Champagne & Caviar Sharing Moments

The Tamarind seafood restaurant Nairobi on 21st August 2019, hosted the Champagne & Caviar event, in conjunction with Nicholas Feuillatte, the number one champagne in France for over a decade.
The setting was beautifully designed, with live music reverberating in the background. The smooth rhythms from the saxophone created the ample ambiance to indulge in an evening of fine wine with distinctly curated pairings while mingling with the invited guests.

The selection included Nicholas Feuillatte included Réserve Exclusive Brut, Réserve Exclusive Rosé, Sélection Demi-sec, graphic Ice Silver & Graphic Ice Rosé. Each bottle was carefully matched up with the chef’s special pairings.

The Réserve Excusive Brut was paired with Oysters served with pickled vegetables donned with red caviar; the other option was Gravadlax fresh cured salmon and prawn roll topped with black caviar. Réserve Exclusive Rosé paired with a mouthwatering salmon and avocado sushi roll; as well as Medallion of lobster encrusted with special tempura butter, nanban sauce and red caviar to top it off.

Sélection Demi-Sec coupled with confit of chicken breast graced upon by rasberry Champagne sauce; option deux involved Sesame mini beef skewers.

Graphic Ice Silver paired with Spicy fish and crab cake with a compliment of tamarind and fennel reduction; this was also accompanied by Chilli seared tuna with fruit salsa.

Graphic ice Rosé coupled with rich strawberry and cream cheese tart and Salted caramel brownie.

In a nutshell, Champagne & Caviar encompasses the scope of appreciation for the finer things in life, just like fine wine takes time to mature and caviar is not at all easy to source, their incorporation into the culture here in Kenya shouldn’t come as a surprise.

What is truly surprising is how well their preparation and presentation was handled with such high professionalism and finesse.