The 5th Kampala Restaurant Week will take place from 1 – 10 Aug 2019. A full 10 days for you to try as many restaurants and as many new dishes as you can. Casual Dining Restaurants will offer their entrées at Shs15,000 and mains at Shs25,000.
Signature Dining Restaurants will offer their entrées at Shs20,000 and mains at Shs35,000. All mains in all restaurants will be served with a complementary Tusker Lite Beer.
No tickets and no bookings. You simply walk-in to any of the participating restaurants. Kampala Restaurant Week is best experienced with friends, and her are the participating restaurants you should check out.
ARENA SPORTS BAR
STARTER: Shs15,000
Stuffed Cheese Balls: Minced meat balls marinated with continental spices stuffed with cheddar cheese and a side dip of tartar sauce and coleslaw salad.
MAIN COURSE: Shs25,000
Grilled Chicken Leg: Marinated whole chicken leg grilled to perfection served with oriental style spaghetti and mushroom sauce on the side.
DESSERT: Shs15,000
Double Trouble: Two different desserts -i.e. – banana cream tart and mini chocolate mousse in one serving to cater for your sweet tooth.
STARTER: Shs15,000
Chicken Lollipop: Crispy battered chicken drumstick tossed in a tangy marinade of chili and soya sauce.
Crispy Salt & Pepper Vegetables: Crispy battered vegetable strips tossed with garlic, spring onions and crushed peppers.
ASIAN FUSION – FAIRWAY HOTEL
MAIN COURSE: Shs25,000
Beef Broccoli Mushroom with Fries: Thinly sliced Beef wok cooked in oyster sauce with spring onions.
Orange Chicken with Rice: Crispy fried chicken tossed with sweet and sour, fresh orange zested sauce.
Chicken Tikka Masala with Rice and Naan: Simmered in a thick flavorful tomato gravy with a blend of spices.
Malai Kofta with Rice and Naan: Paneer dumplings simmered in rich creamy cashew nut gravy.
DESSERT: Shs15,000
Badam Kesar Kurfi: Traditional Indian Ice cream topped with crushed pistachios.
Sizzling Brownie: Our famous homemade brownie served on a sizzling hot plate, topped up with Vanilla ice cream and dark hot chocolate sauce.
STARTER – UGX 15,000
French Fish Soup, Brisk Chicken Salads.
BRISK RESTAURANT
MAIN COURSE: Shs25,000
Chicken in a Creamy Sauce: Served with veggie and boiled potatoes.
Grilled Beef Cognac: Served with vegetable rice.
DESSERT: Shs15,000
Cake Pops, Bush pig.
STARTER: Shs15,000
Popcorn Chicken: Beer-battered popcorn chicken with homemade mayonnaise dip.
Chili Skins: Crispy potato skins topped with bean chili and melted cheese.
MAIN COURSE: Shs25,000
The Slow Hog: Slow-cooked pulled pork butt served with sauerkraut, herbed wedges and side salad.
CAFE CEYLON
STARTER: Shs15,000
Chicken Creamy Soup, Fresh Garden Dip, Slices of fresh vegetables served with mayonnaise.
MAIN COURSE : Shs25,000
Lamprais : Dutch-Sri Lankan Creole rice dish with chicken, fish cutlet, brinjalmiji, boiled egg and onion sambo.
Ceylon en Papillote: Ginger hinted healthy tilapia fillet and vegetables cooked with fresh cream served with serendib rice.
DESSERT: Shs15,000
Warm chocolate fudge cake served vanilla ice cream.
JAVA HOUSE
STARTER: Shs1500
Soup: Vegetarian or Non-vegetarian.
Vegetarian: Tomato and roasted garlic soup.
Non –Vegetarian: Chef’s soup of the day.
MAIN COURSE: Shs25,000
Chicken Stroganoff: Served with white rice /mashed matooke or mashed potatoes and guacamole (chicken cooked in a creamy mushroom sauce).
Home-style Chicken Stew: Served with mashed potatoes/matooke and salsa (chicken fried with tomatoes and dhania).
Ben’s Burger: Cheese grilled onions and mushroom sauce with a choice of chips or garden salad.
