The Chophouse Restaurant presented an inventive culinary experience that weaved together a fusion of Kenyan, Asian and Mediterranean Haute Cuisine. In an exclusive tasting event dubbed ‘The Ultimate chop house experience, corporate guests, influencers, and media came together to experience the magnificence of the Executive Chef Wayne Walkinshaw.
The new experience has masterfully elevates grilled meat dishes to a level that is unmatched in Kenya. The dishes were designed with a poetic flair that pays homage to the elegance of Haute Cuisine, drawing from techniques of esteemed experience from around the world.
The open plan kitchen created a theatrical scene for the diners as they experience the mastery of the celebrated chef. There’s certainly something magical about watching your food being prepared and this was just the ultimate experience at the exquisite Chophouse that served memories to go with.
The new experience offers a complete 6- course serve with some crab loaf starting you off. A delectable bone marrow follows next with a palatable oxtail ragout. Sitting in as a classic chop house, the roast lovers will be thrilled with the honey and soy glaze that pairs the Pork belly. The crispy pork skin popcorn will tickle your taste buds in preparation to the next serve, Confit Duck. This gently cured duck drumette is everything to die for. The star of the show was the Rib-eye. It kept everyone on our table talking.
The Medium rare steak was full of flavor. The mushroom cream danced its flavors in while the béarnaise complemented perfect balance. The potato pillows gave the pair the final kick. A warm Dark Chocolate Tart culminates the experience. White chocolate sponge cake with affluence of caramel chocolate gelato and topped with pickled black berries. A chocoholic paradise.
This upscale experience is a must try if you looking for something executive with memories to go with. Indeed Radisson Blu, Upperhill is shaping and elevating the chop house experiences in Kenya.
Here is the full The Ultimate Chophouse Experience Presented by Executive Chef Wayne Walkinshaw
Crab Loaf
Mombasa crab salad | pickled lemon | fried brioche | cucumber liquid gel lemon mayonnaise | dehydrated apple
Bone Marrow
Oxtail ragout | cheese & herb gratin | bacon jam | confit mushrooms | bone broth
Pork Belly
Honey & soy glaze | potato puree | sweet chili prawn | apple puree
pork skin popcorn | stout reduction
Confit Duck
Confit duck drumette | grilled breast | whisky marmalade sauce | hibiscus liquid gel
roasted garlic potato puree | charred zucchini
Rib-eye
Mushroom cream | béarnaise | soubise foam | truffle oil | potato pillows
Dark Chocolate Tart
white chocolate sponge | honey comb | caramel chocolate gelato | pickled black berries
