45degrees.kitchen

  • About Us
  • The Team
    • Chef Harold Sena-Akoto (Executive Chef & Owner)
    • Kevin Murithi
    • Peter Mugo
    • Zachary Wagaki
    • Gerald Gichohi
  • Our Menu
  • Gallery
  • Location
  • Reservation
45degrees.kitchen
  • About Us
  • The Team
    • Chef Harold Sena-Akoto (Executive Chef & Owner)
    • Kevin Murithi
    • Peter Mugo
    • Zachary Wagaki
    • Gerald Gichohi
  • Our Menu
  • Gallery
  • Location
  • Reservation

WELCOME TO 45 DEGREES KITCHEN

Let’s celebrate one fresh ingredient at a time. At 45 Degrees Kitchen, we believe food is the center of everything we do as humans, whether at home with family and friends or at a fancy restaurant. 45 Degrees Kitchen is committed to food with integrity, we are committed to sourcing the best local ingredients we can find in Kenya and preparing them by the skillful hands of our Chefs. We are very passionate because we understand the connection between how food is grown or raised, prepared and how it tastes. Genuine raw ingredients come from our own garden and are also sourced from organic farms around Nairobi and its surroundings.

PRESS FEATURES

CNN
NY Times
The East African
KULANINI
Bold Magazine

Chef Harold Sena-Akoto (Executive Chef & Owner)

Renowned Chef Harold Sena-Akoto has brought his talent to Nairobi. Harold’s culinary journey began at Alma, Scuala Internationale Di Cucina, Rome and has taken him through some of the worlds finest restaurants. Among these, Piatto D’Oro, Rome and Toronto’s fine dining restaurants Pronto and North 44 a two Michelin star restaurant.
Harold’s next stop was Montana Bar & Grill where he was Executive Chef, from its inception Food and Wine Magazine chose Montana as one of Toronto’s best fine dining establishments. En Route Magazine also selected Montana Bar & Grill as one of the best places to dine in North America.
In California, Harold was Executive Chef at Elliston Vineyards and hosted Livermore Valley Wine Growers 150 year anniversary by pairing food with the valley’s finest Vintages. Harold was featured in the Golf Club and Resort business magazine Chef profile, while Executive Chef at Ruby Hill Golf club. During his time there the club became one of California favorite Dining Establishments and was voted the best upscale wedding location by the Knot and other wedding publications.
Over his career his guests have included Hollywood stars such as Arnold Schwarzenegger and American Football legend, John Madden
Social Connect

Menu

The menu holds its foundation in American dishes, it is influenced by French and Italian provincial cuisine. 
View Full Menu
  • TASTING MENU
  • A-La-CARTE

45 Degrees Kitchen Flight Menu. 4 Courses with wine or without wine pairing

Course 1

Mixed Green Salad + Apples + Tomato + 30-year old Balsamic Dressing
Roasted Tomato Salad + Green Beans + Tomato Jam
Lobster & Shrimp Bisque + Tarragon
Salt Baked Beet Salad Fresh lettuce + Yogurt Dressing
Beef Consommé + Chives + Baked Tortilla Chips
Sweet Corn Chowder + Curry
Wine

Dark horse Sauvignon Blanc, California. Flavors of lively pink grapefruit. Layered with tropical fruit and bright Citrus crisp + Vibrant finish.

Course 2

Artichoke + Asparagus fritters + Olive relish
Grilled Portobello Mushroom + Truffle Infused string vegetables + Organic Green Pea butter
Gnocchi + Pan Fried Eggplant + Zucchini + Sage tomato butter
Taco – Beef or Chicken + Slaw + Sour Cream + Avocado
Grilled Deep Sea Trout + Roasted Pepper sauce + Olive Salsa
Calamari + Brandy + Chipotle + Spinach + Potato Croquette
Ahi Tartar + Pink Ginger + Wanton + Wasabi + Ponsu
Crab cake + Avocado Cream + Cucumber Salad
WINE

2014 Dark horse Merlot California, Robust flavors of Tawny dark fruit Layered with toasted Oak, Molasses and brown spice with long plush finish.

Course 3

Spinach Ravioli + Truffle Mushroom Sauce
Pan Fried Red Snapper + Jasmine Rice + Sweet Mombasa Shrimp Butter
Pan Fried Salmon + Sweet Pepper infused Mashed Potatoes + Bok choy + Kenyan Beans
Mongolian Lamb + Mushroom Risotto + Pan Jus
Pan Fried Chicken + Wild mushroom Risotto + Pan Jus Sauce
Beef fillet cast iron seared + Bean chili + Spinach + Pan jus
Sirloin Aged 2 weeks + Cheddar wood essence + mustard glaze + Creamy mash
Wine

2010 Valley Oak Cabernet Sauvignon. Enjoy this wine full of Black cherry flavors, a hint of chocolate, aromas of Vanilla and Spice.