DESSERT: Shs15,000
Chocolate Chip Cookie Sundae: Two chocolate chip cookies, honey peanuts, chocolate sauce and using your own gourmet ice- cream.
PIATO RESTAURANT
STARTER – UGX 15,000
HigadoAlcaparras: Seared liver and raisins puree.
MAIN COURSE: Shs25,000
Classic Robin Chops: Glazed sesame chops with Cantonese rice and white wine sauce.
Victoria Pride: Crispy tilapia fillet on skin served with veg spaghetti and creamy dill sauce.
DESSERT – UGX 15,000
Sweet Classic Blue: Chiffon with blueberry cream cake.
PIZZA CONNECTION
STARTER: Shs15,000
Fish Salad: Grilled fish fillet served with lettuce, carrots, tomatoes, cucumber and green pepper.
MAIN COURSE: Shs25,000
Spesatino (Beef Stew): Beef, celery, carrots, garden peas, and potatoes served with rice and vegetables.
DESSERT: Shs15,000
Cream Caramel: Milk, egg, sugar, vanilla essence served with a scoop of vanilla ice cream.
KARVELI
STARTER: Shs15,000
French Welsh rarebit: Topped up with chicken monay, fried eggs and grilled tomatoes.
MAIN COURSE: Shs25,000
Italian Involtini di Manzo: Italian beef roll glazed in a tantalized nicottera sauce, served with deep fried potatoes and creamed vegetable basket.
DESSERT: Shs15,000
Karveli Baker’s Plate with Assorted Desserts: A fruit cake topped up with a caramel cream and macaron.
KABIRA COUNTRY CLUB
STARTER – UGX 15,000
Chicken Satay with Peanut Sauce: Perfectly grilled chicken satay skewers in the most flavorful marinade served with peanut.
Beef Croquette: A croquette is a small bread crumbed fried food roll containing grounded spiced beef, mashed potatoes and vegetables.
MAIN COURSE: Shs25,000
Vegan Burger: A seasoned all natural patty onions and mushrooms, served on a homemade bun.
Braised Beef with Pumpkin Mash: Our Braised slow cooked braised in rich gravy served with Pumpkin mash.
DESSERT: Shs15,000
Apple Pie: Filled with crisp, tart Michigan apples and cinnamon and then baked to crispy flaky perfection and drizzled with caramel.
CHAPTER 2 RESTAURANT – SKYZ HOTEL
STARTER: Shs20,000
Asian Vegetable Spring Rolls – 4 Per Portion with julienne vegetables, noodles, sweet chili, and soy sauce.
Albondigas, Pork and Lamb Meatballs in tomato, onion and sweet paprika with cream and bruschetta wafers.
Pear, Gorgonzola and Cashew Nuts Salad: Rocket leaves, cherry tomatoes, red onion with sesame and honey lime vinaigrette.
MAIN COURSE: Shs 35,000
Sesame BBQ Pork Ribs – 300g: Grilled with fries and kachumbari.
Butter Chicken cooked in tomato and cream sauce, served with chapati and rice.
Penne Arrabiata with vegetables, passata, basil and chili.
DESSERT: Shs20,000
Banoffee Tart: Banana, caramel, chocolate, and peppermint.
Fruit salad of seasonal local fruit.
IZUMI
STARTER: Shs20,000
Tom Yum Soup (Veg): An authentic mouth watering hot and sour Thai soup.
Som Tum Papaya Salad (Veg): Flavoursome and fresh green papaya salad, with hints of chili popular throughout Southeast Asia.
Veg Tempura Sushi: A crispy classic sushi roll with a pop of flavour and tasty vegetables.
MAIN COURSE: Shs35,000
Japanese Wasabi Pepper Steak: A beautifully cooked beef steak served with a unique sauce and fresh gorgeous assorted vegetables.
Thai Massaman Curry (Veg/Beef): A traditional Thai curry rich in flavour served with steamed rice. Available in beef or vegetarian.
DESSERT: Shs20,000
Street Style Thai Roti: Straight from the streets of Bangkok, a popular item among the locals. Roti stuffed with delicious banana filling and drizzled sauce on top.
