![]() |
|||||||||||||||||||||||||||
Experience the delights of dining with our Gourmet Pass which gives you the flexibility to have dinner at any of our six à la carte restaurants during your stay. Enjoy a 4 course menu with a starter, soup, main course and dessert - please see below for sample menus.
Blue Lagoon Restaurant– Flamingo Starters Marinated fish fillets in balsamico & dill Smoked sailfish with Horse-radish sauce Warm Potpourri of Seafood on iceberg lettuce Prawn Cocktail Blue Lagoon Melon “Eden” (Melon, shrimps, smoked sailfish, cocktail sauce) Avocado Salad Malindi Style with Shrimps Seafood Pasta Baked Oysters Florentine with spinach Grilled calamari brochette, Chilli sauce Baked Seafood in Shell “Wataalamu” Soups Consommé Royal. Seafood Gumbo Creole Style La Bourride – French Fishsoup Meat Dishes Breaded Chicken Brest Fillet of Beef with Pepper Sauce & French fries All main courses are served with rice, french fries or parsley potatoes & assorted vegetables. Seafood Main Courses Deep fried King Prawns served with different sauces Grilled Jumbo Prawns with Garlic Sauce Sauted Prawns – Coconut Sauce Grilled Tuna fish, Sailfish or Kingfish “Cajun Style” Fillet of nile perch “meunier” Dorado fillets panfried – Sauce Hollandaise Dessert Peach with vanilla ice-cream and strawberry sauce Banana split “Flamingo” (vanilla ice-cream and chocolate sauce) Mango Crepes flamed with Tia Maria Tropical fruit flambé with Kenya Gold Liqueur Salad of Strawberries and Mango, marinated in Grand Marnier Passion fruit sherbet with coconut macrons Mixed ice-creams Tropical fresh fruits Cheese Platter Watamu Grill Restaurant – Dolphin Starters Watamu Tartar prepared at your table served with toast and butter Carpaccio of smoked sailfish with a honey-soy dip Avocado salad and prawns with a Calypso dressing Marinated slices of beef fillet in balsamic vinegar served with chilli peppers and grated parmigiano Citrus fruit salad with medallions of poached rock lobster Spring rolls with vegetables served with lemon and passion fruit sauce Kenyan Samosas served with tomato sauce Soups Fish broth prepared with the catch of the day, flavoured with saffron and served with garlic bread Beef consommé with vegetables and lime Lobster bisque with king prawns Watamu Grill Chateaubriand Beef fillet, béarnaise sauce, seasonal vegetables & french fries Madagascar Beef tournedos, green pepper sauce, fusilli pasta & spinach leaves Dolphin Surf & Turf Rendezvous of beef and rock lobster with sea urchin butter & french fries Specialities Fondue Chinoise Beef broth fondue, side dish of thinly sliced pork, chicken & beef meat, served with french fries or vegetable rice, and vairous sauces & condiments Fondue Bourguignon Oil fondue, side dish of beef fillet, served with french fries or vegetable rice, and a special garnish of different sauces and condiments Indian Ocean Rock Lobster Potpourri Grilled / poached / panfried, spicy or gratinated with cheese Seafood Varieté Seafood platter with rock, prawns, squids & Lamu fish Piri Piri Poached king prawns in a hot chilli sauce, served with rice & spinach Sweets Exotic fruit Fondue – Hot chocolate sauce with dices of fresh fruits Flambé – Banana flambé with coconut ice cream Crêpes Alex – Flambed pancakes with pineapple and mango Tiramisu – Tasty, creamy Mascarpone cheese cream with Amaretto perfumed biscuits and cocoa Light mousse of fresh cheese and chocolate Caramel custard with Grand Marnier Le Gourmet Restaurant – Shanzu-Paradise Starters Garnished Tartar from Beef fillet Marinated Fish fillets in Balsamic & Dill Smoked Marlin with Horse-radish sauce Prawn Cocktail with Avocado Salads Mixed lettuce with balsamic dressing Tomatoes with Mozzarella and Basil Leaves Lettuce with sautéed slices of fish Warm Starters Strips of Chicken Breast “Provencal” on Julienne