wonders with it in that kitchen, by the time you get to eat it, it is all forms of delicious ask Darlyn she is the witness.
If you cannot make it to the restaurant, you will be able to eat their food at a huge discount and let your taste buds be the judge soon during the #KlaRestaurantWeek with a couple of other restaurants in June.