Tamarind Seafood Experience
Open daily for lunch and Dinner (closed
Tamarind Restaurant in Nairobi offers a wide
selection of exotic seafood brought daily
fresh from the coast and prepared to international
The Tamarind Nairobi opened its door in 1977
and has become the finest seafood restaurant
in the capital. A wide selection of exotic
seafood is brought daily fresh from the coast
and prepared to our exacting standards.
in an atmosphere of quiet sophisticated elegance,
the décor is enhanced by the beautiful
stained glass windows made by renowned Kenya
artist Nani Croze, and the exceptional painting
by famed Kenyan artist Tonio Trezbinski.,
food and the surroundings have made it Nairobis
most popular up-market restaurant, and it
is seldom possible to get a table without
menu is a blend of the best of French Asian
and African cuisines with the same famous
specialties as Tamarind Mombasa. There is
a mezzanine bar and private dining room which
can cater for up to 20 people. The ground
floor restaurant caters for 80 people.
Kenyan oysters grow wild and are small but
very tasty. They are served on a bed of ice
and accompanied with fresh brown bread, limes
Traditionally cut, but creatively complemented
with mildly spiced Japanese eggplant
salmon mille feuille
A beautiful combination of Norwegian smoked
salmon, mango, melon, oven dried tomato and
a drizzle of horseradish cream (The salmon
can also be sxerved plain with brown bread)
and crab guacamole
Freshly poached warm lobster medallions, complemented
with crab meat in a guacamole dip and served
with our classic French dressing. Allow 15
A smooth Gouda and fresh salmon cake, dressed
with a champagne caviar cream
prawn summer rolls
Mildly spiced crunchy prawns and vegetables,
rolled in rice apper, served cold with a well-spiked
sweet and tangy dip
of chicken and ostrich liver
A delicious creamy pâté served
with Cumberland sauce
heart Caesar salad
The classic Caesar salad enriched with marinated
paolm hearts and green asparagus tips and
served in a crispy parmesan basket
of seafish Takaungu
Fresh sea fish filets, thinly sliced and drizzled
with a coconut, lime, garlic and coriander
with prawns or crab
Avocado filled with baby prawns or crab meat
in a piquant cocktail sauce
We lightly gratinate these tasty little oysters
with soy sauce, garlic butter and coconut
Crumbed crab claws, deep-fried and served
with tartare and garlic piri-piri sauces
Crabmeat encased in wafer thin pastry served
with a cream and dill sauce - light and delicious.
Succulent grilled calamari with olive oil
served with mixed green leaves and red sweet
Spiced duck meat and crunchy stir fried vegetables
in thin pastry and enhanced with a sweet chilli
fresh mixed salad
Using the freshest produce from the market
Lightly grilled aubergines, courgettes and
sweet peppers marinated in olive oil, oregano,
lime juice and a hint of chilli.
A spicy yet refereshing cold lobster, prawn,
crab, calamari and angel hair noodle salad,
gently dressed with soya, Thai fish sauce,
chillies and crunchy vegetables
A house speciality. An Indian Ocean version
of "Bouillabaisse served with croutons
of lobster bisque
A stylish but authentic bisque topped with
a paprika mousseline glaze
A light spicy broth with crisp prawns, coriander
and lemon grass.
chicken or crab and coconut soup
A brilliant combination of chicken or crab,
sweetcorn, coconut, lemon grass and chilli
cream of tomato
Made with fresh tomatoes, vegetable stock,
herbs and fresh Jersey cream
A spectacular assortment of all the seafood
we have available to day - some hot and some
cold. Minimum for two persons, the platter
is served with a variety of dips and sauces.
Perfect for those who want to try it all.
An elegant Mardi Gras feast of lobster, crab,
prawns, calamari, and garlic salami (optional)
simmered in a Creole broth, white wine and
Al dente thin pasta topped with slightly spiced
seafood and a coastal coconut touch
Selection of Fish
We usually have a large selection of fresh
fish form different origins
- red snapper (kungu), rock cod (tewa), sea
bream (changu) or a game fish from the Indian
- Tilapia from the fresh water lakes of Kenya
- Fresh salmon fillets imported from Norway
fish can be whole or filleted can be served
poached, grilled, meuniere, deep-fried, masala,
piri piri, chilli, Swahili, Tamarind, just
to name a few. We also recommend:
snapper and prawns Harissa
An exotic Moroccan speciality combining spices,
salsa and a brandy green peppercorn cream.
baked fish fillet
Topped with a black olive and basil crust
and served on saffron and garlic potatoes,
sun dried tomatoes and a flavourful sherry
and vanilla jus
salmon in champagne sauce
Perfectly done, set on a bed of spinach, and
served with parsley potatoes, asparagus tips
and lightly covered with a champagne cream
lobsters are correctly known as "langouste"
or "spiny rock lobster" and do not
have claws but are excellent eating. Since
they come in varying sizes, we sell them by
the 100 grams. Bearing in mind that 70 percent
of a lobster is carapace (shell), a small
portion is 500 grams, a medium 700 grams and
for the healthy appetite, a large one is 900
grams or more.
