The menu celebrates Portuguese cuisine with the focus on meat and seafood dishes, doused in various combinations of peri-peri, garlic, lemon and butter.
The green cashew-stuffed olives, marinated in chilli-lime olive oil, are delicious, as are the chicken livers, which come swimming in a pungent garlic, lime and bay leaf sauce – liberally squeeze lemon juice over and devour them with fresh Portuguese rolls.
Prawn rissoles are sadly a bit doughy and could do with a bit more filling. Other options include trinchado beef strips in a sauce of garlic, cream and white wine, flaked catch-of-the-day fish cakes, slow-cooked giblets in sauce of tomato and red wine, sliced Portuguese chorizo sausage and grilled calamari.
You’re inundated with a large selection of seafood, chicken and steak and various combinations thereof, including skewered espetadas and prego rolls. The catch of the day changes seasonally, but hake is always on the menu. To get the best of both worlds, order a combo. The Portuguese chicken with peri-peri is hot, so be prepared. The signature Zambeziana sauce blends coconut milk, chilli and lime, but is a little on the insipid side.
Calamari and prawns are all tasty and well cooked. Most dishes come drenched in a pool of sauce, so tend to be overwhelmingly rich and the chips get soggy. Salads include a chicken-liver option and vegetarians should enjoy the grilled Mediterranean vegetable salad, with spinach, wasabi mash and coconut rice, all of which are available as side dishes.
A simple selection of easy-drinking wines is available, along with a few cocktails, local beers and draught.
Friendly, but haphazard, and can be a bit slow during busy periods.
Tucked inconspicuously down the lane on Florida Road’s busiest strip, this branch of Mo-Zam-Bik features a downstairs dining area centred around a water fountain, as well as an upstairs deck with décor reminiscent of a traditional Mozambican baracca.
Imported 2M beers are a nice feature.
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