This Brasserie has established itself as one of Nairobi’s top lunch and dinner venues. Pango is a member of the Chaîne des Rôtisseurs. What makes this Brasserie different from any other eating venue in Nairobi is that it comes complete with its own underground Wine Bar.
The exquisite art, high ceilings, vintage lampshades, dimmed lights, neutral colours and slow music in the background create a picturesque ambience. The care and precision in every detail from the cutlery to place settings will leave you in awe.
Pango’s new menu is a leather-bound book of enchantment comprising of small touches on virtually everything. Though not too large, it manages to capture the right amount of classic French vis-a-vis continental cuisine.
The Moroccan chef has borrowed from his colourful culture and conveys this inspiration in every dish. At first glance, each plate is so inviting that you almost don’t want to indulge but rather just appreciate the range of textures presented before you.
Our first dish was the Goose Liver Bavarois with Apple Jelly. It came with a sorbet of five spices nestled between the layers of Bavarois, which is a pastry cream that is thickened with gelatin. This was both soft and flavourful.
Next was the Smoked Filet of Duck with Vanilla and Cream of Black Currant Sauce. The duck was cooked to absolute perfection while the black current sauce offered pleasant bursts of flavour. We then tried the Pan-fried Goat’s Cheese with Brioche bread and Kenyan Honey Vinaigrette. Although I found the goat’s cheese slightly dry, the brioche was beautifully light and fluffy.
Our next dish was their Homemade Spinach and Ricotta Ravioli with Truffle Sauce. With the ravioli cooked perfectly al dente, the dish was a creamy delight rendering perfectly balanced flavours.
Lastly, we sampled the Vacuum-poached Red Snapper with Fennel Cream and Lobster Sauce. The snapper itself might have been a little overdone, but the other components worked to elevate the entire ensemble.
Pango is a cocoa-lover’s heaven, with the chef having placed a heavy focus on chocolate-based desserts. We opted for the Chocolate Bûche with Paw Paw Cream, the Sacher Biscuit with Banana and the Dark Chocolate Mousse – all of which were deliciously decadent and moist.
Their Cocoa Biscuit with Vanilla Cream Sauce and Cappuccino Cream – with extra bitter chocolate and a shot of espresso – presented an irresistible combination of aromas, textures and temperatures.
Upon request, the staff at Pango will gladly escort you down to their exquisite underground wine cellar for a tour – where you can choose your preferred bottle. The cellar is kept perfectly chilled to ensure you get the best quality from whichever wine you select. The waiters are incredibly gentle, knowledgeable and proactive with the menu.
The ambience, mouth-watering food and friendly waiting staff are the reason I would return to this lovely establishment. It is an undeniably great place for an impressive lunch with business associates or a romantic night out.
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