It’s always such a pleasure to receive an invitation to try out Nairobi’s finest food and drink, handpicked by EatOut Kenya and SHK Consulting. An invitation to a private champagne brunch was a welcome sight in the inbox and I promptly accepted.
The brunch was being hosted at the lush and serene Zen Gardens on Lower Kabete Road. Cyrus Ndegwa, the supervisor, warmly welcomed us and led us to our reserved table and talked us through what to expect. We were served by Patrick for the rest of the afternoon and were introduced to Charles, who is the head barman at Zen Gardens.
I always like to ask at restaurants what food can be paired with what I’m drinking and since we were going to indulge in Mumm Champagne, Cyrus recommended steamed foods. We chose the Zen Dimsum platter and the Maki Sushi Set which are for sharing. I also requested the prawn cigar rolls which happen to be my most favourite item on their menu!
Charles then invited us to the bar, on request, to watch the cocktails being made. The first cocktail we tried was a Mummosa. This is your regular mimosa given an extra oomph with Mumm Cordon Rouge Champagne.
This was followed by, what I feel was a personal favourite, Strawberry Mummy. I’m a fan of strawberries and when cocktails include decadent bubbles AND strawberries, it’s a win-win situation.
By now we had finished our meal and decided to order dessert. My kids always say that food goes to the tummy and dessert goes to the soul. I strongly agree with that and Patrick suggested we try the passion cheesecake.
Good choice because the next cocktail was The Passionate Mumm. As the name suggests, the passion was definitely derived from the fresh passion fruit pulp topped with Mumm champagne.
You can never go wrong with the food, ambience and service at Zen Gardens, and if I didn’t have another commitment to honour, I would have stayed there all day sipping away delicately these lovely champagne cocktails and Instagramming them on @kamz26. I did manage to put a few pictures up so do check out Instagram too.
Coming up shortly, I’ll share the cocktail recipes of all three drinks we had. 🍾🍹