It’s great to see the restaurant scene in Nairobi thriving and continuing to grow despite the setbacks and stumbling blocks brought about by the Covid pandemic in the last 2 years. More and more city residents are going back to dining at various restaurants to celebrate special occasions; have business lunches, spend a romantic dinner with a loved one or even just a regular hangout to grab a meal.
As Valentine’s Day approaches (in less than 30 days- the clock is ticking), one of my favorite’s restaurants in the city, is Harvest, located on the 2nd floor of Trademark Hotel, Gigiri. I have had the pleasure of having & attending many occasions here: my birthday, friends’ anniversary dinners, date nights. Since inception, this restaurant has garnered a well-deserved reputation for fine dining, making it to the top ten restaurants in Nairobi featured on TripAdvisor consistently for 2 years.
In this day and age of first impressions- which matter, they say everyone walking through the doors of your establishment should want to take beautiful pictures. If your restaurant looks Instagramable, it will make it to your customer’s feed and create a buzz on their timeline which in turn is great marketing.
From the warm colors, to the pendant lighting to the wall scones and not forgetting the beautiful potted plants, this restaurant is designed to feel like a warm comfortable neighborhood eatery; somewhere everyone feels comfortable whether they are sitting alone or in a large group. On your immediate right as you walk into the restaurant, is a glass enclosed wine cellar that features a careful selection of hand-picked wines from all around the world. It is a master piece that not only showcases their wide collection of the finest wines but also acts to protect the wines in a climate-controlled environment. It is such a magnificent Instagram worthy set up that you will not only want to take pictures inside the cellar, but also want to order a bottle of wine the minute you settle into your table.
Harvest’s open-grill kitchen is another central feature when you walk in, conveying transparency and providing an insight into the magic that is too often kept behind closed doors. The custom-made charcoal grills are part of the show, with rising flames and sizzling steaks – the kitchen and the guests share in a communal experience. Shamim Ehsani, Director Tribe Hotel Group (which includes Trademark Hotel) tells me, the open kitchen plan “allows the guests to be part of the action (food preparation), to see how things fire and flame and saute.”
At Harvest, they pride themselves in getting their food from local farms, so the food is often picked at peak freshness. This farm-to-table concept here communicates their commitment to the freshest and highest quality ingredients.
The menu is a showcase of the freshest available ingredients – offering the best cuts of meat and finest vegetables from around the country. “Many of our guests eat at the restaurant several times a week, so there has to be enough variety to keep the menu interesting. It is a challenge to maintain such breadth in offering and still achieve quality, this is a testament to the kitchen team who are dedicated professionals, the finest in the country” says Shamim Ehsani. The food speaks this language “Good Food Is the Foundation of Genuine Happiness and it Is Essential To Life, therefore if you are going to dine, dine well.”
The signature meals at Harvest include The tomahawk steak, the giant burger, seafood platter and the fritto misto which are designed to be shared; “they reflect a portrait of a family or group of friends sitting around a table enjoying a delicious meal.” The buttermilk cornflakes fried chicken, the salmon steak and the chermoulah glazed lamb shoulder are dishes the Restaurant is especially proud of according to Shamim, “all of which bring together combinations of flavors and textures that create an intangible symphony.”
Gordon and Anne, part of the staff on ground, are exceptional. Gordon is always on hand to suggest a wonderful wine that goes with what/ which palate you are having, and he sure gets it right all the time (I can testify to this), while Anne, does a great job in suggesting some of their signature meals. Her selection never disappoints.
The restaurant sits 124 – 88 guests inside and 36 at the terrace.