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Welcome To Tamarind Mombasa

In the early seventies there were no quality restaurants in Mombasa, and Kenyan born Chris Seex, who was managing a coastal resort hotel at the time, was determined to correct this.  One of his ambitions was to create the finest seafood restaurant in Africa.  With little financial and moral support he designed and built the Mombasa Tamarind, a dream, which he fulfilled with passion.

Built in Arab style with high arches and a crenellated roof , the elegant, gleaming white building has the perfect setting – a starlit terrace perched on a cliff overlooking the picturesque Old Harbour of Mombasa.

The menu is a blend of the best of French, Asian and African cuisines.  The Tamarind’s specialty is seafood and only the freshest ingredients are used.The Prawns Piri Piri, Chilli Crab and Lobster  have earned the Tamarind restaurant worldwide fame and rave reviews from publications such as Gourmet, the London Times and the Herald Tribune.

Personal service, original presentation and attention to  detail has developed Tamarind’s reputation as one of the finest restaurants in Africa, and achieved the ambition of the founder.

The restaurant’s seating capacity is 160 people and currently has a staff of 120.

Open for lunch and dinner seven days a week

Capacity

Tamarind Mombasa, with a wide choice of the most mouth watering food,can cater for large groups, corporate dinners and cocktail parties. Whether its for a sit down dinner or a cocktail party we will tailor a menu to suit your  tastes.

Attached to the Tamarind Restaurant is the Private Dining Room which seats up to 25 guests for meetings, dinners and company celebrations. The lawn outside overlooking the Old Town is an ideal venue for cocktail receptions.

COCKTAILS

Dawa
Made famous at the Carnivore
Vodka, fresh lime juice sugar, honey and ice cubes

Mojito
Rum, sugar cane and lime juice with fresh mint, Ernest Hemmingways favourite!

Margarita
On the rocks…or frozen – Fruit flavour of the week
tequilla, triple sec and fresh lime juice

Rum Coladas
Pineapple, passion or banana and ice

Bloody Mary
Vodka, tomato juice, lime juice, spices, and ice

Crocodile in the sky
Vodka, orange liqueur, passion juice, lime juice, and ice

Strawberry daiquiri

navy rum, lime juice, sugar, syrup, fresh strawberries, and ice

Tequila sunrise

Tequila, orange juice and grenadine

Fred fudpucker

(cousin to Harvey wallbanger)
Tequila, galiano, and resh orange juice

Electric blue
Gin, vodka, Kenya cane, blue curacao, sprite and ice

Martinis!!!
Traditional with gin – Vodkatini…with vodka
Of course…shaken, not stirred

White Wine

1 /4 ltr carafe
1 /2 ltr carafe

Red Wine

1 /4 ltr carafe
1 /2 ltr carafe

Tamarind Mombasa Menu

Starters
Tuna sashimi
Traditionally cut and served in a rosette; or a more spicy version, complemented with mildly spiced Japanese eggplant

Mangrove oysters Platter or Platter
Kenyan oysters grow wild and are small but very tasty
Fresh on ice …………………………… fresh brown bread, limes, Tabasco and black pepper
Mambrui………………………………… grilled with soy sauce, garlic butter and coconut
Piri piri……………………………………. grilled with chillies, paprika, garlic butter, lime juice
Italienne…………………………………. grilled with garlic butter and breadcrumbs
The Sultan’s oyster platter……… a selection of five each of all our oysters

Tobiko crab
Gratinated crab meat in a light creamy sauce topped with crunchy tobiko (flying fish roe) and served on a
sheet of nori (seaweed)

Tandoori crab cakes
Indian spiced fresh crab cakes with a tamarind mayonnaise and raita salad

Crab and avocado fiesta
Chunky guacamole layered with fresh crab mayonnaise served with a gazpacho sauce

Siamese prawns
Grilled prawns, mushrooms and snow peas flavoured with lemon grass, chilli and lime

Spanish fried octopus
Tender crispy slices of octopus and garlic with sliced potato, paprika and fresh coriander

Hibiscus flamed seafood
Lightly flamed tuna, calamari, prawns and octopus served with rhubarb, sugar syrup, hibiscus dressing and pine nut kernels

Famous Tamarind crab claws
Bread-crumbed, deep-fried and served with tartare, sweet chilli and guacamole sauces

