On Sunday evening, foodies and whisky enthusiasts congregated at Mediterraneo restaurant in Kololo, to celebrate fine dining with a dash of whisky.
Aptly titled The Smoke Out, the evening brunch was a celebration of African cuisines, with a bias towards smoked meat, carefully paired with The Singleton and its delicious blend of cocktails.
For an evening that promised unforgettable moments, it offered nothing less! Not even the thunderstorm that had roared earlier in the day and angry skies could stop the party. When all was clear, the audience, most of them dressed casually, started trickling through, and going by the look on most faces, they seemed quite impressed.
The menu was local, inspired by the Texas-style barbecue. The Texas- style barbeque is characterized by slow-smoked, large cuts of beef – like brisket, seasoned simply with salt, pepper and garlic, and cooked over wood.
The focus is on the natural flavour of the meat, with minimal sauce, and it often features a coarse, black pepper on the outside. Most people were experiencing the cuisine for the first time, thus, the process for them was one where curiosity met excitement.
Guests were treated to a selection of cocktails, from refreshing citrus-kissed mixes, to deeper, more indulgent blends.
“As The Singleton, we take pride in being part of experiences that celebrate flavour, craftsmanship, and connection,” said Simon Lapyem, the whisky’s brand manager.
The night later progressed into merrymaking, with a few birthday celebrations in the mix and Afro house, Soulful, and Tech house sounds were the soundtrack of the night.
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