This is where Hemingways’ gourmet class is plated and served with a flourish. Contemporary European dishes made with grade-A local produce make this restaurant the dinner destination of foodies all over Nairobi. State-of-the art cooking technology, never seen before in Kenya, will contribute to the distinct Hemingways flavour.
Tonks is a master of sous-vide cooking and prefers the ultra-modern solid chrome plancha to pans. Your dining experience will begin with canapés in the bar before you are taken to your table. Then savour an amuse bouche while you peruse the menu. Perhaps you’ll opt for the tuna, one of Tonks’ signature dishes.
Fresh fish and shellfish are flown up daily from Watamu — wahoo, redsnapper, Lamu spiny lobster and prawns are the fruits of the early-morning haul. You’ll be delighted by Tonks’ pre-dessert which adjusts your palate as you make the transition from savoury to sweet dishes. Choose from soufflé, baked cheese-cake and his speciality - olive-oil cake.
Tonks has hand-selected several artisan cheeses from local cheese-makers, Brown’s, and you’ll be able to choose what you’d like from the board presented at your table. The grand finale is a splash of fine-ground Kenyan coffee served with a hand-crafted truffle.