Explore the Brasserie Menu.
Hemingways’ Brasserie serves European classics with a Tonks twist. The chef focuses on simply cooked free-range products sourced directly from Kenyan farms. The feature of the Brasserie is the Josper oven - this indoor barbecue is the only one of its kind in Kenya, specially imported by Hemingways to produce the best steaks sizzling at 800F. The special blend of charcoal used to fire this beast creates a distinct char-grilled flavour to the meat. He serves beef from Mordendat Ranch, Naivasha; the meat is grain fed for 180 days especially for Hemingways, and hung for 21 days. Lamb also comes from this farm. As well as the best steaks, Tonks is emphatic about this, the Brasserie is also famous for its eggs Benedict — Tonks promises you will not taste anything like it.
Staples of the Brasserie menu include steak tartar, bouillabaisse and omelette au choix. Tonks is also set to bring the Croque Monsieur and the Croque Madame back into fashion. The menu also features forgotten favourites such as lobster, prawn or crab cocktails and fish and chips served on a board in a mini fryer basket.
Come and enjoy the hustle and bustle of this cosmopolitan, Wolseley-style cafe. Stop by to sample the black pudding and fried duck egg brunch one weekend or roll your sleeves up for Nairobi’s definitive Sunday roast — roast leg of lamb, roast beef and Yorkshire pud will always be on the Sunday lunch menu. Desserts include the old favourites — ile flottante (floating island), riz a l’imperatice (retro-rice pud) and classic creme brûlée.
Every dish bears Tonks’ loving touch and will surprise you with its light texture and intense variety of flavours.