Calamari maridadi
Succulent grilled calamari with olive oil served with mixed green leaves and red sweet pepper salsa

Pâté Liègeois
A delicious creamy chicken liver pâté served with Cumberland sauce

Salad
Aromatic tomato
Slowly baked tomato in red wine and spices, set on a crunchy salad, with avocado and cocoa mousse, beetroot and
caramelised orange segments

Fresh garden salad
Using the freshest produce from the market

Green leaf salad
A bowl of seasonal green leaves and herbs with a ginger lime vinaigrette

Chicken cobb salad
Lettuce, oven-dried tomato, bacon, blue cheese, boiled egg and grilled chicken breast served with either cocktail sauce
or balsamic vinaigrette

Soups
Tamarind fish
An original house speciality. An Indian Ocean version of “Bouillabaisse” served with croutons and rouille

Cream of tomato
Made with fresh tomatoes, vegetable stock, herbs and fresh Jersey cream

Mushroom and asparagus
Light and creamy with fresh thyme and basil oil

A Selection of Fish

Fillet of Fish
Indian Ocean : Red snapper, rock cod or sea bream
Freshwater : Kenya tilapia
Imported : Norwegian salmon
Have them cooked in your favourite way, which could be:
grilled, meunière, masala, piri piri, chilli, swahili

Red snapper and prawns harissa
An exotic Moroccan speciality combining spices, salsa and a brandy green pepper corn cream

Fish fillet with mushrooms
Topped with mirin-flamed mushrooms and served with fried rice and creamy champagne sauce

Blackened salmon
Marinated in Cajun spices and herbs, lightly baked and served with a cauliflower basil purée and
fried new potatoes

Baked salmon in champagne sauce
Set on a bed of spinach and lightly covered with a champagne sauce, served with parsley potatoes and asparagus tips

Bombay fish and prawns
Crispy fried fish and prawns, set on a bed of fried rice and served with an explosive red chilli sauce

Seared sesame crusted tuna
Lightly pan-seared pink tuna, served with a smoked wasabi mash, pak choy greens and accompanied with a paprika
and cashewnut butter sauce

Seafood
Mixed seafood platter (usually for two or more ……. price per person)
A spectacular assortment of all the seafood we have available today, some hot and some cold. The platter is served with
a variety of dips and sauces. Perfect for those who want to try it all

Seafood risotto
Prawn, lobster, crab, octopus, fish and mushrooms in a moist saffron risotto

Zanzibari seafood casserole
All our fresh seafood lightly cooked in a Swahili coconut and tomato sauce, infused with saffron, garlic, tamarind
and a hint of chilli

Lobster   Per 100 grams
Tropical lobsters are correctly known as
‘langouste’ or ‘spiny rock lobsters’
We recommend a minimum of 500 gms while 1kg is ideal for the healthy appetite

Grilled lobster
Charcoal grilled spiny rock lobster, flambéed with brandy and served with lemon butter sauce

Lobster Swahili
The meat is taken out of the shell, sautéed in garlic, turmeric, saffron, tomatoes and coconut cream. It’s then returned to
the shell and served with coconut rice

Lobster thermidore
The ever popular lobster medallions, sautéed in onions, mushrooms, garlic and mustard, flambéed with cognac and white wine,
simmered in double cream and gratinated with cheese

Crab
The 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
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 a must!

Whole or dressed steamed crab
Served hot with butter sauce or cold with mayonnaise

Chilli crab
Not as hot as the name implies! A spicy and slightly sweet Indonesian dish that is truly sensational!

Crab in ginger
A bowl of cracked crab cooked in soy, chicken stock, garlic and fresh ginger

Tandoori crab
A combination of chilli and tandoori spices marinated in yoghurt, grilled over charcoal, served with a spicy sauce
and garnished with dhania.

