Exciting menus unveiled at Fairmont Norfolk restaurants

I will agree, I am quite the Kenyan foodie and when I get an invite to the unveiling of a new menu at any restaurant I am suddenly overcome with giddy anticipation. It’s really encouraging to see the Kenyan dining culture take shape, attracting even international attention. We have come a long way and are hopefully headed in the right direction.

Tatu Restaurant

I was recently at Fairmont the Norfolk Nairobi for a function that celebrated the rebranding of their menu at the Tatu and Lord Delamare terrace. Under the guidance and experienced hands of Chef Karan Suri, who came in just a little over 6 months ago, the establishment has undergone some really exciting changes, especially on the culinary aspect. Quite fittingly, Chef Karan was recently recognised as one of the chefs of the year at the just concluded Taste awards.

Lord Delamare Terrace

The two restaurants have always been at the top when it comes to dining quality with Tatu being rated as the 101 Best Hotel Restaurants Around The World.

Promising to inject a bit of versatility in their menu, Karan is not afraid to take it a notch higher as his dishes were skilfully prepared to wow the guests. And disappoint they did not.

Chef Karan Suri

Starting with a small but refreshing cocktail session, we were soon ushered into the Tatu restaurant, with its ultra modern and chic design. The new menus we were to sample are hopefully what each and every individual visiting the two restaurants will exactly expect to get.

As the waiters went round pouring us some delectable wines, we started off with some Tatu specialities; Pommery mustard fish tikka, braised beef ribs in a special barbecue sauce and asparagus with almond butter. Delicious! My favourite had to be the braised beef ribs, meet so tender you could chew it in a heartbeat. The accompanying sauce, a savoury concoction of goodness, could only be best experienced in person than described words.

For the Lord Delamare selection, we sampled baked prawns and mushrooms in chilli butter, lemon and thyme roasted chicken, and a morendat beef burger with onion jam and cheddar. Again, this was a sumptuous blend and I must say that the chilli butter complimented the prawns so well.

Dessert was a sweet treat of baked cheesecake, classic tiramisu and apple strudel. Divine is an understatement. The bottom line is that if you’re reading this, then you should definitely pay Tatu and Lord Delamare a visit as soon as possible. You are guaranteed of having an experience of a lifetime if not a culinary journey that is sure to tantalize your taste buds.

For online bookings please log onto www.eatout.co.ke/Fairmont