Phone +254 (0)793 264 943
Email chophouse.nairobi@radissonblu.com
Radisson Blu Hotel, Elgon Road, Upper Hill, Nairobi

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

reservations

Starters

Coastal dived Red snapper, thinly sliced, crudo style

Best accompanied with Chateau Lamothe Vincent Sauvignon Blanc, Bordeaux

Snow of mandarin, baby leaves, passion jelly, camomile infused vinaigrette,
Afloat a light garden pea & mint veloute
Ksh 1500

Olerai Farm salted duck breast infused with juniper berry

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

Black squid ink hollandaise, gorgonzola espuma, toasted pine nuts, shaved asparagus
Black bread tuille with Maldon sea salt flakes
Ksh 1850

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

Recommended to go down with Matua Sauvignon Blanc, New Zealand

Avocado roulade, crispy almond crab rafaellos with a shot of concentrated bisque,
on a theatrical scene of sea bed rocks & pebbles
Ksh 2500

Sea scallops, flamed, cognac butter with black salt

Pairs well with Columbia Crest Chardonnay, USA

Butternut puree with mascarpone, Parma ham dried chips, leafy salad served in tagine
Coral emulsion dressing
Ksh 3000

Lightly torched marbled beef hump, cracked pepper

Best suited with Chateau Lamothe Vincent Intense, Bordeaux

Grilled romaine lettuce, cloud of hummus cream with parsley, jelly of pomegranate
Sumac powder served on Himalayan salt block
Ksh 1800

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

Perfectly paired with Rupert & Rothschild Classic, South Africa

Grilled Portobello mushrooms, grape fruit béarnaise, beef broth & rustic bread
Ksh 1950

24-hr low temperature home cured salmon, Sous vide

Best enjoyed with Rupert & Rothschild Baroness Nadine, South Africa

Matcha tea and coconut jus, raspberry mayonnaise, micro herbs, edible flowers,
Chiffonade of roasted coconut
Ksh 2500

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

Best accompanied with Matua Pinot Noir, New Zealand

Caper berry, thin foil of red radish, wasabi aioli, baby microgreens, pickles, passion reduced sauce, balsamic pearls with a quenelle of tequila & avocado gelato
Ksh 2250

Air – dried aged salted beef with its distinct rich flavor

Goes down well with Marques de Riscal Rioja Reserva, Spain

Goat’s cheese roll mixed with dried figs and walnuts, olive powder, parmesan spheres, rocket leaves set in a scenery of our heritage woodlands with scents of forest anise
Ksh 2000

Wind & Sail

Puree of light cream of zucchini, celery oil

Enjoy it with Longheri Pinot Grigio, Italy

Parma ham, stilton & milk foam with cinnamon
Ksh 1200

Blistered shrimps, touch of cayenne

Best served with Clear Waters Pinot Gris, New Zealand

Lemongrass, chili, vermicelli, coconut pulp and tempura spring onion
Ksh 1500

Roasted tomato, infused with olive, basil, oregano

Pairs well with Melini Chianti, Italy

Simmered cream of tomato, tortellini of spinach and ricotta
Ksh 1100

Black lentil soup, sprig of thyme

Enjoy it with Bellingham Homestead Shiraz, South Africa

Slices of beef Korean BBQ, Compote of mushroom and goat’s cheese
Ksh 1150

Crafted

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

Best Accompanied with Oyster Bay Pinot Noir, New Zealand

Lacquered 3 times with old balsamic, crushed macadamia nuts, charred bell pepper puree
Orange sauce, sour berry splash
Ksh 3950

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

Pairs well with Marques Riscal Rioja Reserva, Spain

Eggplant caviar, Black olive emulsion, soubise foam, enoki mushrooms, black berry and red wine reduction
Ksh 3950

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

Goes down well with Domain Brochard Sancerre, France

Bouillabaisse reduction, miso foam, fresh herbs with basil emulsion
Almond cream with mussels
Ksh 4300

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

Perfectly enjoyed with Barolo C’Abianca, Italy

Dotted with ripe plum jelly and puree of mascarpone, preserved plums, pomme bouchon
Ksh 3500

Coastal Dive Sea Bass, basted with red pimento

Enjoy with Parker Coonawarra Estate Chardonnay, Australia

Saffron iodized sauce, fairly shocked calamari strings with tree tomato marmalade, edamame beans
Ksh 3250