Vegetables Home made Lobster Ravioli on Balsamic Vinaigrette Lobster Medallion on a bed of Mustard Cream Spaghetti in cream sauce with Jumbo Prawns Soup Fish soup “Creole style” Lobster Bisque Consommé with Sherry Catch of the Day Fillet of Fresh Sea fish from the Indian Ocean Seychelles Style or In a Lemon-Cream Sauce on Spinach Sea food Red Snapper mauniere with Port wine and Vinegar sauce Jumbo prawns (Provencale) Grilled Lobster “Creole Style” Poached Lobster “Thermidor” Meat & Poultry Supreme of Chicken in Coconut Curry Sauce Sirlion steak “Café de Paris” Fillet of Beef in “Congnac Cream Sauce” Fillet of Beef poached in Bordeaux Red Wine Sweets Lemon Sherbet with Vodka Orange Sherbet with Champagne Banana Crème with honey Crepes with glaced mangoes Vanilla ice cream with slices of Oranges marinated in Grand Marner Al Dabhra Restaurant – Kasr al Bahar Starters Baba Ganoush - Eggplant ragout with oriental spices, topped with cream Marlin Hommos–Tender slices of smoked marlin bedded on chick pea Crab Sim-Sim – Crab salad with pineapple and Sim-Sim Falafi – Warm vegetable tartlets coated in sesame seeds Maalfoof Mahashishi – Poached oriental beef tartar rolled in white cabbage Shish Tahouk – Chicken kebab with couscous and peanut sauce Soups Mulligatawny – Chicken cream soup with rice and curry Kibbeh Bissoniyya – Clear beef broth with dumplings Indian Ocean Rock Lobster – Curried rock lobster ragout with couscous and sultanas Shashlik – Grilled skewer of jumbo prawns with curry rice and Okra Habibi – Poached barracuda rolled in white cabbage, white wine sauce and saffron rice Specialities Shamaruma – Roasted beef fillet slices and tabbouleh Korouw Mashwi – Oven roasted lamb leg, green beans and gratin potatoes Tahouk bil homos – Spicy chicken curry, sultana rice & exotic fruit garnish Sweets Om Ali – Oriental pudding with nuts Atif Al Dabhra – Al Dabhra pan cakes flambé with vanilla ice cream Nabil – Fried vermicelli cake with sultanas and vanilla ice cream Piccolino Restaurant – Dolphin Starters Insalata Caprese Tomato & Mozzarella salad Crostini topped with Balsamic vinaigrette Tagliatta di tonno Tender slices of fresh tuna fish and soy-wasabi dip Carpaccio con Parmigiano Beef carpaccio, splitters of Parmigiano cheese perfumed with balsamic Pollo Tonnato Slices of cold roasted chicken breast with capers, topped with a tuna sauce Insalata Piccolino Salad composition Piccolino style Insalata Imperatore Iceberg leaves, crispy bacon, bread crumbs & gouda cheese dressing Soup Zuppa Pavese – Beef broth with a cheese crostini and egg Zuppa Pescatore – Clear fish soup prepared with the catch of the day, flavoured with saffron Pasta Penne al Pepperoncino Penne pasta prepared with a hot chilli-tomato sauce and olives Spaghetti al aglio e gamberi Spaghetti in white wine marinated prawns and garlic sauce Lasagne al pomodoro Oven made Lasagne with minced beef meat and zucchini in tomato sauce Carne & Pesce Brasato con Gnocchini In red wine braised beef fillet with shallots and semolina gnocchi Ossobucco Oven made veal knuckle with a Cremolata sauce and a pumpkin polenta Tonno in cartoccio Fresh tuna steak “en papillote” with its rag out of potatoes, tomatoes and fresh herbs Filleto al pepe verde Beef tournedos, green pepper sauce, fusilli pasta and spinach leaves Scampi & spinaci Poached king prawns with a hot chilli sauce on spinach leaves Mare e terra Rendezvous of beef and rock lobster with sea urchin butter & french fries Sweets Tiramisu Mascarpone cheese cream with Amaretto perfumed buscuits and cacao Puddino al Grand Marnier Caramel custard with Grand Marnier Sorbetto e Campari Lemon sherbet with limes and Campari Affogato Vanilla ice cream mousse, lemon and Kenya Gold Liqueur Please note that all menus are subject to change. CLICK HERE to close this window |
|||||||||||||||||||||||||||