June 24, 2011 – Sierra Brasserie has been delighting diners with their exquisitely-presented dishes paired with their premium beers brewed right here in Nairobi for the last five years.
“Brasserie” is a term that originates from the Alsace region in Northern France to Germany where the beer brewing tradition is very strong. All of Sierra Brasserie’s beers have been brewed according to the German Purity Law in which only four ingredients are used: malt, water, hops and yeast.
Sierra Brasserie’s unpretentious food and modern elegance was inspired by the smart-casual brasseries in France where grilled steaks are a common foundation in their menus.
Similarly, Sierra Brasserie offers an eclectic menu including aged Kenyan beef steaks, classic French ingredients such as truffles, savoury casual dishes like burgers and paninis, and even Asian inspired flavours.
Lunch on the expansive patio was relaxing, casual and surprisingly quiet despite the close proximity to the main road – perfect for a business meeting. The clean lines and modern dining space would be easily transformed into a romantic evening hotspot with flickering candlelight and inviting jazz tracks playing in the background.
Capital Lifestyle’s favourites were the Pork Belly and Pan Roasted Fillet of Nile Perch. The green apple and ginger puree cut through the fattiness of the Pork Belly dish perfectly and the flavours in the Nile Perch dish were an incredibly flavourful combination.
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Décor. Indoors: modern elegance and contemporary chic. Patio: casual with warm earthy tones.
Service. Quick and attentive.
Things to look forward to. Premium brews, extensive selection of aged Kenyan beef cuts, and beautifully presented food.
Price. Lunch menu starts from Ksh 800 for one main up to Ksh 1600 for a full three course meal. For dinner, starters begin at Ksh 500, a 300g steak will set you back Ksh 1250 – 1350, and mains will cost you from Ksh 700 – 1800.
Foodblog: photo credits Susan Wong
Spinach and Asparagus Soup with Goat Cheese, Herbed Croutons and Truffle Oil. This hardy soup was all creamy deliciousness and the melting goat cheese added a surprising layer of flavour.
Pork Belly with Orange Soy Glaze, Green Apple and Ginger Puree. Pork belly may seem initimidating at first, but the flavours that are packed into a perfectly-cooked tender portion is simply mind-blowing. The glaze was so finger-licking good that there wasn’t enough bread to clean the plate!
Pan Roasted Fillet of Nile Perch with Saffron and Leek Cream, Potato Rosti and Tomato Chutney. The nile perch was seared to a perfect golden brown, whilst the fillet remained juicy and flavourful. The potatoes added a delicious crunch and the chutney added a refreshing kick.
Sierra Burger with Dry Aged Angus Beef, Gouda Cheese, Green Chili and Tomato Chutney. This was an epic burger. Epic because of the burger’s size and the flavourful experience.
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