Singleton whisky recently hosted a culinary experience for guests, offering them a fresh take on fine dining. The culinary experience was held at the newly opened Jiko Restaurant located at the Tribe Hotel in Nairobi.
The experience featured an expertly crafted five-course menu by The Tribe Hotel’s Executive Chef, Mohamed Yakat Ali. The fusion was a seamless blend of food from across Africa, infused with The Singleton whisky. The fusion, curated by The Singleton’s team and the restaurant’s Executive Chef, delighted guests and displayed the brand’s commitment to culinary excellence.
The crafted menu highlighted Singleton whisky’s versatility with vegetarian and non-vegetarian dishes. Akara bean fritters, a delightful and subtly spicy amuse-bouche, kicked off the meal with wonderful hints of ginger and smoky tomato. A duck dish, elevated with a Yassa spice rub that echoed the oaky notes of the Singleton offered a classic pairing for the diners. While vegetarians were treated to a unique twist on cauliflower, with a smoky Suya roast that mirrored the peaty characteristics of The Singleton.
A rich and complex 7-hour braised Berbere beef was presented alongside a more mature Singleton expression, their powerful flavours intertwining in a perfect harmony. This highlights the whisky’s ability to complement both light and robust dishes. The meal closed with a vegan dessert; a lavender infused chocolate panacotta with a base of Teff.
Speaking at the dining experience, Wangeci Gakenia, Brand Manager at Singleton noted, “Our commitment to delicious discoveries defines this property. We start this journey of cuisine exploration with a promise and dedication to elevating Kenya’s dining experience. We are excited to inspire guests to savour every bite, every sip, whilst fully enjoying every moment and reminiscing pleasant memories.”