Mambo Restaurant

For a truly elevated dining experience, Mambo Restaurant serves up the perfect blend of elegance and local charm. Set beneath a thatched palapa, the open-air ambiance overlooks the turquoise waters of the Caribbean, setting the stage for an unforgettable evening. This reservation-only restaurant features an award-winning menu that celebrates local seafood and premium cuts of beef, all crafted with precision by the talented chefs Léon Cerredo and Stephen Lighter. Expect refined techniques, such as a perfectly cooked filet mignon paired with grilled lobster tail, and a wine list showcasing exclusive bottles rarely found in Belize. It’s a dining experience where international flavors meet the best of Belize’s local ingredients, creating an atmosphere of relaxed sophistication that makes every meal feel special.

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Appetizer

Garden Salad

A mixed salad of freshly picked vegetables from Gaïa’s culinary organic garden. Tossed in a lime vinaigrette with croutons.

Mediterranean Flatbread

Caramelized garden vegetables, topped with za'atar, tahini and fresh herbs

Summer Roll

Sautéed chicken, shrimp, fresh ginger, sesame, lettuce and cilantro, rolled with Thai style vegetables and served with homemade chili dipping sauce.

Tenderloin Carpaccio

Thinly sliced filet mignon, marinated with lime and olive oil, capers, cherry tomato and parmesan shards.

Lobster Ravioli (In Season)

Homemade pasta stuffed with a spicy lobster filling. Served with a red Recado sauce, parmesan shards, mint and basil.

Tuna Tartar

A mix of fresh tuna and avocado, toasted sesame, habanero and lime. Served with a sesame avocado mousse and grilled ciabatta crostini.

Main Course

Deep Blue

Fried Calamari, seared shrimp and scallops, grilled lobster tail (in season) and Caye Caulker crab claw in a lime and vanilla beurre blanc. Served with fresh vegetables and crispy shallots.

Curry Shrimp

Locally sourced shrimp, poached in a curry sauce served with a carrot purée, glazed carrots and a pineapple chutney. Served with a rice pilaf.

Banana Leaf Cooked Snapper

Fresh snapper fillet, shrimps, vegetables and herbs wrapped in a banana leaf and oven baked. Served with coconut rice and roasted plantain.

Seared Tuna

Seared tuna steak served with a tropical fruit salsa, lemongrass infused rice, lime-ginger sauce and toasted sesame tuiles.

Seafood Fettucine

Fresh fettuccine topped with seared shrimp and scallops, lobster, fresh tomatoes, garlic and white wine.

Filet Mignon

Char grilled USDA 8 oz. filet mignon in a red wine demi-glace. Served with spicy smashed potatoes, steamed broccoli and pickled vegetables.

Pork Chop

Grilled pork chop finished with a red wine reduction. Served with roasted corn succotash, steamed vegetables and a pineapple salsa.

Rib & Reef

Char grilled USDA 4 oz. filet mignon in a red wine demi-glace and half lobster tail (in season). Served with steamed vegetables and quinoa.

Dessert

House Churned Ice Cream

Ask your server about our daily selection of flavours.

Chef Stephen’s Key Lime Pie

Graham cracker crust, lime curd, lime mousse, burnt locally harvested honey chantilly and lime gel.

Pearl’s Crunchy Pecan Tart

Pecan tart with oat cookie crust, honey chantilly. Served with your choice of ice cream or sorbet.

Brioche Perdue

Cinnamon swirl brioche, flambeed bananas, caramelized pecans, kettle corn and caramel sauce. Served with your choice of ice cream or sorbet

Coconut Dream

Lime gel, coconut mousse, toasted coconut meringue, coco “Rocher”, toasted coconut sponge and coconut gel.

Espresso

Double Espresso

Macchiato

Cappuccino

Latte