MAMBO RESTAURANT AND BISTRO
Award-Winning Cuisine in an Open Air Dining Environment
Mambo Restaurant’s spacious, open-air dining, which fronts the Caribbean sea and the world’s second largest barrier reef, aims to change the Belizean consumer perception that international and imported food is better.
Developed by former Head Chef de Partie at the French Laundry, chef Léon Cerredo from Paris, France, and fellow French Laundry alumnus and pastry Chef Stephen Lighter, the reimagined dining spaces and refined menus seamlessly blend global techniques with local flavours and practices.
The duo introduce two distinct Mambo eateries, including the new Mambo Bistro – a casual beachfront dining experience with a casual fare, inspired by their French upbringing and training with a local Belizean twist.
The Bistro is open for breakfast, lunch and dinner, offering a casual fare menu. All of our dishes are prepared with produce sourced from our sister property GAIA’s organic garden. Modern, sophisticated, local and simply delicious. Guests 10 and older are welcome for breakfast, lunch and dinner.
BISTRO VIRTUAL TASTING MENU
Serving classics like avocado toast, huevos rancheros and homemade granola using fresh local items highlighting our in-house bakery.
Serving a variety of soups, salads, and sandwiches made with fresh local ingredients on homemade breads.
Serving artisanal pizzas, handmade pastas, and fresh seafood dishes crafted with fresh ingredients from the sea and land.
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.
RESTAURANT VIRTUAL TASTING MENU
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.
Key Lime Pie
Graham cracker crust, lime curd, lime mousse, burnt locally harvested honey chantilly and lime gel.