TAMARAI
STARTER: Shs20,000
Chicken Patty: Served with papaya salads.
MAIN COURSE: Shs35,000
Grilled Duck with orange and pineapple sauce served with garlic fried rice & vegetables.
DESSERT: Shs20,000
Dessert Trilogy: Mini chocolate éclairs mango mousse, mini strawberry cream pastries.
SUMMIT RESTAURANT – GOLDEN TULIP
STARTER: Shs20,000
Lobster Tian: Pound cooked lobster, avocado, mango, tomato, chives & basil pesto sauce.
Italian Style Minestrone Soup: Hearty Italian vegetable soup with tomato sauce.
MAIN COURSE: Shs35,000
Lemon Chicken Piccata: Grilled chicken breast served with tasty lemon creamy butter and capers sauce with spaghetti pesto sauce.
Chia Seed Crusted Fillet of Tilapia: Tilapia fillet served with Italian style sautéed of onions, garlic and sweet peppers, along with a dollop of homemade hummus with salsa Verde sauce.
DESSERT: Shs20,000
Chocolate Flavored Fettuccine Pasta: Homemade flavored chocolate pasta with white chocolate sauce, hazel nut & fresh berries with vanilla Ice cream.
Fresh Fruit Platter: Seasonal fruit assortment with a blend of fresh mint and berries.
7 HILLS REVOLVING RESTAURANT
STARTER: Shs20,000
Twice Baked Cheese Soufflé: Finished in parmesan & roasted sweet peppers sauce, with rocket leaf & sundried tomato salad drizzled with roasted garlic and olive oil dressing.
MAIN COURSE: Shs35,000
Grilled Beef Tenderloin: With Thai style mushrooms and cashew nut stuffing, served with gratin dauphinoise potatoes, sautéed French beans, glazed carrots and served with peppered red wine jus.
Buddha Bowl (V): Panneer and vegetarian chili finished in a coconut cream sauce, accompanied with lemon and parsley quinoa, mixed lettuce salad & fanned avocado drizzled with crumbled feta cheese dressing.
DESSERT: Shs20,000
The Nile – Jinja Syndicate: Iced Arabica mocha parfait, jack fruit ice cream on wild orange caramel.
NYANJA RESTAURANT – MUNYONYO
STARTER: Shs20,000
Fall Medley Squash Salad: Diced sweet potatoes, butternut squash with roasted pawpaw tossed in a light vinaigrette.
MAIN COURSE: Shs35,000
Vegetable Tian: Baked stuffed brinjal with Oven baked roasted aroma vegetables, served with chunky tomato sauce, sweet potato and Garden peas hash.
Confit Chicken Leg: Salted butter poached chicken leg served with Spanish tortilla and thyme jus.
Lamb Chop Harissa: Harissa marinated char grilled lamb chops served with oriental couscous and pan sautéed sukuma wiki.
DESSERT: Shs20,000
Chocolate Ginger Cannoli: Classic American Pastries.
KHYBER PASS – SPEKE HOTEL
STARTER: Shs20,000
Chapati Gobhi: Cauliflower florets pan roasted, sautéed in onion-tomato and flavoured with pickled spices.
Tandoori Wings: Spicy tandoori chicken wings, grilled to perfection, are made with yogurt, lemon juice, ginger, garlic, garam masala, red chili powder and turmeric.
MAIN COURSE: Shs35,000
Chapati Sabzi: A mix of vegetables cooked in a combination of Indian spices.
Kadai Murgh: Kadai Chicken is a delicious, spicy and flavorful dish made with chicken, onions, tomatoes, ginger, garlic and fresh ground spices known as kadai Masala.
DESSERT: Shs20,000
Gulab Jamun with Ice cream: Fried cheese balls soaked in sugar syrup served hot. Cottage cheese balls in thickened flavoured milk with pistachio. Pudding with thickened milk, egg yolk and vanilla caramelized and steamed.
Malai Kulfi: Indian frozen dessert made from whole milk, heavy cream, khoya and sugar. It’s flavoured with cardamom powder and chopped nuts.