Prawns
All 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 their succulence.
Jumbo/King/Queen

Prawns piri piri
One of our most famous dishes simply grilled with garlic butter, chilli paprika, lime juice, and coriander

Garlic prawns
Simple but excellent, sautéed with their shells in butter, garlic and lime juice

Mama Regina’s prawns masala
Classic prawn masala, served with chapati, rice and condiments

Grills and Entrées

Highland prime beef fillet
Grilled plain or rubbed with coarsely ground pepper or sautéed and served with a creamy Madagascar green pepper sauce
‘T’ bone steak

Chargrilled to your taste, served with béarnaise

Roast loin of lamb
Boneless succulent loin of Molo lamb roasted with lavender butter, and served with smoked mash potato and a
minted lamb jus

Basil chicken breast
Grilled breast of chicken, saffron risotto, grilled capsicum and a warm basil and cider oil

Farm reared succulent Kenyan quails
Grilled to perfection or sautéed Mt. Kenya style in whisky, cream, garlic, honey and lime

Grilled spring chicken ndogo ndogo
A whole spring chicken grilled with ginger, soy sauce, garlic and lime juice

Desserts

Tamarind dessert sampler
Journey through our irresistible menu by sampling five mini portions of the very best desserts

Chocolate explosion
Warm soft-centred baked fudge, enriched with white chocolate and ground almonds, served with vanilla ice cream

Trio of crème brûlée
Amarula, espresso and vanilla – perfectly cooked and beautifully presented

Tamarind date and brandy pudding
A warm and moist pudding with cashew nuts soaked in brandy syrup, topped with vanilla ice cream and served flaming

Tiramisu
Layers of espresso and rum laced sponge with Italian mascarpone cheese

Crêpes Mt. Kenya
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

Beetroot brownie
Classic chocolate brownie, a hint of fresh beetroot, served with hibiscus ice cream

Assorted homemade ice creams
Vanilla, coconut or chocolate served with a hot chocolate sauce

Key lime pie
Baked pie with dates, orange mascarpone fritters and citrus sorbet

Fresh fruit sorbets
Homemade lime, passion, mango, strawberry, tree tomato and banana. Try a combination of three flavours

Deluxe fruit salad
Chunks of the various fruits and berries in season, served with ice cream or fresh cream or honey yoghurt

Boozy Coffees
All made with a double tot and topped with fresh Jersey cream

Gaelic coffee 
With Scotch whisky

Parisienne coffee
With brandy

Irish coffee 
With Irish whiskey

Mt. Kenya coffee
With Kenya Gold coffee liqueur

Don Pedro
Vanilla ice cream blended with whisky or Kenya Gold liqueur

Coffees
Fresh Kenya coffee
Renowned to be the best in the world

Cappuccino
Part coffee, part steamed milk, part creamy froth

Espresso
Single is half a cup, double a full cup

Teas
Fresh Kenya highland tea
A pot of brewed top quality leaf

Herb teas
A wide variety available

Fresh Kenya iced tea 
Light and refreshing

Moroccan mint tea
Black tea, mint and lime

Specials

Fathers’ Day Specials

SMOKED DUCK SALAD
Smoked duck salad with pistachio quenelles, sage and pomegranate glaze
@ KSH 900/=

****

HAWAIIAN TUNA
The aloha island flavours of seared marinated tuna with citrus ,
soy and coriander, set on sautéed sesame spinach,
spicy wasabi butter  sauce  served with smoked root  puree
@KSH 2,300/=

****

BERRY ,BRANDY AND BUTTERSCOTCH  TRIFLE
Forest berries, banana with brandy and butterscotch
flavoured trifle
@KSH 850/=

Wine List

CHAMPAGNES

Moet et Chandon Dom Pérignon 1995
World famous, superb vintage champagne

Moet et Chandon Dry Imperial
The classic champagne

Piper Heidsieck Brut
Very refreshing and dry

SPARKLING WINES

Henkel Trocken
Reliable medium dry from Germany

Nederburg Premiêre Cuvèe Brut
A good dry Sauvignon Blanc from South Africa

Simonsig Kaapse Vonkel 2001
South African mèthode champenoise. Full dry flavour

Ast. Spumante Brut
A dry and lively wine with a smooth bouquet

Swartland Cuvee Brut
A natural extra dry white sparkling wine

WHITE WINES

FRANCE

Mouton Cadet Rothschild Bordeaux Sec 2000
An excellent dry wine from a famous wine producer

J. P. Chenet Blanc de Blancs 2003
Flowery bouquet, crisp with hints of spices

GERMANY

Black Tower Rivaner 2003
Semi-sweet, fragrant and refreshing

ITALY

Orvieto Doc Sensi
Dry yet mellow, has an attractive bitter almondy finish of exotic fruits

