Caramel flavoured treat

The opening of Caramel restaurant and lounge in Nairobi has created a lot of international buzz. Some like it, others are appalled that they can charge Sh 41,000 for a tot.

Regardless of how you have reacted to this news, for me, it is a very clear indicator of Nairobi being on the same standards and status as other cities.

Here’s why. Caramel is a Dubai-based restaurant, with Nairobi being its first outlet outside the United Arab Emirates. There is one in Dubai, and two in Abu Dhabi.

Its menu, which is obviously a fusion of different cuisines, has some signature dishes that are available in all their restaurants.

Like the TNT Shrimp starter.

Served on a bed of shredded lettuce, in a Martini glass, this signature dish is served in every Caramel restaurant.

I love sea food. I have eaten so much of it, but their is the best shrimp I ever had. The corporate chef, Sunil Vaz, later tells me that the ingredients for this dish are imported.

If you are a foodie, and love food shows, then you must have watched Hell’s Kitchen hosted by celebrity chef Gordon Ramsay.

Maybe it triggered an interest in you as it did in me, to explore fine dining. Did you ever wonder how they are able to whip such tasty food in record time, while under pressure?

Well, Caramel gives you a real-time taste of this. The icing on the cake is that Vaz has worked with Gordon Ramsay.

“I started my career in India at an American restaurant chain called TGI Friday’s,” he says. “I worked there for six months, then I got an opportunity to work at Hilton Dubai under Ramsay. This experience shaped my career.”

He was handpicked from Dubai and taken to London, still working with Gordon Ramsay. It was a lot of back breaking work, working 16 to 17 hours daily.

“It’s here that I learnt how to push the envelope. And even in doing so, there was always one thing on my mind — the guests, more so the quality of service they receive the moment they enter the restaurant.”

The moment I entered Caramel, I knew I was in for a treat.

The dress code is smart casual — no shorts or sandals are allowed.  It looks like a place where one would have a quick, relaxed private business meeting — at the same time have a romantic evening with their significant other.

PORTIONS ARE LARGE

Our waitstaff is very knowledgeable about the menu, and not just from the ingredients and condiments used for and in the food, but down to how it is prepared, and how it tastes.

She even told us what she likes from the menu, and suggested what  we should order.

There is an elaborate drinks and cocktail menu. One of their signature cocktails is Raspberry Sin.

I ask for a Martini cocktail instead, and we are served Apple Martini.

The wine list features wines from South Africa, USA, France, Italy, Australia, Chile and Argentina.

A glass of wine is Sh 1,300, a bottle of beer is Sh 450. Yes, on the cognacs, is the famous or infamous (depending on which side you are) Remy Martin Louis the XIII, which has been aged for 100 years. There is also imported lager.

Let’s face it. You have to understand the significance of aging this drink in an oak barrel for 100 years to be willing to even begin to understand why it makes sense for it to be sold at Sh 41,000 per tot.

Just before our starter was served, instead of bringing out finger bowls which can be a bit messy, they gave us wet wipes.

My colleague had Buffalo Wings for a starter. These are drum sticks served on a round white bowl with the dips in separate matching, but tinier bowls.

The portions are large. Our waitstaff recommends the Dry Aged Beef and Salmon for main course. I notice that once the waitstaff has taken the orders, the food is served by the bussers, who also clear the tables.

BIGGER TIPS

This is how fine dining restaurants are run. To serve the guests quickly, the waitstaff are assisted by bussers. Of course quick service means bigger tips, which they share.

My Dry Aged Beef, I am informed, has been aged for 21 days. I ask for medium and it is very tender. It is accompanied with a bucket of French fries, which are thin, crispy and are garnished with garlic, parsley and cheese.

My colleague’s Salmon was served on a bed of beans, and topped with green vegetables.

The bar is well-stocked, and the bartenders can make a cocktail outside of the menu.

If it is well-known cocktail, they definitely know how to make it, and will do just that.

We were at Caramel on a Wednesday, and the resident DJ was playing old school music.

Not too loud, and compliments the ambience, meaning patrons can still converse without shouting.

After the main course, we ordered dessert (I am too full to have any more).

The waitstaff had warned me that the Baked Alaska is irresistible. She was right.

My taste buds were exploding. It is not too sweet as one would imagine.

The strawberry ice cream is cold, and sort of balances out the taste from the sponge cake and the torched whipped cream.

By now, the number of guests was increasing.

Chef Sunil says, so far, they do an average of 150 covers a day on weekdays and about 500 during the weekends, which starts peaking on Friday.

Evenings are the busiest times.

It is impossible not to be impressed with the level of service at Caramel.