Seafood Supper at Serena’s Jahazi Restaurant

Seafood at Serena’s Jahazi offers diners an authentic taste of the Swahili Coast – with a few interesting twists. In addition to an impressive selection of market fresh fish offerings you will also find several splendid meat options, a decent choice of vegetarian meals and more!

Jahazi’s cool and contemporary design is perfect for an intimate dinner, business lunch or celebration meal. The table settings are immaculate with crisp, white linen and fresh flowers. Diners are presented with a stunning bread basket by waiters who are efficient and helpful. Don’t miss sampling the banana butter and cashew nut butter crafted by Chef Joyce whose personal touches really make a meal at this restaurant very memorable. The talented chef is always happy to discuss the menu and her renowned seafood dishes. These range from an imposing seafood platter to classic lobster choices – all clearly described in the menu.

There were seven first course seafood options including two soups. The first surprise was the Bouillabaisse – a broth originating from Southern France but filled with the finest Indian Ocean sea fish and shellfish. The tomato, garlic, capsicum, a trickle of saffron with a dash of the French liqueur Pernod combined with the delicious fish stock created a soup packed with flavour.

Don’t miss the wild Kilifi oysters, flown in fresh from Mombasa for Serena, that are attractively served on a bed of ice with lemon and Tabasco sauce. The twelve oysters served in their half shells can be shared and offer a superbly authentic taste of the Indian Ocean.

The next unexpected treat was a complimentary mango sorbet served between courses. It was a great way to refresh our taste buds before the main course. Our choices very much reflected the menu’s combination of the best local seafood and classic cooking styles from around the world. The Lobster Thermidor was huge, rich and served with a choice of side dishes. Chef Joyce cleverly combined a creamy mixture of cooked lobster meat, egg yolks, and French brandy then presented into a lobster shell on a wooden block. More surprising was the fabulous portion of perfectly pan-fried Norwegian salmon served with a generous portion of saffron ratatouille risotto. Chef Joyce’s creation is rich and creamy enough to satisfy any lover of this traditional Italian rice staple.

The portions are so generous at Jahazi that finding space for dessert can be a challenge. The sweet options, however, offer something for everyone. Alternatively, opt for the cheese board and pair this with the KWV Cape Ruby, a rich South  African version of ‘Port’, for a tipple after dinner.

Surprises continue with your drink options. Aperitifs range from Champagne cocktails to innovative mocktails. Jahazi’s house wines include the easy-drinking Ken Forrester Petit range plus an elegant dry Rose wine from Hill and Dale. Jahazi has plenty of other respectable South African and other New World bottles. Chardonnay lovers should look out for the Neethlingshof Unwooded. Those in celebratory mood can sample the restaurant’s ‘Connoisseur’s Range’ of vintage wine, super bubbly and the diverse choice of single malt whiskys.

For a really refined but relaxing evening of world-class cuisine, great service and an outstanding taste of the Swahili Coast book a table at Dar es Salaam Serena Hotel’s Jahazi Restaurant.