New-look Tamambo

By Wangeci Kanyeki

Previously known as Tamambo Tapas, this Tamarind Group restaurant has re-launched with a new look at the top floor of the Village Market and is now called Tamambo Bar and Grill.  

Split into two, the restaurant sits on the terrace, which has a suspended outdoor feel to it, yet it has a partial canopy to protect the guests from the weather elements.

The bar, which is a non-smoking area is indoors for those who want a warmer environment while the restaurant is split into smoking and non-smoking areas.

Dressed in African attire, the waiters are quick to serve and explain the menu.  

Previously, the restaurant focused on tapas, which is Spanish cuisine terminology  for a wide array of appetiser snacks served to guests and are combined to make a full meal. 

Starters and Tapers include crispy fried prawns, samosas, lamb meatballs, oysters and plain Belgium frites, which are chips served in a pyramid cone-shaped dried banana leaf.  

An interesting Kenyan starter includes fried cassava, arrow roots and potato crisps served with melted cheese, tomato salsa, sour cream and coriander.

The restaurant has expanded its menu to include Kenya’s prime highland steaks such as T-Bone steak, rib-eye steak and grilled pepper steak.  I steer away from these as I can predict what they will be like and instead select Chapa Kazi Choma Sampler — the name alone is intriguing enough to try out. It sells at Sh1,870 per platter.  

While I am waiting for my order, I take the time to enjoy the décor.  It is a unique blend of global modern minimalist trends.  Greys and glassware  have been mixed with a touch of tropical African colours.  

The greys are used on metallic rods of chairs and tables stands, which use  local jua kali iron sheets crafted into seats.  The ceiling, walls  and soft cushion furnishing energise the room with strong contrasting colours in  reds and orange. 

Naturally, the African in me gravitates towards the warmer tropical colours.  Lighting is dimmed to a low warm glow.

tender beef

My meal comes in three platters, tiered on a stand.  One platter has whistling chicken wings, the other has tender beef and chicken skewers with lamb chops and a third has pork ribs attractively displayed. 

Sauces include a tikka sauce, which is placed on a sea shell rather than the usual ceramic sauce bowls.

When dining, it is more economical to order the platter and share with two or three people as portions are really large. 

The chicken wings are sumptuous with a blend between peppery spices and a sweet blend. The pork chops are also well done without being over spiced. 

One can actually taste enough meat on the nyama choma  just the way Kenyans like them.  The skewers are tender and add variety to the dish. 

A selection of accompaniments can include fries, which goes for Sh350. The alcoholic drinks come in exciting cocktails and the range of dawas are very popular.

The non-alcoholic drinks that I try out are basic. The freshly squeezed tangerine juice for Sh180 is freshly done but tastes more like orange.  It is also a bit acidic and I would prefer it sweetened.  The fruit punch with an assortment of fruits is better.

Soft music plays in the background. On Friday and Saturday nights the place comes energetic with live bands. For the live band, I must return to listen to music under the Kenyan starry sky.