The culinary scene in Nairobi has rapidly grown and more people want to taste new dishes and new cuisines ever so often. Being among the first people to taste a new menu from a restaurant is always an exhilarating experience. It gets even better when it is created by a new chef. Your first impression about the chef is based on your first bite. Restaurants change their menu from time to time with the aim of giving the patrons more variety and also giving the chef room for creativity. Gone are the days when your favourite restaurant had the same menu for years.
Chophouse at Radisson Blu Hotel in Upperhill recently invited foodies and media to have a taste of their new menu and to also meet their new chef at a five course wine pairing lunch. Aside from the new menu, the specialty restaurant is also re-positioning itself to become a fine dining restaurant hence revamping the entire dining experience for its patrons.
Executive Chef Wissem Abdellatif hails from Tunisia and has 15 years’ experience in the culinary world, having worked in various countries including Tunisia, Mauritius, Italy, France, United Arab Emirates and Russia. His experience is attributed to his vast knowledge of French, Italian, Mediterranean and Asian cuisines. The restaurant’s repositioning will now feature new menu concepts featuring haute cuisine.
“The fine dining experience we will deliver will bring more engagement to our patrons. When you dine at Chop House, expect a personalised experience,” said Chef Wissem. “I’m impressed with Kenya’s rich endowment of fresh seafood and vegetables all year round, this will assist us significantly in delivering nouvelle cuisine, “he added.
The new menu features exciting items such as foie gras -translated from French to mean fatty liver- more meat and seafood options including duck and lobster as well as vegetarian options. Steak lovers, need not worry, the cuts of meat popularly found at Chop House are still available on the menu. From 21 day aged steaks to lamb and pork, they’ve got you covered on the different cuts of meat.
The five course lunch featured beef carpaccio paired with Matua Pinot Noir 2015, crusted albacore tuna with Limuru tea, coconut shavings and the edible borage flower paired with Tons De Tinto, tandoori marinated king prawns with garlic butter paired with Domaine Riefle Reisling, and tenderloin seared beef fillet with foie gra sail, sweet almond cream paired with Santi Amarone. For dessert, we had a taste of various dessert items on the menu; passion fruit crème brulee with hazelnut biscotti, warm chocolate fondant cake and butterscotch sauce with vanilla crème glace paired with Sandeman Ruby Port Portugal.
It was my first time having foie gras, which is specially fattened duck liver. It was a thick round slice of meat – buttery, rich and delicate with a smooth texture. This delicacy is considered a luxury dish and is also viewed as a symbol of wealth and power. It was paired with the beef fillet, balancing all the flavours, resulting to a gratifying meal.
The new menu at Chop House features intriguing dishes. The ambiance is perfect for a romantic experience and combined with fine dining, a memorable experience is guaranteed