Tamarind Seafood Experience in Nairobi restaurant-Best
at Nairobi city
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 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.
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
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..
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 and tabasco.
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
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
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
heart Caesar salad
The classic Caesar salad enriched with marinated paolm
hearts and green asparagus tips and served in a crispy
of seafish Takaungu
Fresh sea fish filets, thinly sliced and drizzled with
a coconut, lime, garlic and coriander sauce
with prawns or crab
Avocado filled with baby prawns or crab meat in a piquant
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 pepper salsa.
Spiced duck meat and crunchy stir fried vegetables in
thin pastry and enhanced with a sweet chilli dip
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
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 and rouille.
of lobster bisque
A stylish but authentic bisque topped with a paprika
A light spicy broth with crisp prawns, coriander and
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
An elegant Mardi Gras feast of lobster, crab, prawns,
calamari, and garlic salami (optional) simmered in a
Creole broth, white wine and okra
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
- 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
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 sauce
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
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 a
Served hot with butter sauce or cold with mayonnaise.
Not as hot as the name implies. A spicy and slightly
sweet Indonesian dish that is truly sensational.
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 their succulence.
Grilled with garlic butter, chilli, paprika, lime juice
Perfectly grilled on the skewer with an assortment of
grilled baby vegetables and a herb lemon butter.
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.
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.
· grilled plain or rubbed with coarsely ground
· 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 jus.
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 ice cream.
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
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 Jersey
With Scotch whisky.
With Irish whiskey.
With Vanilla cream blended with whisky or Kenya Gold
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 whipped
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.