Diplomatic Dining
The name remains the same, but that is all that remains of the Diplomat Restaurant at the former Hotel InterContinental Kigali. Now in the hands of East African market leaders, The Serena Group, who have 16 hotels and resorts in Kenya, Uganda, Tanzania and Mozambique, the restaurant underwent a complete make-over at the hands of Serena’s Executive Chef, John Macharia, who took over ‘his’ kitchen at midnight on January 31st, 2007.
And, when breakfast was served on February 1st, there was a profound change. ‘We’ve never seen such a selection’ said the staff, ‘it’s hard to believe’. The guests, however, found no such difficulties and tucked into the hot and cold buffet with enthusiasm. Members of the local business community also showed up, keen to see what their new hotel had to offer. And so impressed were they, that most came back again at lunchtime; and even more for dinner. One guest was so overwhelmed by the lunchtime buffet, which offered such delicacies as smoked salmon, prawns, crab and squid alongside a national and international hot buffet, sixteen salads, a gourmet cheese selection and a sumptuous array of cold meats (prosciutto, carpaccio of beef, salami, Mortadella, spare ribs, chicken and more) that he begged that ‘a selection of dishes be put aside for him to enjoy in the evening’. In vain did the staff assure him that the evening would witness new and more diverse delights: he simply wasn’t leaving it to chance.
He need not have worried. The new menu for the Diplomat Restaurant is splendid indeed. Starters include; Tiger Prawns, Atlantic Smoked Salmon with Horseradish Cream, Smoked Tilapia Timbale, Chicken Livers Tossed in Garlic and Onions, Oriental Nyonya Prawns, and a wide selection of freshly made soups. There’s also a wide range of pasta dishes, ranging from spaghetti (Napolitaine, Bolognaise or Carbonara) to homemade Spinach Tagliatelle Tossed with Wild Mushrooms and Herb Cream Sauce.
As for the entrees, guests are faced with an even more perplexing choice; there’s a wide range of grills (steak, fillet, chops, chicken or fish), and such specialties as Jumbo Prawns Masala, Chicken Escalope Picatta (coated with Parmesan cheese, tarragon and mustard served with home-made noodles), Fresh Salmon (seared or steamed), or the stunning Serena Mixed Grill (large appetite required). Nor will those who prefer the traditional national dishes be disappointed, choices include: Goat Stew with Irish Potatoes and Matoke, Kidney Bean Ragout, and a tantalizing selection of curries. The desserts, meanwhile, are laid out on the buffet so that you can, if you wish, try a little of everything. And there is plenty to choose from.
Finally the new Diplomat Restaurant will offer a carefully chosen wine list, ranging from classic French reds to frivolous Italian whites, with some tantalizing Chilean wine thrown in for good measure. And, once the Serena’s professionals have gauged the taste of their new clientele, the wine list will expand to include the very best of the ‘new’ and ‘old world’ wines.
Most important of all, Executive Chef John Macharia does not believe in making his guests wait for their meals. Infact, he is vehemently opposed to it.
‘My guests never wait longer than ten minutes for their selections’ he says, ‘I want the dining experience at the new Diplomat Restaurant to be sublime: from beginning to end’.
The Diplomat Restaurant is open from 7am for a full buffet breakfast, the extensive hot and cold buffet lunch begins at 12 noon, and the a la carte dinner menu is served from 7pm. For reservations dial: Tel
A Winning Wine List
A brief wine-tasting safari around the fabulous new Kigali Serena Hotel
Those with a taste for wine will be pleased to know that the wine list at the glittering new Kigali Serena Hotel, not only offers the finest selection of wines in Rwanda, but also that ALL the wines features will ALWAYS be available. What is more, Serena’s professionals are committed to expanding the list to include the very best of the ‘Old World’ wines (from France, Italy, Germany and Spain), and the brave ‘New World’ wines (from South Africa, Chile, New Zealand, Australia and America).
‘We’ve done a lot of research’, says Serena’s Food and Beverage Manager, ‘we’ve also looked at what is available locally, and found it very limited. So, we plan to start with a relatively compact, but carefully chosen, selection; and to expand the choices as we source wider world markets’.
Right now, however, those with a taste for classic French white wine can choose from; a Muscadet Sevre & Maine 2004, or a fruity and aromatic Domaine Bergon, while those electing for the famously romantic Italian whites may decide between the traditional Orvieto Secco Classico or the more modern Inycon Chardonnay. Lovers of French red wine, meanwhile, can sample a classic Chateauneuf du Pape from Bordeaux, a rich Margaux from Medoc, or the eternal favourite, the St Emilion Baron de Lyssan, also from Bordeaux. Finally, for those wishing to voyage to the brave ‘New World’ of wines, there’s an ultra- light San Alberto Cabernet Sauvignon from the central valleys of Chile.
So how do you choose the wine that will best complement your meal? ‘There are no rules’ says the Serena expert, ‘but white wine goes better with fish and spicy foods simply because it is light. However, if our guests want red wine with their fish, we say “go ahead: enjoy!”’ The only thing the Serena’s wine experts do insist upon, is that the wines are served at the correct temperature (15-19º C for red, 10-12º C for white).
Serena’s new team of Rwandan staff, meanwhile, are looking forward to being trained as global professionals; especially in the precise art of serving wine. ‘Most people don’t know how to serve wine; they pour red wine carefully down the side of the glass, and fill it right to the top’, says the Serena’s head wine waiter, ‘however, because red wine is starved of oxygen and needs to breathe it should always be served with a slosh, allowing as much oxygen as possible to enter the wine as it leaves the bottle; nor should the glass be more than half filled; for the same reason’.
This knowledge and more will be imparted to the enthusiastic Rwandan team; both by extensive local training programmes; and, as they are sent on training missions to Serena’s 16 hotels and resorts in Kenya, Tanzania, Uganda and Mozambique. ‘We can’t wait to learn. We want to become the best, the sky’s the limit for us’, they say.
About the Hotel
The 5-star Kigali Serena Hotel (first opened in 2003) offers: 104 luxury rooms and suites (all with AC/mini-bars/satellite TV/in-room safes/direct-dial-phones/Wi-Fi world connectivity and 24-hour room service), indoor and outdoor bars, piano lounge, ‘The Diplomat’ international restaurant, and the café-styled ‘Banana Jam’ poolside bar and restaurant. The hotel also boasts extensive grounds, a swimming pool and the ‘Maisha’ health spa. The Conference Centre offers: an 800-seater ballroom, a 500-seater auditorium (with stage and full AV), 3 spacious meeting rooms, an executive board room/private dining room, an International Press Centre, a selection of indoor and outdoor reception areas, an interactive business centre, Wi-fi connectivity, conference back-up and planning support, translation/interpretation facilities, private entrance and function lobby and extensive private parking.
