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Clay-Poached Mangrove Prawns or Lobster

Slow-cooked in earthenware with coconut, lime, and

warm coastal aromatics
 

Coconut Crusted Tuna

Warm, Golden and gently spiced

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Calamari or Octopus

Marinated in Swahili spices, cooked low and slow

( BOTH ARE SEASONAL )

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Village Flatbread

Hand griddled

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Stone-set Beetroot Ugali

Traditional East African maize staple, finished

with coconut, Beetroot and butter

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Dengu ya Nazi ( Swahili lentil Puree )

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Cardamom-Steamed Coconut Rice

fragrant and lightly perfumed indigenous rice

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Seasonal Garden Salad

Fresh leaves, herbs, and a bright coastal dressing

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Wine or alternatively Fresh Juice & Water

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Kindly Let Us know in Advance about Allergies & any preferences

that we can possibly accomodate

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