Our Menus
Please download our menus. They are .pdf Adobe Acrobat documents.
We offer a wide range of international styles, ranging from sophisticated recipes with delicate sauces to simple cooking of the finest ingredients.
We obtain farm fresh vegetables and fruits from Kenyan farms at Lake Naivasha and Timau in Nanyuki, with fresh vegetables and flowers flown in on a daily basis, whilst our own fishing boats bring fresh fish for the kitchen daily.
Over the centuries the influences of the trading routes have brought a medley of cooking styles to Africa. Couple these with the best seafood, mangrove crabs, lobster, and fish of all types, and our chefs really have the opportunity to excel.
Our 'table d’hote' menus are a mixture of international and local favourites, with daily vegetarian options. We are always happy to offer second portions and to cater for the large appetite or for specific dietary needs.
We have buffets on Wednesday and Saturday evenings and Sunday Curry Dinner and these include Mongolian, Italian and Indian specialities. Live cooking is a major feature including not only main dishes but also our pasta and salad stations.
During the calmer months (November to March) dinner is served on the terrace, with the sounds of the sea, the light of the moon and the stars, and the rustle of the trade winds in the palms for company.
And for those who fish, our Chefs will prepare your catch exactly as you would like it. You might fancy Japanese style sashimi, finely sliced with soya sauce and wasabi, or maybe blackened Cajun style fillets, or just simply steamed! Which ever way, you will never eat fish fresher than this.