Landing

Flourless Chocolate + Cream Caramel + Chocolate dipped strawberry
Wine

Fine Tawny Porto Portugal

Course 1

Mixed Green Salad + Apples + Tomato + 30-year old Balsamic Dressing
Roasted Tomato Salad + Green Beans + Tomato Jam
Lobster & Shrimp Bisque + Tarragon
Salt Baked Beet Salad Fresh lettuce + Yogurt Dressing
Beef Consommé + Chives + Baked Tortilla Chips
Sweet Corn Chowder + Curry

Course 2

Artichoke + Asparagus fritters + Olive relish
Grilled Portobello Mushroom + Truffle Infused string vegetables + Organic Green Pea butter
Gnocchi + Pan Fried Eggplant + Zucchini + Sage tomato butter
Taco – Beef or Chicken + Slaw + Sour Cream + Avocado
Grilled Deep Sea Trout + Roasted Pepper sauce + Olive Salsa
Calamari + Brandy + Chipotle + Spinach + Potato Croquette
Ahi Tartar + Pink Ginger + Wanton + Wasabi + Ponsu
Crab cake + Avocado Cream + Cucumber Salad

Course 3

Spinach Ravioli + Truffle Mushroom Sauce
Pan Fried Red Snapper + Jasmine Rice + Sweet Mombasa Shrimp Butter
Pan Fried Salmon + Sweet Pepper infused Mashed Potatoes + Bok choy + Kenyan Beans
Mongolian Lamb + Mushroom Risotto + Pan Jus
Pan Fried Chicken + Wild mushroom Risotto + Pan Jus Sauce
Beef fillet cast iron seared + Bean chili + Spinach + Pan jus
Sirloin Aged 2 weeks + Cheddar wood essence + mustard glaze + Creamy mash

The African Story

Giant Grilled head-on Malindi Shrimps + Garlic Arrabbiata
Roast Spring chicken + Shallot Chicken jus + Spinach
Pork Chop + Salt cured + Red wine Vinegar Agro dolce + Mustard Cooked Apple
The Oxtail Rice bowl sugarcane infused + Plantain Chips
Ghanaian Style Tilapia – Lake Victoria Tilapia Whole or Fillet + Ginger + Spicy Tomato + Plantain chips
Karibu Africa – The Village Fisherman’s stew + Red snapper + Lobster + Mombasa Shrimp + Coconut

Land

Sirloin Strip + Vibrant Green Thai Curry + Egg Fried Rice + Basil
Beef Short Ribs + Red Wine Bourgeon sauce
Tuscan Country Lamb Shank Roast + Spinach Ravioli + Porcini Cream
Petit Fillet Wild Mushroom Risotto + Sautéed Vegetables
Pan Fried Duck Breast + Vibrant Green Thai Curry + Jasmine Rice + Lemon grass sauce
New York, Cash Iron Seared + Texas Chili beans Con Cane + Spinach
Rib-Eye, the Giant cut 45 Degrees Kitchen way + Stringy Fries
Chef Harold’s wine suggestions

2013 Catena Malbec High Mountain, Argentina

2014 Original Dark Horse Cabernet Sauvignon Lodi, California by bottle only

2006 Chablis Talaud, France by the bottle only

2014 Villa Autinori Toscana, Italy

Sea

Miso Glazed Salmon Rice bowl + String Mixed vegetables + Garlic Cream
Lobster Tail + Petit Fillet + Red wine horseradish sauce
Langoustine + Sea Urchin Sauce + Scallops + Ravioli + Celeriac
Sweet little Mombasa Shrimp + Egg Tagliatelle + Roasted Garlic + Alfredo Sauce
Seafood Risotto + Tarragon + Langoustine + Snapper + Jumbo Shrimp + scallops
Chef Harold’s wine suggestions

2015 The original Dark horse Sauvignon Blanc (by the glass or bottle)
2014 Settesoli Chardonnay (by the bottle only)
2014 The original Dark horse Chardonnay by the glass (bottle only)

Pasta & Pizza

Garden Pizza – Arugula +Tomato + Broccolini + Peppers + Vegetable medley
Z – Pizza – Tomato + Mozzarella + Basil
Chicken Pizza – Caramelized Onion + Mixed Vegetables + Cheese
Spaghetti Bolognese – Meat Sauce + Caramelized Onion + Basil
Arrabbiatta – Angel hair + Tomato + Garlic + Black Pepper + Basil

With Chicken

With Shrimp

Alfredo – Penne + Parmesan Cheese Cream + Tomato

With Chicken

With Shrimp

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Location

📍 Marurui Rd, Garden Estate. Nairobi, Kenya
📞 +254 705 150 898/ +254 705 151 086

Reservation

Fill the form below to reserve a table or contact +254 705 150 898/ +253 705 151 086
Contact DETAILS
📍 Marurui Rd, Garden Estate. Nairobi, Kenya
📞 +254 705 150 898/+254 705 151 086
📧 [email protected]
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