Award-Winning Cuisine in an Open Air Dining Environment
The bistro is open for breakfast, lunch and dinner, offering a light fare menu. Breakfast options include avocado toast, corn waffles and fresh bread basket, lunch offers sandwiches on in house home baked breads, and a variety of soups and salads all prepared with produce sourced from our sister property GAIA’s organic garden. The bistro’s dinner menu offers a casual beachfront dining experience highlighting Belizean flavours-artisanal pizza, mango shrimp, fresh fish & chips and locally farmed honey infused hibiscus tart. Modern, sophisticated, local and simply delicious. Guests 10 and older are welcome for breakfast, lunch and dinner.
BISTRO VIRTUAL TASTING MENU
Chica Fresh Caprese
Mozzarella layered with tomato, avocado and sundried tomato. Finished with mint, basil and a balsamic vinaigrette.
Your choice of fish, shrimp, pork, or chicken. Each prepared with their own unique ingredients. Served on corn tortillas.
A refreshing chilled soup made from locally sourced carrots and turmeric. Garnished with croutons.
Mambo Restaurant is open nightly for dinner by reservation only. The restaurant sits under an open air thatched palapa offering a laid back elegant experience with a focus on beef and local seafood. Ranging from lobster ravioli and tuna tartar to grouper ‘en croute’, snapper prepared in banana leaves to Rib & Reef , our chefs have created a contemporary take on classic dishes with a focus on locally grown ingredients. To finish, our bakery prepares outstanding treats, from mocha tart to Brioche Perdue and homemade ice cream, all with a distinctly Belizean touch. Guests 16 and older are welcome in the restaurant. We ask that guests adhere to a resort casual dress code at the restaurant.
RESTAURANT VIRTUAL TASTING MENU
White button mushrooms poached in white wine and a blend of spices, served with sun-dried tomatoes and pickled vegetables.
Rib & Reef
Char grilled USDA 4 oz. filet mignon in a red wine Demi-glace and half lobster tail served with steamed vegetables and quinoa.
Jumbo shrimp, poached in a curry sauce served with a carrot purée, glazed carrots and a pineapple chutney. Served with a rice pilaf.