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Hemingways’ Brasserie serves European classics with a 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. We serve 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.
Staples of the Brasserie menu include steak tartar, bouillabaisse and omelette au choix.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.