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.
45degrees.kitchen
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.
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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Marurui Rd, Garden Estate.
Nairobi, Kenya
+254 705 150 898/ +254 705 151 086Reservation
Fill the form below to reserve a table or contact +254 705 150 898/ +253 705 151 086