The Terrace at Slipway created a fabulous fiesta feeling by hosting the city’s premier entertainment event for March with three days of Spanish music, dance and food.
While Thursday saw the Tapas flowing after the show at Picasso, on Friday a Spanish buffet wasvserved around the pool terrace. Saturday saw the fiesta-feel continue with street food on the terrace adjoining the bar. For any Dar foodie the highlight of the week was certainly the opportunity to experience these tastes of Spain on the Swahili Coast. 
Saturday evening’s Gipsy music show was accompanied by a welcome drink of Sangria together with a handsome charcuterie board of fine meat that was spiced and lightly cured. The dry-cured Jamon Serrano and Chorizo was accompanied by Manchego, a delicious semi-firm cheese and mini bread sticks. Spanish red and white wines soon began to flow as the show began.
Meanwhile, back in the kitchen, Chef Carl Chapman’s talented team once again showcased their versatility by assembling an array of dishes for the audience and performers. The highlights from the evening must start with the pinchitos: perfectly cooked by the talented Mohamed who served up both beef and chicken skewers together with a terrifically tasty fish version. The paprika, cayenne pepper and lime marinade was a great success. Next up was the lightly battered calamari with aioli (a Mediterranean garlic and olive oil sauce) in a freshly baked bap. Another bap came filled with shredded beef and one was quickly becoming more than satisfied with manager Michalis’ food fair menu.
Star of the show, however, was certainly the Paella. Even the Valencians, who claim the dish as their birthright, would have been impressed at how Capetonian Chef Carl’s kitchen managed to cook the short-grain rice splendidly in a wide dish with a thin base. The seafood version of Paella was a wise choice given the city’s location on the coast. The dish bursted with the flavours of the ocean. The abundance of local prawns and calamari gave the Spanish classic as fabulously fresh taste. The dish, topped with mussels, was certainly a crowd pleaser. 
Spain’s intriguing range of desserts reflects the varied cultures, from the Romans to Arabs, which have influenced the country. The Terrace offered a trio of desserts from this wide selection of regional specialities. From Galicia in north-west Spain came Tarta de Santiago: a wonderfully moist tart with almond and citrus flavours. Also served were a variation of the popular Torrons. These sweet treats are made with different ingredients and combinations, but generally include almonds or hazelnuts, sugar, honey and egg.
The humble rice pudding, prepared in various forms by cultures across the globe, was elevated to a dish fit for a king with The Terrace’s version of Arroz con leche. The pudding, found throughout the Spanish-speaking world, possibly has its origins with the Moors of North Africa who occupied Spain. Whilst Hispanic nations around the world produce variations of the dessert, The Terrace faithfully followed the traditional recipe. The result was a rich, incredibly creamy pudding enhanced by the combination of cinnamon, lemon rind and nutmeg. A fabulous surprise to end a really fun evening. Once again, The Terrace has shown their talent for devising appealing menus for any occasion with creativity, flair and great ingredients.
