Dine With Go Places at the Chophouse, Radisson Blu Hotel, Upperhill
Chophouse, a fine dining restaurant at the Radisson Blu Hotel, Upperhill relaunched a new phenomenal menu this week. Go Place was privileged to be part of this exciting experience. Chef Wissem Abdellatiff and team took us through a menu filled with unique delights and new tastes that had been passionately put together. The presentation of the dishes was fused articulately together with local ingredients giving a scene appealing to the eye as well as maintaining the artistic side of the dishes. To mention, the customer experience at Radisson Blu Hotel Upperhill is centered around unique customer experience and satisfaction.
They have taken this culinary experience in Nairobi to a completely new level. Unmatched, Unique and to an International Standard!
So, What Was In The Menu?
1st Starter
Mombasa Crab advance scene with lime, ginger, green onion and cilantro
This was served with avocado roulade, crispy almond crab rafaellos with a shot of concentrated bisque pleasantly served on a pillow shape design plate
This artistically presented starter gave a burst of flavours from the crab avocado, balsamic dressing of passion orange puree
Recommended Wine, Matua Sauvignon Blanc, New Zealand
2nd Starter
Sea Scallops, flamed cognac butter with black salt
This was served dramatically in a glass plate on a bed of rock with open flame. This pleasant dish is accompanied with butternut puree with mascarpone, parma ham dried chips, leafy salad served in the tagine and a coral emulsion dressing served in a flowerpot
This garden setting sea scallops just melts-in-your-mouth once mixed with the sauce of almond cream, amatero, truffle olive, olive soil (dried black olives). Truly Divine!
Recommended Wine, Columbia Crest Chardonnay, USA
Main Course
21 Day wet-aged Fillet Steak
Cooked in a Josper charcoal oven and grill adding unique flavor & texture from the finest embers retaining natural juices of the meat, served on a Himalayan Salt Rock. This serving concept is used to keep the steak warm and guests can further sear the steak on the Salt Rock to extracting more flavors. The steak is served with various chef’s recommended sauces such as, Mushroom sauce, Garlic sauce, Red wine jus and many more, accompanied with sides of potatoes and vegetables.
With every bite one will get the perfect taste of succulent beef that just explodes with flavors!
Recommended Wine, Vergelegen Merlot, South Africa
Dessert
Chocolate tart ring, sable Breton base, milk chocolate creme, flourless biscuit, Ganache, chocolate & coffee tuille, raspberries
This dessert was served on a glass platter with a dramatic garden setting presentation and smoke effect.
This dessert screams devilishly, “EAT ME”! This four-layer chocolate tart gives a heavenly taste that screams again, “MORE PLEASE”
Recommended to pair with Drambuie, Scotland
The relaunch menu of the Chophouse, brought with it a completely new kitchen design, dry ager fridge set up at the restaurant’s entrance and a whole new concept of fine dining. It now presents an inventive culinary experience that weaves together a fusion of Kenyan, Asian and Mediterranean Haute Cuisine.
The Dry Ager
Radisson Blu Hotel, Upperhill is the only hotel in Africa to introduce these dry ager fridges which replicate the dry-aging process of slaughter houses and butcher shops with precisely controlled temperature, humidity, and airflow. This allows the meat to age while keeping the meat fresh. An active UVC-ventilated disinfection system keeps the air sterile and conducive to procuring some of the tastiest and succulent cuts.
To Experience This New Menu
Book Today 0709810000