‘paired’ menu at Lobby Bar, Conference Centre
By Victor Nze
Sheraton Abuja Hotel recently hosted guests and customers to an array of the hotel’s new paired food and beverage menu at the Lobby Bar and Ladi Kwali Conference Center.
According to the General Manager of the Hotel, Mr. Nouman Irshad, the hotel reintroduved the paired menu so as reintroduce guests to the concept ‘which stretches the boundaries of traditional pairing principles by blending ingredients together in new and unexpected ways.’
“We have re-activated ‘Paired’ Sheraton brand’s innovative hotel lobby bar experience which comprises artisanal small plates and elevated bar snacks, served alongside premium wines and suggested beverages. Our guests were reintroduced to the concept which stretches the boundaries of traditional pairing principles by blending ingredients together in new and unexpected ways.
“The event offered our invited guests a food lover’s haven through our unique sensory journey of activities”.
“Our compelling night had expertly matched small plates on display alongside premium wines and locally distilled beers.
“We equally organized an array of entertaining activities along with great music which sparked off the dance tempo coupled with an engaging activity where our guest’s submitted ideas for our next new menu change in 3-6 months.
“An inspiration board was made available for foodies and invited guests to write their thoughts on the new menu experience,” said Irshad.
Continuing, Nouman Irshad said: “We have created our Sheraton paired meeting breaks menu for the elevated pleasure of our conference customers, this will add an enriching experience to our event and meeting planners.
“Our goal is to introduce and adapt this inventive food culture we have for both in-house guests, customers and conference patrons alike. Eclectically paired lobby bar favourites such as Chinese and Vietnamese Spring rolls, Crispy fried vegetable spring rolls dipped in sweet spicy sauce or sweet vinegar dressing will be served with 2012 Vina Maipo Cabernet wine and 2012 Pinot or Grigio or even Chardonnay, Italy or Can “33” Export, pale lager.
“Customers can equally spark off taste buds with indigenous favourites such as Puff Puff and Suya served with 2012 Casillero Del Diablo Cabernet Sauvignon Chile which will feature in our menu this quarter as unexpected pairings.
“For our Patrons this gives the opportunity to simply try new things. Our new-paired menu will cater to the tastes of both our international and Indigenous customers via offering some locally sourced and inspired food pairings. This delivers an elevated lobby bar experience where you can relax and have fun as you share with friends”.