Chaîne Events

Our annual Battle of the Wine Merchants will again be held at Bolero Brasserie on March 21st. This year Chef Jonny has prepared an all Spanish menu to challenge our wine Merchants.

Bolero, 7:00PM cocktails, 7:30PM dinning. Limited to 50 seats.

TAPAS

Mejillones   con   ensalada   de   pipirrana

Mussels with Pipirrana 

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Tortilla  de  calamares  en  su  tinta  con chipirones  y  alioli  de  azafrán

Squid ink Spanish omelet, fried baby squid, saffron alioli

Bacalao   chamuscado   con   patatas   bravas   ahumadas   y   aceite   de   albahaca

Scorched cod with smoky spicy potatoes and basil olive oil

Panza   de   cerdo   con   pulpo,   pimenton,   judías   Blancas   y   mojo   verde

Pork belly with octopus, paprika, white beans and green sauce

Churros   CON   CHOCOLAT

Deep-fried and sugared choux paste with chocolate sauce

Coral Beach Club on May 2nd. Chef Michael Scott formerly from the Southampton Fairmont Hotel who always created fantastic menus for us, is now the Executive Chef at CBC and recent conversations with him regarding the menu will take us on a Mediterranean tour

Chris Malpas, a Committee member and the executive chef for Butterfield Group has come forward and graciously offered to host a small event at their private dining location. This is very short notice, but we have been able to secure his services and location for this coming Saturday, July 18th. 

The Bank is a wonderful location and has a great outdoor patio area where we will be able to dine outdoors, or indoors in a large area should the weather be inclement. 

The maximum number of people for this event will be limited to 24 as this will allow for the proper distancing of tables, and to ensure that the ratio of staff required can be accommodated. 

There will be 4 tables with a maximum of 6 people per table (NO EXCEPTIONS).

The cost for dinner will be $175 per person. Proceeds from each reservation will be put aside as a donation to the Relief Fund to assist those restaurant workers affected by the closure of the restaurants during the past period. We feel that this is an appropriate thing to do to help support where we can.  The reservation will be online by tomorrow for the event for you to reserve your spot.  We will advise you as well in regards to payment for the event as we are currently experiencing challenges with our bank accounts.

The event will start at 6:30pm with sit-down being at 7:00pm.  Unlike other events, all who reserve must attend on time at 6:30pm at the Bank.  As the Bank will be closed, you will be brought into the Bank and to the dining area in appropriate group sizes to ensure safety and security and the same protocol will be observed when it is time to depart.  Details will be sent to those who reserve as to the location and time to arrive when we finalize them.

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Local Albacore Tuna Trilogy

Tuna Carpaccio, Avocado Tuna Tartar, Tuna Hash

Micro Greens, Pink Grapefruit Pearls, Black Seal Rum and Sherry Pepper Vinaigrette

Pan Roasted Vegan Cake

Smoked Tomato and Grilled Corn Salsa

Pink House Granita

Blood Orange, Hibiscus and Mint Granita

Bermuda Gin Company, Pink House Gin

Sweet & Spicy Mustard Grilled Australian Lamb Chops

Toasted Walnut Cauliflower Puree, Carrot Hay, Asparagus Tips,

Rosemary Scented Jus

Chocolate GymKhana

Chocolate creation of different Flavors and Textures

As we hope all members have noted, the success of the dinner held at Butterfield Bank under the incredible work of Executive Chef, Chris Malpas has not gone unnoticed. The positive return from the articles in the local press have been good, and the donation of $2,500 by the Chaîne to the Serving the Servers Campaign has been made. The Campaign was grateful for the donation and the reminder of their ongoing needs.

Coral Beach has graciously agreed to host another event for us, and we have put together a Brazilian BBQ theme for the night. The date will be on Saturday, August 29^th and will be held outside on the patio (weather depending) so that we can enjoy the spectacular water views.

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Tasting Tree of Brazilian Croquettes

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“Pao De Queijo”, Cheese Bread with Burnt Leek Butter

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Brazilian Style Ceviche

Octopus, Shrimp, Tuna, Watermelon, Coconut Lime

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Churrasco Style Meats

Brick Chicken, Smoking Sausages, Picanha Steak

with Classic Sauces, Yuca Fries, Olive Oil Potato Salad, Brazilian Tomato Slaw, “Feijoada” Black Bean and Pork Belly Stew

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Dessert

Mousse De Maracuja ‘Passion Fruit Creama’

Passion Fruit and Pineapple Broth, Ginger Crisp

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The cost for dinner will be $150 per person for members, and $165 per person for guests. The event will start at 7:00pm for cocktails with sit-down being at 7:30pm. Due to current COVID conditions, table sizes may be limited, and we will confirm the maximum table size closer to the event.

Save the date Christmas 2020 at Fourways.