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The
Tamarind Seafood Experience
Open daily for lunch and Dinner (closed
on Sundays)
The Tamarind Restaurant in Nairobi offers a wide
selection of exotic seafood brought daily fresh from the coast and prepared
to international standards.
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.
Set
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.,
The
food and the surroundings have made it Nairobis most popular up-market
restaurant, and it is seldom possible to get a table without a reservation..
The
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.
Starters
Fresh
Kilifi oysters
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 and tabasco.
Spicy
tuna sashimi
Traditionally cut, but creatively complemented with mildly spiced Japanese
eggplant
Smoked
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)
Lobster
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
minutes
Baked
salmon cheesecake
A smooth Gouda and fresh salmon cake, dressed with a champagne caviar
cream
Vietamese
prawn summer rolls
Mildly spiced crunchy prawns and vegetables, rolled in rice apper, served
cold with a well-spiked sweet and tangy dip
Pâté
of chicken and ostrich liver
A delicious creamy pâté served with Cumberland sauce
Palm
heart Caesar salad
The classic Caesar salad enriched with marinated paolm hearts and green
asparagus tips and served in a crispy parmesan basket
Carpaccio
of seafish Takaungu
Fresh sea fish filets, thinly sliced and drizzled with a coconut, lime,
garlic and coriander sauce
Avocado
with prawns or crab
Avocado filled with baby prawns or crab meat in a piquant cocktail sauce
Oysters
Mambrui
We lightly gratinate these tasty little oysters with soy sauce, garlic
butter and coconut
Deep-fried
crab claws
Crumbed crab claws, deep-fried and served with tartare and garlic piri-piri
sauces
Crab
moneybag
Crabmeat encased in wafer thin pastry served with a cream and dill sauce
- light and delicious.
Calamari
maridadi
Succulent grilled calamari with olive oil served with mixed green leaves
and red sweet pepper salsa.
Szechuan
duck parcels
Spiced duck meat and crunchy stir fried vegetables in thin pastry and
enhanced with a sweet chilli dip
Garden
fresh mixed salad
Using the freshest produce from the market
Mediterranean
vegetable salad
Lightly grilled aubergines, courgettes and sweet peppers marinated in
olive oil, oregano, lime juice and a hint of chilli.
Singapore
seafood salad
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
Soups
Tamarind
fish soup
A house speciality. An Indian Ocean version of "Bouillabaisse served
with croutons and rouille.
Cappuccino
of lobster bisque
A stylish but authentic bisque topped with a paprika mousseline glaze
Thai
prawn soup
A light spicy broth with crisp prawns, coriander and lemon grass.
Spicy
chicken or crab and coconut soup
A brilliant combination of chicken or crab, sweetcorn, coconut, lemon
grass and chilli
Fresh
cream of tomato
Made with fresh tomatoes, vegetable stock, herbs and fresh Jersey cream
Seafood
Tamarind
seafood platter
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.
Tamarind
seafood gumbo
An elegant Mardi Gras feast of lobster, crab, prawns, calamari, and garlic
salami (optional) simmered in a Creole broth, white wine and okra
Seafood
tagliolini
Al dente thin pasta topped with slightly spiced seafood and a coastal
coconut touch
A
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 Ocean
- Tilapia from the fresh water lakes of Kenya
- Fresh salmon fillets imported from Norway
Some
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:
Red
snapper and prawns Harissa
An exotic Moroccan speciality combining spices, salsa and a brandy green
peppercorn cream.
Spanish
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
Baked
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 sauce
Lobster
Tropical
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.
Lobster
Swahili
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.
Poached
lobster mojo
Gently poached in herbs, lime, black pepper and stock, anchored on a potato
and horseradish mash and served with the poaching essence.
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 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 a must!
Whole
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.
Sunset
pwani crab
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.
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.
Prawns
Piri-piri
Grilled with garlic butter, chilli, paprika, lime juice and coriander.
Prawns
en-brochette
Perfectly grilled on the skewer with an assortment of grilled baby vegetables
and a herb lemon butter.
Garlic
beach prawns
We have cooked these on beach picnics for years and they are simple but
excellent, sautéed with their shells on in butter, garlic, salt
and lime.
Punjabi
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 pickle.
Grills
and Entrees
Prime
fillet steak
· grilled plain or rubbed with coarsely ground pepper
· sautéed and served with a Madagascar green pepper sauce.
Prime
T-bone steak
A large T-bone steak grilled over charcoal served with herb butter and
a baked potato.
Ostrich
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 jus.
Supreme
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.
Farm
reared Kenyan Quails
· Griled with seasoned butter
· Mount Kenya with a whisky, cream, garlic, honey and lime sauce.
Grilled
spring chicken
A whole spring chicken grilled with ginger, honey, and garlic and lime.
Spicy
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.
Desserts
Crispy
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.
Tree
tomato teardrop
A smooth luscious tree tomato and white chocolate mousse layered with
tree tomato compote and complemented with its own coulis
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.
Chocolate
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 ice cream.
Sticky
toffee popover brulee
A light hollow popover, filled with a creamy rich toffee brulee and complemented
with a tangy citrus sauce.
True
passion
A gorgeous white chocllate and passion fruit mousse served with a berry
and passion coulis.
Poached
pear in red wine
A delightful pear bavarian mousse, topped with a rich red wine ice-cream
and enhanced with poached pear.
Homemade
ice creams
Vanilla, coconut or chocolate served with a hot chocolate sauce.
Fresh
fruit sorbet
Homemade lime, passion, mango, strawberry, tree tomato and banana. Try
a combination of three flavours.
Seasonal
fruit salad
All the tropical fruits garnished with seasonal berries and fresh whipped
jersey cream.
Boozy
Coffees
All
made with a double tot and topped with fresh Jersey cream.
Gaelic
coffee
With Scotch whisky.
Irish
coffee
With Irish whiskey.
Don
Pedro
With Vanilla cream blended with whisky or Kenya Gold liquer
Parisienne
coffee
With brandy.
Mt
Kenya coffee
With Kenya Gold coffee liqueur
Coffees
Fresh
Kenya coffee
Renowned to be the best in the world.
Espresso
Single is half a cup, double a full cup.
Cappuccino
Nice and frothy with either steamed milk or whipped cream
Teas
Fresh
Kenya highland tea
A pot of brewed top quality leaf
Fresh
Kenya iced tea
Light and refreshing
Herb
teas
A wide variety available
Moroccan
mint tea
" 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.
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