Our Menu

Cream-soft burrata, slow roasted heirloom tomatoes, basil oil, charred sourdough.

Seared yellowfin tuna, yuzu-yaji dressing, radish, pickled citrus.

Fire-smoked prawns, clear pepper broth, uziza, bird's eye chili.

Crisp plantain croquettes, molten goat cheese, ata rodo jam.

Twelve-hour braised short rib, smoked yam purée, red wine jus.

Yaji-crusted lamb chops, yam fondant, tender greens, spiced jus.

Slow-stirred jollof risotto, charred jumbo prawns, herb oil.

Yaji-crusted beef tenderloin, roasted pepper cream, pickled onion.

Chargrilled beef fillet, sweet potato purée, black pepper jus, charred shallots.

Herb-crusted lamb rack, potato fondant, glazed heritage vegetables, salsa verde.

Crisp-skin duck breast, butternut purée, glazed heritage carrots, orange gastrique.

Split lobster tail, suya butter glaze, charred asparagus, burnt lemon.

Butter-poached lobster tail, lemon herb butter, asparagus, baby corn, charred lemon.

Golden-seared scallops, citrus herb butter, grilled asparagus, micro herbs.

Miso-glazed sea bass, beurre blanc, grilled heritage vegetables, herb oil.

Hibiscus zobo cheesecake, berry compote, candied hibiscus.

Caramelised plantain tarte tatin, buttery pastry, vanilla bean ice cream.

Molten chocolate fondant, kunnu ice cream, candied peanuts, tuile.