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Niyama Private Islands Is Home to Tribal Restaurant, the First and Only Afro Latin Fusion in the Maldives

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Niyama Private Islands Is Home to Tribal Restaurant, the First and Only Afro Latin Fusion in the Maldives Niyama Private Islands is home to Tribal restaurant, the first and only Afro Latin fusion in the Maldives. The menu is a showcase of dishes that reflects a celebration of rich culinary heritage, embracing the ancient spice routes and the diversity of cultures that have influenced Africa and South and Central American Tribal cuisines. House specialties includes the abundant fresh produce found along the shores and in the waters of the two continents, African Game and artisanal meat cuts. An authentic Boma or Cauchu, live and interactive style of dining. Tribal provides a uniquely authentic cultural experience that showers the sense with the tastes, sight, sounds, touch and smell of traditional tribal cooking. We wish you a memorable experience with us and the trust that your culinary adventure will capture your imagination and inspire your senses. Let your journey begins…………… Camp Fire Starter 225 for two Starter Octopus and Snapper Numus (R,SP) Shaved Octopus, white snapper sashimi, coconut, habanero, lime Main Course Tribal Tasting Platter Mahi-Mahi fish fillet, jumbo jerk prawns, Karoo lamb cutlet, baby chicken, white vegetable semolina, chimichurri biltong sauces Dessert African Delight Delice of star anise, Tapioca samosa, tamarind sorbet 2014 Pinot Grigio, Finca las Moras San Juan, Argentina 2014 Malbec, Finca las Moras San Juan, Argentina Kindly Notify One of Our Team Members if You Have Any Allergic Intolerance P = Pork, R = Raw, V= Vegetarian N = contains nuts, SP = Spicy Food ɸ =Symbol is a Must Try Tribal Signature Dish All Prices are in U.S. Dollars and Subject to 10% Service Charge and 12% GST 195 per person First Course Chipotle Lobster Salad Avocado, chipotle, jicama NV Cava Pares Balta, Penedès, Spain Second Course Warm Ostrich Bobotie Sweet peri peri sauce, tomatillo confit, peach chutney Kadette Pinotage Rosé, Kanonkop, Stellenbosch, South Africa 2016 Main Course Jerked Jumbo Prawns & Wagyu Beef Sirloin Chimichurri, garlic, king mushroom confit, lime, chipotle Mourvèdre, Spice Route, Swartland, South Africa 2014 Dessert Tribal Tasting Plate Chocolate cake, star anise, maracuja exotic passion fruit, lemon grass panna cotta, tamarind sorbet Late Harvest Viogner, Finca las Moras San Juan, Argentina 2012 Kindly Notify One of Our Team Members if You Have Any Allergic Intolerance P = Pork, R = Raw, V= Vegetarian N = contains nuts, SP = Spicy Food ɸ= Symbol is a Must Try Tribal Signature Dish All Prices are in U.S. Dollars and Subject to 10% Service Charge and 12% GST Beef Biltong biltong is a variety of cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. Chayote a member of the gourd family, chayote is very popular in Latin America and it also pops up in some Asian and European cuisine. Chipotle comes from the Nahuatl word chipotle meaning “smoked chili” is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex. Droëwors is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. Galangal is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medical uses originating Indonesia. Galangal have a stronger taste than common ginger. Habanero is a variety of chili pepper. When used in English, it is sometimes spelled habanero. Nopales also called cactus pads or nopalitos, edible cacti contain vitamins A and C, and are also a source of calcium and iron. Their crunchy texture goes well with salads. Ostrich Tartare (R) South Africa Ostrich fillet, poached quail egg, smoked radish cream, pepper, parmesan crunch, tomato 22 relish, chilies, capers, onion Octopus and Snapper Numus (R,SP) Guatemala Shaved octopus, white snapper sashimi, coconut, habanero, lime 36 Kudu Carpaccio (R) Namibia 28 Hibiscus Coffee rub, lightly smoked kudu fillet, rock salt, tomato, olives, chilies, herb oil Peri peri Chicken Livers (SP) Angola Marinated chicken liver, spicy peri-peri sauce, sweet potato matchsticks 25 Ox tongue berbere (SP) Spicy tender ox tongue, berbere sauce, cucumber, anchovy relish, parsley, micro Ethiopia 26 herbs, pickled onion Mombasa oysters Choice of Fresh or Grilled, three (3) pieces per portion Diani (Grilled) - with garlic butter, chili flakes, lemon juice coconut, toasted bread (SP) Kenya 25 Kilifi (Fresh) – onion, garlic, chili, lime, toasted bread (R) Tiwi calamari Flame grilled baby calamari, lemon, garlic reduction, peppadew puree, micro herbs, Kenya 36 banana chips Braaied Sardines (SP) (N) Grilled sardines, mango, onion slaaie, cilantro, pomelo, dukkah spice, nut crunch Swaziland 26 Kindly Notify One of Our Team Members if You Have Any Allergic Intolerance P = Pork, R = Raw, V= Vegetarian N = contains nuts, SP = Spicy Food ɸ Symbol is a Must Try Tribal