Phone +254 (0)793 264 943
Radisson Blu Hotel, Elgon Road, Upper Hill, Nairobi

Monday - Saturday
(Saturday Dinner Only, Closed Sunday)
Lunch: 12:00 – 15:00
Dinner: 18:30 – 23:00



Coastal dived Red snapper, thinly sliced, crudo style

Best accompanied with Chateau Lamothe Vincent Sauvignon Blanc, Bordeaux

Olerai Farm salted duck breast infused with juniper berry

Enjoy it with Yealands Estate Wine Makers Reserve Pinot Noir, New Zealand

Mombasa crab advance scene with lime, ginger, green onion and cilantro

Recommended to go down with Matua Sauvignon Blanc, New Zealand

Sea scallops, flamed, cognac butter with black salt

Pairs well with Columbia Crest Chardonnay, USA

Lightly torched marbled beef hump, cracked pepper

Best suited with Chateau Lamothe Vincent Intense, Bordeaux

Smoked bone marrow with cedar wood, herby butter, confit shallots

Perfectly paired with Rupert & Rothschild Classic, South Africa

24-hr low temperature home cured salmon, Sous vide

Best enjoyed with Rupert & Rothschild Baroness Nadine, South Africa

Hand- cut blue fin tuna, crowned with sesame spring onion and soy

Best accompanied with Matua Pinot Noir, New Zealand

Air – dried aged salted beef with its distinct rich flavor

Goes down well with Marques de Riscal Rioja Reserva, Spain

Wind & Sail

Puree of light cream of zucchini, celery oil

Enjoy it with Longheri Pinot Grigio, Italy

Blistered shrimps, touch of cayenne

Best served with Clear Waters Pinot Gris, New Zealand

Roasted tomato, infused with olive, basil, oregano

Pairs well with Melini Chianti, Italy

Black lentil soup, sprig of thyme

Enjoy it with Bellingham Homestead Shiraz, South Africa


Marinated Balsamic pork ribs, slow cooked, sealed with sage and butter

Best Accompanied with Oyster Bay Pinot Noir, New Zealand

Canon of Molo lamb coated with feuilletine of green butter, hazelnut, dried raisin

Pairs well with Marques Riscal Rioja Reserva, Spain

Lemon and garlic marinated Jumbo prawns, glazed in its own jus

Goes down well with Domain Brochard Sancerre, France

24hr Braised beef shank, local herbs, red wine, bay leaf

Perfectly enjoyed with Barolo C’Abianca, Italy

Coastal Dive Sea Bass, basted with red pimento

Enjoy with Parker Coonawarra Estate Chardonnay, Australia

Stuffed spring chicken with wild mushrooms, puree of carrot and ginger

Pairs well with Columbia Crest Chardonnay, USA

Confit duck drumette, marinated duck leg and liver

Recommended to pair with Canon 13 Pinot Noir, USA

Poached lobster tail, buttery froth, lake of light broth of galangal, coconut and parsley

Recommended to pair with Rupert & Rothschild Baroness Nadine, South Africa

Traditional pan seared beef fillet, local garlic & rosemary, tuille of sesame

Best Suited with Trapiche Oak Cask Merlot, Argentina


Baked beetroot in salt, drizzle of olive oil and foil of basil leaf, thinly sliced

Goes well with Boschendal 1685 Merlot, South Africa

Bocconcini of crisp avocado tempura, spiced tomato jam remoulade

Best paired with Durbanville Hills Sparkling Sauvignon, South Africa

Green asparagus, shocked in clarified butter, crusted egg, black ink hollandaise

Enjoy with Dry Lands Collection Chenin Blanc, South Africa

Modena- Asiatic fusion of red wine taleggio cheese risotto

Recommended to go with Barolo C’Abianca, Italy

Goat’s cheese and sundried tomato ravioli ‘fagotelli’ style

Pairs well with Longheri Pinot Grigio, Italy

The Art of the Josper

Josper charcoal grill oven; heating up to 500OC, THE Josper is both an oven and a grill, adding a unique flavor and texture from the finest embers, while retaining the natural juiciness of the meat, all our beef is 100% locally sourced from the distinct abattoir WHB ranched Laikipia Farm

Rib – eye steak

Perfectly suited with Napa Cellars Cabernet Sauvignon, Napa Valley USA

Fillet steak

Recommended to go with Vergelegen Merlot, South Africa

T-Bone steak

Best paired with Rutini Malbec, Argetina

Lamb chops

Pairs well with Christine Marie Cabernet Sauvignon, South Africa


Enjoy with Le Grand Rossignol Merlot, Bordeaux

From the Dry Ager

This replicates the dry-aging process of slaughterhouses and butcher shops with precisely controlled temperature, humidity and airflow. An active UVC-ventilated-disinfection system keeps the air sterile and conducive to procuring some of the tastiest and succulent cuts
WHB has been able to orchestra meats that age 30 – 40 days, precise marbling effect that defines the Prime cut of beef
“To share for two”

Tomahawk steak

Perfectly suited with Amarone Della Valpolicella, Italy

Rib – eye steak

Recommended to go with Parker Block 95 Cabernet Sauvignon, Australia

T-Bone steak

Pairs well with Celestial Bay Petit Verdot, Australia


Potatoes & Such


Deconstructed nougatine éclair with hazelnut frozen ice cream, salted caramel

Best Enjoyed with Rosso Nobile Al Cioccolata, Germany

Chocolate tart ring, sable Breton base, milk chocolate crème, flourless biscuit

Recommended to pair with Drambuie, Scotland

Jasmine tea brulee, vanilla extract, soil of spiced orange, praline

Enjoy with Grand Marnier, France

Flaky lemon millefeuille, raspberry jelly with basil specs

Best Accompanied with Limoncello, Italy

Passion fruit and white chocolate cheesecake

Pairs well with Amaretto Disaronno, Italy

Organic seasonal chunky fruit cuts
Artisanal homemade gelato

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