01 · through the day
familiar, with a twist.
our manakeesh folds za’atar into Swahili chapati. the kizikula beef burger comes with caramelised onions and za’atar mayo in a homemade bun.
on the side: potato fries, green banana or sweet potato?
farm & table
grown here.
gathered around.
za’atar folded into Swahili chapati. butternut with coconut. rum, cucumber and lemongrass as afternoon slips into evening.
our kitchen brings familiar flavours somewhere new, with produce from the permaculture farm and ingredients from farmers, fishermen and producers across Tanzania.
there is room for a long lunch. and a reason to come back for dinner.
a taste of the kitchen
the farm has a say
what grows here
helps shape the menu.
herbs, vegetables and fruit from our permaculture farm make their way into the kitchen. what we grow is part of the picture; local growers and fishing communities supply much of the rest.
curious about the farm? ask the team about visiting during your stay.
a taste of the kitchen
chapati, coconut,
something unexpected.
a few examples from our menus. dishes change with the season and what is available.
02 · at dinner
from the evening menu.
recent menus have included butternut and coconut soup, fish skewers with lemon butter, turmeric rice and sautéed pumpkin leaves.
leave a little room for sticky toffee pudding.
03 · something for sunset
paloma waves.
white rum, cucumber, lemongrass, ginger and lime. cool cucumber, fragrant lemongrass and a little ginger warmth.
a drink to spend the sunset with.
coffee & tea
a first cup.
and another.
coffee, before plans
start with filter coffee, then take your time over breakfast.
ginger & lemongrass
our ginger lemongrass tea brings warming spice and a bright fragrance to the cup. ask the team what else is brewing.
join us at the table
a meal worth
making time for.
for today’s menu, dining times or a visit to the farm, get in touch. tell us about any allergies or dietary needs so the kitchen can discuss what is possible.