A Tasting of the New Menu At Chophouse Radisson Blu Nairobi

Radisson Blu Upperhill in Nairobi is reopening its doors. The hotel temporarily shut down due to the effects of the COVID pandemic, though its sister property, Radisson Blu Arboretum, remained open. The Radisson Blu hotels are a favourite for locals and tourists alike, and I was happy to receive the news of the reopening, especially of Chophouse.

Chophouse is a restaurant that I had been to before and was well-known for its innovative meat dishes. I was therefore looking forward to trying out the new menu, especially because the restaurant is now being helmed by a new chef from South Africa, Chef Wayne.

The tasting was a lunch starting at noon and the setup was a formal one for about 12. I was the first to arrive so I enjoyed a crisp Sauvignon Blanc as I waited for everyone else to get there.

The menu was a 4 course lunch served with two wine options – Parker Shiraz (red wine) and Hesketh BYT Sauvignon Blanc (white wine). I opted for the Sauvignon Blanc because it was a rather hot day and I wanted something cold and crisp, though I did have the red wine with the mains and dessert.

First Course – Sea Scallops

For starters, we had sea scallops. The presentation was quite interesting with a garden concept. The scallops sat on a beautiful garden-like structure while the puree was presented in a plant pot. The main ingredient list for this dish features scallops, black salt, brandy, butternut and mascarpone puree, parma ham crisp and micro leaves.

Second Course – Green Asparagus

The presentation was quite something with the asparagus served with a see-through cover on the plate that kept residual smoke in. You can really taste the smokiness in the asparagus, and this coupled with the buttery egg and cheese, makes for a delicious combination. The main ingredient list for this features asparagus, crusted egg, clarified butter, cranberry reduction glaze, arugula, hollandaise and aerated parmesan foam.

Third Course – Molo Lamb

I love lamb and have had it in all sorts of different ways. I’ve never had it coated with chocolate though. The savoury and sweet was an interesting combination that worked well. The lamb was tender and juicy and paired well with the Shiraz. The main ingredient list for this dish is lamb, eggplant caviar, black olive emulsion, soubise foam, enoki mushrooms, black berry and red wine reduction, dark chocolate and chili crust.

Fourth Course – Deconstructed Nugatine Éclair

It’s not a complete meal without dessert. This was another dish with great presentation. The éclair looks like a boat that you immediately want to set sail in your mouth. It’s a nutty, decadent dessert without being too sweet, so even those who may not have a big sweet tooth will enjoy it. The main ingredient list for this dish is hazelnut frozen ice cream, chocolate crèmeux, candied macadamia and salted caramel.

All in all, this is an imaginative menu from Chophouse featuring great presentation that will serve as a memorable dining out experience, especially if you’re adventurous or just looking to enjoy something different from the usual Nairobi foodie scene.