Set in a quiet road in Oysterbay, The Bay is one of the jewels of the city’s dining scenes thanks to the hard work of Chef Marc Waterworth. Patrons have the choice of sitting al fresco overlooking the gardens or in the smart tables inside set in a smart and elegant interior. Either way, you can expect crisp linen, fresh flowers and a warm welcome from Tashniqa, the manager of this attractive restaurant.
The Bay does not compromise on quality and takes great care to source fine ingredients. Chef Marc has a special talent for sourcing an outstanding choice of meat cuts from oxtail to pork fillet. The result is a menu that is interesting, varied and full of surprises.
We began our evening with two tasty first courses. The Avocado and Prawns was a very pretty dish of extremely fresh, medium-sized shrimp set on half of a ripe avocado accompanied by a mayonnaise-based Marie Rose sauce. This was a perfect dish to enjoy with a basket filled with delicious mini white rolls and slices of brown bread that were skilfully made on the premises. The Deep Fried Camembert was equally delicious. The large wedges of firm but creamy cheese were coated in breadcrumbs and perfectly fried until golden brown. The berry coulis and poached apple accompanying the heavenly chunks of Camembert combined to produce a super appetiser.
The mains at The Bay are a really triumphant and intriguing choice of dishes that reflect the tastes and backgrounds of the team. The Austrian offerings, such as Pork Schnitzel, together with local seafood dishes like the Baby Calamari create an exciting selection for any diner. There are also some pasta offerings and tempting dishes for vegetarians. Chef Marc’s mastery of meat, however, shines in dishes like the Lamb Shank. This is cooked for up to four hours in natural stock accompanied by herbs and white wine after being seared. The result is a meltingly tender meat that is full of flavour. The mains are generous in size, as was the case for the Baby Chicken cooked Portuguese style which entirely filled a very large plate. The corn-fed poultry had the backbone removed so it was flattened before being barbecued. It was then infused with a clever mix of spices that had been blended with white wine and lemon then reduced into a tasty sauce. The chicken was served with finely chopped spinach in a creamy white sauce. Both mains were accompanied by seasonal vegetables and mashed potatoes were requested instead of fries.
There are six ‘Sweet Treats’ for those who have space for a pudding course. They include Banana Flambé with ice cream and the classic Crème Brulee. Equally satisfying, however, is a smooth cup of Lavazza coffee if you have already enjoyed two generous courses.
As for wine, The Bay offers a respectable range of white, red, Rosé and sparkling bottles which will be familiar to most diners in Dar es Salaam. A surprise treat was the Serengeti Chui Merlot 2013, an easy-drinking wine with a soft finish from Swaartland Winery in South Africa.
The Bay combines first-class ingredients and talented cooking to create an exciting selection of dishes that offers both choice and quality. With such a diverse menu and a delightful setting this is a certainly a restaurant with widespread appeal and a well-deserved reputation for offering diners a great experience.
For more info go to thebay.co.tz
