First visit? Welcome. The menu changes with the market, but this is the path we’d walk you down if you were sitting across from us right now.
Start here
Jollof Arancini — the dish regulars order before they sit down. Smoky tomato-jollof risotto, molten center, scotch bonnet aioli. It tells you everything about how we cook: familiar form, West African heart.
From the bar
Palm Wine Spritz if you want something bright and celebratory; Hibiscus Negroni if you like your drink stirred down and serious. Both are only possible because of ingredients we import ourselves.
The main event
Suya-Spiced Ribeye is the plate we’re known for — dry-aged beef, house suya, jollof butter. Sharing a whole Charred Branzino is the move for a table of two.
Don’t skip
Whatever vegetable is on the menu — our hearth treats okra, squash, and greens with the same respect as the proteins. And save room for dessert: the black-eyed-pea miso caramel is the quiet star.
Then come back. The menu turns with the seasons, and there is always a new dish worth the trip.