The Restaurant and Bar

The restaurant is open all day and serves breakfast and then light lunches & tapas style starters, fresh seafood salads, pasta options and a growing vegan plant based menu. The evening menu is a smaller al a-carte and always has a vegan option. Our food is sourced locally as much as possible and we are moving away from frying food. Most of our cooked food is baked in the pizza oven for a fresh wood fired taste. Baked vegetables with fresh red snapper fillet and capers and blanched spinach is a winner if your off the carbs.

We can cater for weddings and large groups of up to 100 people or personal moon lit dining for 2 on the beach under the stars and everything in-between.

Kazungu our head chef has been with us for 14 years and is a master in the kitchen; he’s in control of the black board which gets written up daily depending on the catch the fisherman brings in. Stuffed calamari with beetroot and avocado salad, deep fried crab sandwich with organic salad leaves, pesto fish with potato wedges, gazpacho soup are a few of our favorites.

The large bar area is the best spot for sunset drinks and to chill out with one of James famous Caphrinias and catch up on the day with pre dinner drinks.  Tusker is the local lager served chilled – or white wine Spritzas and Bloody Marys brimming with ice. Fresh juices like tamarind, watermelon & ginger, baobab or passion go down well in the heat of the day under the large thatched roof. Amarula iced coffee is also a favorite.

The stone bake pizza oven is a big hit. Fantastic wood baked pizza’s served all day with a variety of ingredients on wooden boards with chili oil washed down with a baobab juice or Tusker. Eating at Diamond is like home cooking but better. Clean, fresh and always quality. 

 

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