By our reporter
Speke Apartment’s La Cabana Restaurant is celebrating a milestone after beating 40 other restaurants to scoop the Top Signature Restaurant Award in the 4th edition of the Kampala Restaurant Week that took place from August 1-11, 2018.
Participating restaurants compete for recognition via voting and endorsements from participants who taste most exciting foods prepared and presented by Kampala’s top chefs and restaurants in a series of culinary experiences.
During the week, revellers try as many restaurants and as many new dishes as they can. The event was organised by The Pearl Guide in partnership with Tusker Lite, Radiocity and Total.
Signature lamb nest as provided by La Cabana: A boiled egg covered in signature lamb kofta, cooked in an Indian creamy sauce served with selection of naans. Cabanas country steak that includes pepper & herb crusted beef medallion topped with poppy seeds served with potato wedges.
The Brazilian teaser, Â a selection of churrasco Brazilian meats (chicken and pork), marinated in a variety of flavours, served with teaser of sides.
Some of the other restaurants/hotels that participated in the completion included Dolphin Suites which offered pork belly braised in a tangy honey, ginger and soy sauce with carrots, onions and peppers to give it a simple, savoury finish served with chips. It further offered lemon grilled chicken marinated in olive oil, lemon juice, minced garlic, salt and pepper and served with lemon slices for garnish served with rice. And diced fresh green vegetables cooked in Spanish paste along with an exotic blend of Indian spices.
Kabira Country Club which offered assorted soft lettuce and basils leaves topped with boiled minced chicken dressed with homemade fish sauce. Minced tilapia fish seasoned with garlic and mozzarella cheese finished in a clay oven. Grilled Cajun fish fillet served with a crust of herbs and spices, served with paprika potatoes and care selected vegetables.
Grilled tender beef fillet served on Mexican vegetables based on hot metallic plate sizzler with to bread aside. Also offered was grilled boneless chicken with mushroom source and a touch of pepper and cream served with vegetables and garlic mashed potatoes.
Then there came Nyanja Restaurant (Munyonyo Commonwealth Resort) which offered Beverly hills salad with chunks of roasted beetroot, avocado, mango, tomato, cucumber and lettuce with lemon dressing. It also offered Minced chicken mixed with aromatic herbs and coated with bell pepper, prepared in a clay oven.
On the menu list was Lemon marinated chicken breast, baked in the oven and served on a base of spring spaghetti with creamy caper sauce. Hunters steak with spinach, slice rosemary potato, sunny side up eggs and red wine jus.
