Savor the absolute freshness of the ocean, sourced directly from the coral lagoon at our doorstep. The seafood menu at Kaio is an evolving, daily framework built entirely around what Paje’s traditional, small-scale fishermen catch each morning.
We partner directly with the local crews launching from the beach just a few hundred meters south, the very same white-sailed boats you can spot gliding across the water during breakfast. Because our supply relies on the tides and the luck of the morning run, we don’t believe in a frozen, rigid menu. Instead, we cook what the ocean provides today.
Our culinary approach is intentionally minimal: when a fish was harvested only hours ago, the chef’s job is simply to get out of the way. We brush our catches with premium olive oil, grill them over hardwood charcoal, and finish them with sea salt and lemon. Explore our daily rotations.
Availability changes with the morning tide. Our daily catch is posted at the entrance board, and our team will gladly confirm what arrived at the kitchen doors today:
Our premier and most-ordered category. Each selection is grilled whole over open charcoal to seal in moisture, then served simply with fresh lemon, extra-virgin olive oil, and sea salt.
Firm, clean white flakes with a mild, elegant flavor. Sublime when grilled whole.
A larger, meatier, and naturally sweeter choice that holds moisture beautifully. An excellent option for two to share.
Thick steak-cuts from larger coastal fish. Rich, beautifully oily, and perfectly suited to absorbing deeper charcoal char.
Pristine, morning-caught tuna. Prepared either as a thick, flash-grilled charcoal steak or shaved down for raw carpaccio.
A delicate, sweet, and highly traditional catch along the reef. Typically sized perfectly for an individual plate.
A classic white fish with soft texture and refined flavor, lending itself flawlessly to traditional whole-grilling.
Slowly simmered until perfectly tender, then flash-seared over high charcoal heat for a crisp edge. Finished with olive oil, fresh lemon, sweet paprika, and parsley.
Paper-thin slices of slow-cooked octopus arranged cold with a drizzle of olive oil, lemon juice, briny capers, and garden-fresh herbs. Remarkably light and refreshing for lunch.
A substantial, complete meal blending tender octopus medallions with boiled potatoes, black olives, crisp celery, slivered red onion, parsley, and citrus oil.
Cleaned and lightly marinated before meeting high-heat grates for a rapid sear. Tossed with lemon, olive oil, and a touch of fresh chili.
Lightly dusted in flour and flash-fried to a clean, golden crunch. Served crisp and grease-free alongside lemon and a house-made aioli.
Large, plump lagoon prawns sautéed rapidly in premium olive oil with crushed garlic, sliced chili, and parsley. Served with crusty bread to catch the pan juices.
Whole jumbo prawns split and grilled over the coals, accompanied by fresh lemon and our signature house-infused chili sauce.
Lightly marinated prawn tails skewered and charred. A beautiful, lighter addition to a shared family-style table.
Sourced in accordance with local seasons. Split down the center, grilled over charcoal, and brushed generously with warm garlic butter and lemon. Market price.
We slice and serve raw fish exclusively on days when the morning catch meets our kitchen’s absolute highest standards for raw-grade quality.
Micro-thin ribbons of yellowfin tuna dressed with extra-virgin olive oil, bright lemon juice, capers, peppery wild arugula, and fine shavings of parmesan cheese.
Hand-diced pristine tuna tossed with rich avocado, fresh lime juice, a touch of sesame oil, chili, and delicate herbs – where coastal Italian sensibilities meet Pacific influences.
Translucent slices of raw sea bream finished with a splash of local citrus, cold-pressed olive oil, coarse sea salt, and microherbs.
A rustic Italian seafood stew adapted seamlessly to the East African coast. A rich, garlic-and-herb tomato broth loaded with local fish fillets, prawns, and tender octopus, served alongside grilled bread.
A respectful nod to traditional Swahili coastal cooking. Tender white fish simmered gently in a fragrant coconut milk curry layered with ginger, garlic, tomatoes, and fresh coriander. Served with steamed rice.
A spectacular, dramatic preparation. We encrust a whole pristine sea bream in coarse sea salt and aromatic herbs, baking it slowly until perfectly juicy. Cracked open tableside by your server and served with olive oil, lemon, and seasonal vegetables. Please allow roughly 45 minutes for preparation.
Charred zucchini, eggplant, sweet peppers, and fennel with lemon-olive oil.
Golden wedges tossed with fresh rosemary, garlic, and sea salt.
Your choice of plain steamed, herbed, or fragrant coconut rice.
Crisp, seasonal greens tossed in a clean lemon-and-olive-oil vinaigrette.
While our daily seafood selection is the focus of this page, vegetarian guests will find an array of dedicated options across our property menus, most notably on our main pasta page and our fresh salad boards.
A small, boneless local catch fillet grilled simply with mild olive oil and lemon. Served with rice or roasted potatoes.
Lightly battered white fish pieces paired with oven-baked potato wedges and fresh lemon – clean, wholesome, and free of heavy fryer aftertaste.
