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A Personal Touch At Tatu Restaurant’s Chef’s Table

written by Winnie Wangui 3rd November 2017

Leaving the hustle and bustle that is Nairobi city, we walk into Fairmont the Norfolk where the doorman welcomes us into a calm oasis of warm golden lights and soft jazz tunes.

We were led to Tatu Restaurant where we found the Group Executive Chef, Aris Athanasiou waiting for us. He ushered us into his play ground, making us feel special. He led us across the establishment, to the epitome of the restaurant, the Chef’s Table. The cosy booth is privately located at the far end of the restaurant, providing an up close view of the open kitchen. As we settled down on the eight seater table, I felt like I was at the front seat at a theatre with the stage right before me. Chef Aris had prepared a five course wine pairing menu for us and we couldn’t wait to see him and his assistants work up their magical flare.

We started with a Salmon Ceviche, a light, crisp yet elegant appetizer, paired with GH Mumm Cordon Rouge. The bold zingy flavours balanced perfectly with the remoulade sauce and wild radish, pairing perfectly with the brightly sparkling glass of bubbly.

Salmon Ceviche at Tatu At Fairmont The Norfolk

Salmon Ceviche

My favourite starter was the warm mushroom cappuccino which consisted of mushroom roasted cappuccino soup, green apple chips, edible flowers, smoked paprika and crostini. This velvety, rich and foamy starter was a warm cup of deliciousness. It was paired with Fuego Verdejo 2015, harmonizing impeccably.

To clear our palates we had a creatively crafted bubbly sorbet, a unique creation whose ingredients included champagne. This gave us a refreshing break leaving our palates fresh and ready for main course.

Sorbet at Tatu At Fairmont The Norfolk

Sorbet

The evening’s main act was the striploin steak, a grilled dry aged rib-eye, served with truffled mashed potatoes, roasted red bell peppers, and smoked asparagus. The medium done steak was paired with the Thelema Mountain Red 2012, a bold, heavy bodied  but easy to drink wine. We later learnt that the steaks served at Tatu are from the Angus cattle, from USA. The steak was tender and juicy and little sprinkling of some salt and pepper added more flavour to the meal.

Striploin Steak At Fairmont The Norfolk

Striploin Steak

After indulging in these four delightful dishes, we were almost stuffed but had little room for dessert which was a chocolate sphere with strawberry coulis, dark chocolate sauce, hazelnut praline and caramel toulle. The ball of chocolate was rich and thick-a pure delight for chocolate lovers.

Chocolate Sphere At Fairmont The Norfolk

Chocolate Sphere

The Chef’s Table at Tatu is ideal for special evenings such as birthday celebrations and romantic dinners. For those who would want a specially crafted menu, Chef Aris can work with you to create a custom menu just for you and your guests, where you can choose to either have a five or six course menu depending on your occasion.

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