Signature Dish All Prices are in U.S. Dollars and Subject to 10% Service Charge and 12% GST Warm Ostrich Bobotie 39 South Africa Sweet peri peri sauce, tomato confit, peach chutney Shrimp & Sweet Lobster Ceviche Peru 39 Cilantro, pico de gallo, habanero, salsa verde, tomatillo, corn tortilla Kale & Quinoa salad (N) 2 Kale, red quinoa, black eyed peas, walnuts, tomatoes, zataar lemon dressing Bolivia 28 8 Teff Organic Salad 3 Roasted sweet potato, avocado, amaranth leaves, heirloom tomatoes, pepitas, teff seed, sunflower Eritrea 32 2 seedseed honey, & naartjie dressing Woers & Avocado Salad 3 Grilled beef boerewors, crispy roasted, droewors, avocado, passion fruit vinaigrette Botswana 35 5 Octopus & Haloumi (SP) Mixed lettuce, marinated octopus, grilled haloumi, tomato cherry, tribal mojo reduction 38 Guatemala 38 Butternut & Feta (N) 2 Roasted butternut, feta cheese, pine nuts, sumac, lime juice, hibiscus Mozambique 28 8 Blackened Goat Cheese & Beetroot Salad (N) 2 Karoo goat cheese mousse, pickled red beets, golden beets, grapefruit, strawberry dressing, walnuts South Africa 28 8 Chipotle Lobster salad (SP) 3 Chile 39 Avocado, Chipotle, jicama 9 Kindly Notify One of Our Team Members if You Have Any Allergic Intolerance P = Pork, R = Raw, V= Vegetarian N = contains nuts, SP = Spicy Food ɸ Symbol is a Must Try Tribal Signature Dish All Pr i ce s a re i n U . S . D o ll a rs a n d S u b j ecAllt toPr i10ce%s a Sree rivni cUe. SC. haDorgllaers and an d12% GST Subject to 10% Service Charge and 12% GST ɸ Symbol is a Must Try Tribal Signa ture Dish All Prices are in U.S. Dollars and Subject to 10% Service Charge and 12% GST Seafood Parihuela 3 Peruvian seafood broth, aji panca paste, cumin, lemon, cod fish, prawn, mussels, octopus Peru 35 5 Chicken Peanut Soup (N) 2 Lime, cilantro, peanuts, galangal, lemon grass, corn tortilla Tanzania 26 6 Roasted Cauliflower & Potato Soup (N) 2 Purple cauliflower, Congo potato, garlic, macadamia pesto, sour cream Bolivia 26 6 Kindly Notify One of Our Team Members if You Have Any Allergic Intolerance P = Pork, R = Raw, V= Vegetarian N = contains nuts, SP = Spicy Food ɸ =Symbol is a Must Try Tribal Signature Dish All Prices are in U.S. Dollars and Subject to 10% Service Charge and 12% GST All Prices are in U.S. Dollars and Subject to 10% Service Charge and 12% GST Achiote a spice made from the red seed of the annatto tree Aji panca paste aji panca is a member of the baccatum family of chiles. They're fruity and sweet. Calaloo also known as Amaranth the leaves of these plants can also be eaten, used raw in salads or used as spinach or cabbage. In some areas, young stems are peeled, and then cooked like asparagus. Cassava also called manioc, yuca, balinghoy, mogo, mandioca, kamoteng kahoy, tapioca-root and manioc root, a woody shrub of the Euphorbiaceae family native to South America Chimichurri is an herb condiment sauce that is considered a culinary specialty of Argentina. Typically served with grilled or roasted beef, it is made from parsley, oregano, garlic, onion, salt, and pepper in a liquid base of olive oil and vinegar. Epazote wormseed, Jesuit's tea, Mexican tea, Paico or Herba Sancti Mariæ is an herb native to Central America, South America, and southern Mexica. Habanero is a variety of chili pepper. When used in English, it is sometimes spelled habanero Nopales also called cactus pads or nopalitos, edible cacti contain vitamins A and C, and are also a source of calcium and iron. Their crunchy texture goes well with salads. The prickly pear itself is a small fruit found at the top of the pads Plantain or is a fruit of one of the cultivated varieties of the genus Musa intended to be consumed only after cooking or other processing, rather than being eaten raw Tikin-Xic pronounced "teekeen sheek" in Yucatec Mayan is a fish dish prepared in the Meso-American style. The fish is prepared whole then marinated with adobo de Achiote and sour oranges then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire. Tikin Xic ( ɸ) Chile 60 Patagonia tooth fish in banana leaf, achiote, oregano, tomatillo, calaloo, nopaloes, epazote Anticuchos de Pulpo (SP) Peru 50 Grilled octopus, aji panca paste, chimichurri, lime, bread fruit mousseline, epazote Escabeche (SP) Honduras 65 Grilled black cod, lime, garlic, cilantro, ginger, habanero soy sauce, luffa La Buga Guatemala 135 Seafood Tapado (ɸ) Plantain, mud crab, fish, octopus, mussels, scampi, clam, calamari, achiote, coconut milk, plantain, scallop Jerked Jumbo Prawns (SP) San Pedro 80 Sugarcane, tortilla, pimento, habanero, lime, hibiscus Mozambican Grilled Lobster Mozambique 23 per Lime, garlic, wild eryngii mushrooms, 100 grams Habanero, culantro, pepitas Kindly Notify One of Our Team Members if You Have Any Allergic Intolerance P = Pork, R = Raw, V= Vegetarian N = contains nuts, SP = Spicy Food ɸ= Symbol is a Must Try Tribal Signature Dish All Prices are in U.S.
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