Grilled lobster flambéed with cognac
Charcoal grilled spiny rock lobster, flambéed
with brandy and served with lemon butter sauce.
The meat is taken out of the shell, sautéed
in garlic, turmeric, saffron, tomatoes and
coconut cream. Its then returned to the shell
and served with coconut rice.
Gently poached in herbs, lime, black pepper
and stock, anchored on a potato and horseradish
mash and served with the poaching essence.
Kenyan species of crabs are one of the best
eating in the world. They are best served
as they are, but if you would like us to do
the work and take the shell off, please let
us know when we take your order. We will supply
all the implements needed; cracker, bib, lobster
pick and a large finger bowl. Fingers are
Served hot with butter sauce or cold with
Not as hot as the name implies. A spicy and
slightly sweet Indonesian dish that is truly
A bowl of cracked crab cooked in soy, chicken
stock, garlic and fresh ginger.
The crab meat is lightly sauteed in olive
oil, garlic,ginger and a touch of chilli and
beautifully surrounded by grilled palm hearts
and asparagus tips.
our prawns come from the Indian Ocean off
the East African coast. If you insist on having
the shells removed, please ask, but we think
they are best left in the shell to retain
Grilled with garlic butter, chilli, paprika,
lime juice and coriander.
Perfectly grilled on the skewer with an assortment
of grilled baby vegetables and a herb lemon
We have cooked these on beach picnics for
years and they are simple but excellent, sautéed
with their shells on in butter, garlic, salt
tikka masala prawns
Succelent shelled queen prawns and spinach
in a pungent tikka masala sauce, creatively
set on a naan and topped with a refreshing
· grilled plain or rubbed with coarsely
· sautéed and served with a
Madagascar green pepper sauce.
A large T-bone steak grilled over charcoal
served with herb butter and a baked potato.
fillet in a wild berry sauce
Farm reared ostrich marinated in red wine,
succulently sautéed and served with
saffron potatoes, fried beetroot and a fruity
of Ruaraka duckling
Pan seared slices of duck breast and ripened
camembert set around a sweet potato gallette,
salad leaves and drizzled with a black currant
and port gravy.
reared Kenyan Quails
· Griled with seasoned butter
· Mount Kenya with a whisky, cream,
garlic, honey and lime sauce.
A whole spring chicken grilled with ginger,
honey, and garlic and lime.
grilled Molo lamb chops
Mildly spiced with green curry paste and set
on a potato and pea mash acccompanied by kachumbari
and a flavourful minted lamb jus.
kattafi and apple flambe
Lightly sauteed apple slices,laced with a
shot of calvados, set on sweet filo nest and
topped with vanilla ice cream.
A smooth luscious tree tomato and white chocolate
mousse layered with tree tomato compote and
complemented with its own coulis
Wafer thin pancakes cooked in butter, lime
and orange juice, flambéed with cognac
and Kenya Gold coffee liqueur. A dollop of
ice cream complements this dish.
and banana mille feuille
Layers of chocolate ganache, caramelized banana
and rum infused sabayon, set on a crispy baked
filo pastry and topped with a rum n raisin
toffee popover brulee
A light hollow popover, filled with a creamy
rich toffee brulee and complemented with a
tangy citrus sauce.
A gorgeous white chocllate and passion fruit
mousse served with a berry and passion coulis.
pear in red wine
A delightful pear bavarian mousse, topped
with a rich red wine ice-cream and enhanced
with poached pear.
Vanilla, coconut or chocolate served with
a hot chocolate sauce.
Homemade lime, passion, mango, strawberry,
tree tomato and banana. Try a combination
of three flavours.
All the tropical fruits garnished with seasonal
berries and fresh whipped jersey cream.
made with a double tot and topped with fresh
With Scotch whisky.
With Irish whiskey.
With Vanilla cream blended with whisky or
Kenya Gold liquer
With Kenya Gold coffee liqueur
Renowned to be the best in the world.
Single is half a cup, double a full cup.
Nice and frothy with either steamed milk or
Kenya highland tea
A pot of brewed top quality leaf
Kenya iced tea
Light and refreshing
A wide variety available
" 10% service charge, 2% government training
levy and 16% VAT will be added to all prices"
Price is 65US$ per person:
Price covers a full course dinner during the
romantic sail over the Indian Ocean, complemented
by music from a live band.