A deliciously extravagant Seafood Night at Sheraton Kampala

I dropped in on the Seafood theme night at the Sheraton Kampala Hotel last night. It takes place on the last Thursday of every month.

If the hotel was trying to prove a culinary point, it has done so.

The display was appetizing and elegantly dizzying, deliberately rich with seafood delights. The word epicurean comes to mind when looking at the five-part spread that the Seafood theme night at the Sheraton Kampala Hotel offers.

It starts with a mushroom soup (I am always going to opt for mushroom, so I ignored whatever the alternative soup option was). This is served with warm bread straight from the kitchen (I went with the whole wheat option) and used the butter provided.

The next section was a salad section, where curiously I found some calamari. The salad section also featured some excellent cheese options, as well as cured salmon, octopus, salmon gravlax, a coastal sea salad, a tuna tataki salad, and cocktail prawns, a dish I always have to restrain myself around. The salad section was liberally garnished with the finest sweet baby corn, which is ridiculously delicious. Various sauces, including soy sauce, were on hand for additional garnishing.

A sushi bar was the next stop. There were eight varieties of sushi on display. The list included the Sheraton Signature Roll (an immediate nutty hit), the Dragon Roll, the Chicken Katsu Sushi Roll (another hit—it swaps seafood for chicken and offers a satisfying crunch), the Prawn Tempura Roll, the Rain Bowl Roll, the Salmon Avocado Roll, the Cold Cuts Mix Bowl, and the Cucumber Avocado Roll (I am not a fan of cucumber, but that last roll may have made me a believer). The sushi bar finally had me understanding why people make such a big deal about sushi.

The next section was the hot dishes section, which was what you might call the main course section of the Seafood theme night. The menu here goes all out: Seafood Thermidor (a delightfully creamy medley of fish, shrimp, scallops, crab, and whitefish) and Gratinated Red Snapper (the red snapper is a saltwater fish with distinct bright red skin, red eyes, and a sweet, nutty flavor. It is highly prized. I first heard about it about 20 years ago during conversations with a well-travelled epicurean gentleman who told me I must try it before I die). There was also Salmon Wellington with Celery Sauce, which was deliciously light and rich with that distinctive flavor; clams, pasta in a cream sauce I couldn’t quite place; grilled prawns; and grilled lobster. If you hadn’t figured it out yet, we ate like French royalty.

We washed this down with jugs of fresh fruit juice. Someone once said that if you wanted to kidnap me, you could easily do it using fruit juice. There were about four options available, I focused on the passion juice and the pineapple juice. It was fresh, chilled, and delicious. I was also afforded a complimentary glass of sweet, sparkling wine (part of the final price).

A guest helping herself to lobster during the Seafood and Sushi Experience Night at Sheraton Kampala Hotel, 25th June 2026

There was a dessert section (seriously) and a coffee section. I skipped the coffee and focused on the dessert, choosing fruit (pineapple and pawpaw), a crème brûlée, and some chocolate brownies. It had been a long day, and I needed to try to negate that.

The Seafood theme night at the Sheraton Kampala Hotel costs 275,000 shillings. Having seen some pretentious brunches around the city that cost 200,000 shillings and can’t hold a candle to this sort of menu, I would argue that it is worth it and then some.