Villa Antinori Toscana 2001
A robust, full flavoured wine

Tommasi Santa Cecilia Chardonnay 2001
Slightly floral nose, with a gentle and clean finish

CHILE

Gato Bianco Chardonnay 2003
Pale gold – delicate overtones of tropical fruit flavours

35 South Sauvignon Blanc 2004
Full flavoured with a great after taste

SOUTH AFRICA

Bellingham Chenin Blanc “The Maverick” 2003
Lightly wooded, lavish and full-bodied wine

Tamarind House White (KWV Chenin)
An excellent off-dry wine

Carnivore House White
A good ext-align: center;”>KWV Rooderberg 2002
Full bodied dry red, always consistent

Zonnebloem Cabernet Sauvignon 2000
Low acid with a fruit flavour

Nederburg Edelrood 2002
Uncomplicated light-bodied table wine

Nederburg Cabernet Sauvignon 2002
Outstanding red with distinctive aroma

Simonsvlei Mount Marble Simonsrood
A light dry red, very good when slightly chilled

Simonsig Shiraz 2001
A full bodied wine with characteristic peppery spice and smoky oak flavours

ROSE WINES

Mateus Rosé
The biggest selling wine in the world, from Portugal

J. P. Chenet Cinsault Rosé 2002
Smooth and fruity

KWV Cape Blush 2003
A delightful rosé, light and cheerful

DESSERT WINE

Simonsig Vin de Liza 2002
A fabulous dessert wine from the Sauvignon Blanc grape

WINE BY THE GLASS AND CARAFE

WHITE WINES

Carnivore House White
A good value pleasantly dry blend

Tamarind House White (KWV Chenin)
An excellent off-dry wine

Gato Bianco Chardonnay 2000
Pale gold – delicate overtones of tropical fruit flavours

Simonsvlei Simons Blanc
A light dry white wine

Versus
Dry with a crisp, but delicate acidity

RED WINES

Carnivore House Red
A full bodied red, excellent value

Gato Negro Merlot 2003
Warm and fruity, excellent value

Simonsvlei Mount Marble Simonsrood
A light dry red, very good when slightly chilled

ROSE WINES

Castillo De Liria Rose
A fruity balanced Rosé made from fine bobal grapes

SPARKLING WINE

J. P. Chenet Brut
A delicious and slightly dry wine with Smooth oaky aroma

Ast. Spumante Brut
A dry and lively wine with a smooth bouquet

CONNOISSEURS CORNER

In addition to our very comprehensive wine list, we have the pleasure of being able to offer the following

WHITE WINES

Glen Carlou Chardonnay 2002
Fermented in French oak barrels, complex fruit, rich round wine.

Rupert and Rothschild Baroness Nadine Chardonnay 2003
Elegant, fresh with a creamy texture

Linton Park Chardonnay 2001
An elegant style with rich and concentrated fruit flavours

Montes Alpha Chardonnay 2002 – Special Cuve
Casablanca Valley

RED WINES

Glen Carlou Pinot Noir 2003
Matured for 12 months in French oak barrels. Black cherry fruit and ruby red color.

Rupert and Rothschild Baron Edmond Cabernet Sauvignon/Merlot 2001
Great volume of fruit, particularly plum, fermented in French oak

Mischa Estate Shiraz 2002
Classic South African Shiraz, fermented in small oak barrels

Meerlust Rubicon 2000
Cape claret. Complex structure with a stylish finish

Montes Alpha Merlot 2002
Colchagua Valley

Montes Alpha Cabernet Sauvignon 2002
Beautiful complex and friendly wine with soft tannins

Solaia Toscana 2000 (Italy)
Intense ruby red colour, strong aroma, full bodied, smooth and velvety flavour. Perfect compliment to red meats and game

Brunello di Montalcino – Castello Banfi 1998
Full bodied red – full of character

Plaisir de Merle Cabernet Sauvignon 1999 (South Africa)
Low acid and soft tannins with wonderful concentration of colour.

Linton Park Merlot 2001
An outstanding well balanced red wine

Simonsig Frans Malan Reserve 2000
Named after the patriarch of the Malan family. A Pinotage, Cabernet Sauvignon and Merlot blend. Grape combination gives fruity taste with tannin structure and a dry finish

Simonsig Tiara 1999
A dry blend of Cabernet Sauvignon, Merlot and Cabernet Franc.
Beautiful colour and intense fruity taste

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