Executive Chef Paul Kimani, the maestro behind the culinary scenes at Nairobi's oldest hotel, recently welcomed patrons to experience a fresh take on Nairobi's gastronomic landscape.
At a media tasting, I had the pleasure of indulging in Chef Paul's latest creations-- a fusion menu of South American and Japanese delicacies. We started out with the "Salmon Tiradito" — impeccably presented slices of raw salmon in Nikkei sauce, accompanied by radish, wasabi mayo, sesame seeds, and a hint of butter chili.
Next, I tried the "Spanish Octopus". The chewy (but still good) tentacles were served in a vibrant pink potato puree that gets its colour from an infusion of beetroot. It was really good. I'm contemplating a potential replication in my own kitchen. I *might* share results.
The garlic prawns with salsa verde, were a delectable interlude before the pièce de résistance — the 'Turf'. Striploin steak, tender and succulent, elegantly partnered with baby beetroot and a velvety cauliflower mash. A symphony of flavors that lingered, making it my unequivocal favorite.
The menu, a testament to diversity, caters to discerning palates. The attentive staff enhances the dining experience, and the wine selection is nothing short of amazing, though it might leave a huge dent in your pocket. But for enthusiasts of fine dining, the experience might be worth the investment. Make your reservations here
*Images: Gerald_Ithana