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

Pairs well with Columbia Crest Chardonnay, USA

Homemade buttermilk, Caramelized carrots, old balsamic, mirage of green oil and purple Swiss chard leaves
Ksh 3800

Confit duck drumette, marinated duck leg and liver

Recommended to pair with Canon 13 Pinot Noir, USA

Rolled in zucchini, seared duck breast crusted with Szechuan pepper, hibiscus flower jus
Ksh 3850

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

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

Young leek fondue with shaved biltong, champagne crème with tom yum consommé
Crispy squid ink tapioca crackers
Ksh 5000

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

Best Suited with Trapiche Oak Cask Merlot, Argentina

Arrowroot puree, Wok fried bok choy in oyster, sweet and sour shitake mushrooms,
Beetroot fluid gel, sangria reduction
Ksh 3600

Vegetarian

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

Goes well with Boschendal 1685 Merlot, South Africa

Timbale of quinoa tabbouleh, Foam of hummus, tamarind dressing
Ksh 2200

Bocconcini of crisp avocado tempura, spiced tomato jam remoulade

Best paired with Durbanville Hills Sparkling Sauvignon, South Africa

Served with leafy salad, Cappuccino of dal, cloud of scented milk
Ksh 1950

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

Enjoy with Dry Lands Collection Chenin Blanc, South Africa

Cranberry reduction glaze, arugula with micro greens, aerated parmesan foam
Ksh 2500

Modena- Asiatic fusion of red wine taleggio cheese risotto

Recommended to go with Barolo C’Abianca, Italy

Glazed tofu in chili and soy bean curd, pea shoots, tarragon oil
Ksh 2600

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

Pairs well with Longheri Pinot Grigio, Italy

Roasted butternut, Pecorino & basil sauce
Ksh 2600

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

350gr (21 day wet aged)
Ksh 4100

Fillet steak

Recommended to go with Vergelegen Merlot, South Africa

250gr (21 day wet aged)
Ksh 3750

T-Bone steak

Best paired with Rutini Malbec, Argetina

500gr (21 day wet aged)
Ksh 3750

Lamb chops

Pairs well with Christine Marie Cabernet Sauvignon, South Africa

350gr, mint & garlic butter
Ksh 3800

Picanha

Enjoy with Le Grand Rossignol Merlot, Bordeaux

350gr (succulent steak cut, char grilled)
Ksh 3550

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

800gr (30-40 day aged)
Ksh 7000

Rib – eye steak

Recommended to go with Parker Block 95 Cabernet Sauvignon, Australia

800gr (30-40 day aged)
Ksh 6800

T-Bone steak

Pairs well with Celestial Bay Petit Verdot, Australia

800gr (30- 40 day aged)
Ksh 8250

Sides

Potatoes & Such

Potato puree with sweet roasted garlic
Potato gratin millefeuille
Baked potato, bacon, scallions, sour cream
Sweet potato
Classic fries

Vegetables

Mushroom confit
Broccoli
Sautéed long beans
Creamed spinach
Market vegetables
Garden salad

Sauces

Harsh peppercorn sauce
Red wine jus
Blue cheese sauce
Béarnaise
Garlic sauce
Mushroom sauce
Triple mustard sauce
Chili flake butter sauce
Chimichurri

Dessert

Deconstructed nougatine éclair with hazelnut frozen ice cream, salted caramel

Best Enjoyed with Rosso Nobile Al Cioccolata, Germany

Chocolate crèmeux, candied macadamia
Ksh 2200

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

Recommended to pair with Drambuie, Scotland

Ganache, chocolate & coffee tuille, raspberries
Ksh 1750

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

Enjoy with Grand Marnier, France

Almond crumble, jasmine flower
Ksh 1300

Flaky lemon millefeuille, raspberry jelly with basil specs

Best Accompanied with Limoncello, Italy

Lemon cream spheres, coconut truffles
Ksh 1250

Passion fruit and white chocolate cheesecake

Pairs well with Amaretto Disaronno, Italy

Meringue, macerated coconut, fresh mandarin sorbet
Ksh 1200

Organic seasonal chunky fruit cuts

With sorbet
Ksh 750

Artisanal homemade gelato

Ksh 1600

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