Colobus Grill; The New Fairmont Mt Kenya Hotel Restaurant You Should Dine In

29 March of 2019 by

During a recent trip to Nanyuki, we stayed at the Fairmont Mt Kenya where we got to have an ultimate first hand feel of the historical hotel.

The hotel has two dining options for guests and walks in diners and we had to try both the buffet and á la carte options. After seeing the new Colobus Grill restaurant’s chic interior we could not wait to eat there.

On our second day, after a day full of activities, the head chef Kiran and his assistant Edwin prepared three dishes off their menu as we watched– prior to having an intimate dinner that blew our minds.

The first meal chefs prepared for us in the open plan kitchen is the Mount Kenya Trout; a grilled trout and Grilled Zucchini with eggplant caviar, lemon butter and parsley oil. The Caviar Aubergine that looked like some lentils at first was so easy to make. They sautéed the fleshy bits of a peeled grilled eggplant with chopped onions, lemon juice, some garlic and olive oil. You can also have it with bread or any fish dishes – explains Kiran who started his career as a chef in 1994 in Mauritius. “All the ingredients we use are either sourced locally or grown in the hotel’s farm. As for the trout, it’s a widespread fish found in Nanyuki,” he tells us.

The next dish is the crispy goat cheese and berries. The goat cheese is crumbled with panko crust and fried, this is served with a berry vinaigrette and a balsamic reduction dressing on a bed of rocket leaves. Mouthwatering and a light easy meal.

The last dish we tried was a chicken ballotine with a mushroom ragú cooked in a brown chicken stock and a side of chicken trimmings mixed up with some chopped herbs, crumbed and deep fried. Any chicken lover would love this meal.

As we watched the chefs in action; swiftly adding this or that ingredient to the pots as the aromas hang in the air- we got a glimpse of what went in to creating the menu and pairing the meals. Each of the dishes was accompanied with just the right sides, sauces or dressings! We were now looking forward to our actual dinner after randomly stopping by the ZeBar for some cocktails.

Over dinner, we are offered the menu by our waiter John who is as warm as the mood at the restaurant. Most restaurant menus can be annoying to navigate but the Colobus menu is well planned which makes it easy to order from. They have starters, grill options, classics and sides and sauces.

We had the slow cooked beef short ribs with glazed carrots and an arrowroot puree that had up almost wanting to lick our plates. They honestly overshadowed the ribs. Off the grill, the baby chicken was deliciously cooked too. The menu has wine recommendations and John also shared suggestions on what wines we should have with the meals. We sampled the Alamos Malbec.

We were too full to try any desserts (the Nanasi Choma caught our eye though and so did the chocolate dream- a layered chocolate cake with mousse and a chocolate ganache) but stayed on sipping some cocktails as we enjoyed the Colobus’ relaxing atmosphere. We couldn’t help but notice how different it is during the day and at night. It’s bright and airy during the day with the blue-greys, green and brown tones complementing each other and rather romantic and dreamy yet still executive at the same time at night.

The Colobus was a refreshing and modern addition to the 60 year-old Fairmont Mt Kenya Hotel and we can’t wait to go back.

The meals range from 1300-2200kshs for starters, 2600-4000kshs for the grilled meats, 1900-2800kshs for the classics and 900-1500kshs for desserts.

Images: Paul Ace

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