The Brasserie serves breakfast, lunch, and dinner, with international and modern European cooking alongside Kenyan ingredients. Grilled steaks, house-made pasta, and seafood feature on the menu, and views extend toward the Ngong Hills. Culinary oversight across the collection comes from Cluster Executive Chef Zachary Ngugi. A children's menu accompanies the main restaurant service.
Afternoon tea is served on the terrace, with scones, clotted cream, sandwiches, and pastries. In Hemingways Bar, leather Chesterfields and marble floors create a more enclosed setting for cocktails and light plates. The glass-enclosed Wine Cellar seats up to eight for private dining and tasting menus. It is a small dining room within the hotel, with wines drawn from both established European regions and producers farther afield.
Le Petit Chef introduces a different dinner format: animated scenes are projected onto the tabletop between courses. The experience lasts approximately two hours and is booked separately. Classic, premium, vegetarian, and children's menus are available, with admission from age seven. Tables seat two or four, and smaller parties may share. The animation follows the same story across the menus, even when the food differs.