Menu Tasting at Chop House, Radisson Blu

 

“A speciality restaurant that exudes elegance and charm right in the heart of Nairobi’s business district.”

Whether you’re just passing through, having a business lunch or romantic dinner date, The Radisson Blu’s hotel is certainly a destination to try out. Located in Upper hill, you can easily spot the tall Radisson Blu building which depending on the time of day is kissed by a beautiful sunset or sunrise. It’s the sort of destination I’d go to for a good dose of luxury without the worry of leaving town.

Courtesy of EatOut Kenya & Radisson Blu a few bloggers were invited to sample the new menu Chef Mike had created for the Chop House restaurant.

 

Style:

Right from the gate you’re welcomed with warm smiles and a charming ambience. Walking into the lobby you begin to notice how intriguing the space is. Minimalistic modern luxury with a touch of african heritage.

Stepping into The Chop House you’re greeted with more smiles and a glimpse of the magic that lies behind the kitchen. The open plan kitchen creates a theatrical scene for the diners to be a part of the cooking process. Making it an engaging and memorable dining experience. There’s certainly something magical about watching your food being prepared.

Chocolate brown furniture, shimmering chandeliers and smooth music to set the mood right, hello date night!

 

The menu was a deconstruction of global cuisines with a focus on rich flavours and gastronomy techniques. Presented on beautiful ceramic plates with a touch of gold cutlery fused rustic and luxury wonderfully.

So what did we eat

The Chef’s Palette

To start us off, we received a delightful seafood platter of hot oak smoked salmon, blistered scallops with a caper berry sauce and langoustines in parmesan and cointreau foam. Paired with a cool crisp Chardonnay it was a perfect opener for what was to come.

Mini Beef Carpaccio Wellington

Next was the beef wellington carpaccio which appeared to be a deconstructed take on a classic beef wellington. Prime fine steak rolled in a brioche slice, wild mushroom duxelle, a red wine beetroot puree and taragon hollandaise. A little unusual and complex on flavour and textures it had us a bit confused but still going in for a second bite. A bit too rich with the mushroom duxelle for me but to go with it  a refreshing Canadian heaven Shooter.

 

 

Entree

Art of the Josper

Onto the star of the show was the art of Josper.

Now when it comes to steak I love a good bit of char, smokiness and caramelization. Served with a side of fries, a to die for devil’s sauce  and of course a glass of red wine. This meal was the talk of the table. It pretty much summed up the evening. “There’s nothing better than a perfectly seasoned steak” is all we muttered as we chowed down.

 Moving onto my favourite part dessert.

 

Dessert

Chocolate Heaven

Let’s start with the name…clever and oh so divine. A warm chocolate fondant cake with a molten chocolate centre, burnt orange ice-cream and a butterscotch sauce. You can never go wrong with hot baked treats and a ice cream. It’s a perfect match! To top it all off it was paired with a chocolate aromatic red wine (Nobile Rosso Al Ciocolata) rounding up the ‘chocolate heaven’ experience perfect for any chocoholic.

 

 

Why you should try it out.

You really do live once. So once in awhile spoil yourself or someone with a luxury dining experience at the Chop house. They have a great selection of premium wines, fresh seafood and cured meats to dreamy desserts for the sweet tooth. Their prices range from 550 -5,500 Ksh for steaks from their Butchers Block, comprising of dishes that are plentiful enough to share.  So there’s certainly something for everyone.

A big thank you to the team at Radisson Blu Chop house and Eatout for this dining experience and to you my readers

Happy dining,

Yours’

DinewithJemutai

Follow me on Instagram/InstaStories @dinewithjemutai to keep up with my dining experiences.

Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.