On Saturday evening, the rooftop of Zara Gardens Hotel was transformed into a culinary space where flavours travelled across continents while still honouring Ugandan soil.
For the December edition, Chef Andrew Nsubuga took centre stage with a menu inspired by the elegance of Italian cuisine, yet deeply rooted in the stories and flavours that define his craft. As the head chef at Zara Gardens Hotel, Chef Andrew has long expressed his desire to see Ugandan culinary identity celebrated with the same reverence as Italian or Spanish cuisine. This event provided him with the ideal platform to demonstrate that ambition. His approach to Italian cuisine, which admires its simplicity, technique, and reliance on accessible ingredients, served as a canvas for showcasing how local flavours can shine through unexpected pairings.
However, this was not a traditional Italian dinner. Instead of the usual wine-led experience, diners were taken on a cocktail-pairing journey guided by mixologist Ivan Kanyesigye, whose style leans toward experimentation with whisky and fresh fruits. The result was an evening where each course told a layered story of creativity, technique, and surprise.
For starters, Chef Andrew served a tomato-and-mozzarella bruschetta that was simple, bright, and refreshingly honest. Paired with a Singleton whisky sour, the familiar flavours transformed into something new. The whisky sour, clarified using the milk punch method and filtered for a crystal-clear finish, offered intense flavour delivered through a velvety sip. This was the first indication that the dinner would honour Italian expectations while breaking traditional rules.
The highlight of the night was his pasta with goat leg, a dish that skillfully balanced between pasta and lasagna without fully committing to either. The tenderness of the goat, the richness of the sauce, and the comfort of the pasta came together in a way that felt both familiar and entirely innovative. Paired with a sweeter whisky cocktail, it created an unexpected harmony: Italy’s structure meeting Uganda’s depth.
The CM Band contributed to the ambience with soulful renditions of songs, from Maurice Kirya’s “Misuubawa” to Michael Jackson’s “Human Nature,” along with a few Kimera favourites, ensuring the energy remained warm, contemporary, and intimate.
Over its past editions, The Chef’s Table has established itself as Uganda’s face of fine dining, serving as a platform where chefs can share their vision without compromise. For Chef Andrew, it was not merely a performance but a deeply personal moment. “Thank you for welcoming me into your hearts by experiencing my cooking; I don’t take this lightly,” he expressed, his voice carrying a gratitude that comes only after a night where everything on the plate has meaning.
Several diners admitted they hadn’t expected cocktails to complement an Italian-inspired menu. “For me, the cocktails were the surprise of the night,” remarked one patron. “I was not prepared for Italian cuisine paired with cocktails; it was an amazing surprise.”
The Singleton Brand Manager, Simon Lapyem, stated, “Our partnership with The Chef’s Table is rooted in a shared respect for craft. Chef Andrew’s ability to weave Italian technique with Ugandan soul provided us with the perfect canvas to showcase how versatile The Singleton can be, especially through cocktails that surprise and enhance the dining experience.”