Food
The restaurant harvest table embraces Sussurro’s real-food philosophy. An open plan kitchen breaks the traditional divide between host and guest.
Mindful attention is placed in sourcing fresh produce, ensuring your stay maximizes the support of our community’s local fishermen, organic farmer’s markets and sustainable traders.
Drawing from traditional East African ways of living in our food ideology, Sussurro’s plant-rich menu includes indigenous superfoods such as baobab and moringa and our Organic food garden informs the menu seasonally.
M E N U
Small plate
Roast beet, ginger and coconut soup.
Crispy salt and pepper chilli squid.
Microgreen garden salad with avocado and toasted sunflower seed.
Large plate
Aubergine ravioli folded in rucola cashew pesto.
Char grilled piri-piri chicken Mozambique.
Traditional curried Mangrove crab.
Sides
Sautéed long beans.
Raw cabbage, toasted cumin, and mint slaw.
Sussurro frites.
East African pilau rice.
Dessert
Wild granadilla pavlova.
Qumbe – East African coconut doughnut. Home-made vanilla ice cream.
Gorongosa best of the season coffee, roasted to highlight complexity and terroir. Filtered.
Sussurro garden rosella tea with wildflower local honey.
*Please note Sussurro’s menus change according to the seasons, shellfish and line fish make up much of our protein offering along with classic Mozambican chicken dishes.
We do not tend to serve red meat at Sussurro however the kitchen is open to adapting and
personalizing our menu to your requirements. Advance notice appreciated to ensure we have made sustainable arrangements with our local network of farmers.
