Crumbed Tofu prepared with Almond milk, nutritional yeast & spice blend, served with Balsamic cherry tomatoes, sliced avocado, sautéed baby spinach & freshly toasted Ciabatta

Home made soft shell tacos loaded with green & purple cabbage, coriander, avocado, crispy shiimeji, lemon aoli

A rich roasted portobelini mushroom stew cooked in vegetable stock & a robust red wine. Reduced to perfection & served with a creamy butter bean & potato mash. Finished with freshly chopped parsley.

This is essentially a Thai green curry except we’re using Tofu. A flavourful curry enriched with lemongrass, ginger, garlic, coriander, basil, coconut cream & lemon zest served with steamed Basmati Rice & Tomato & Onion Salsa

With mustard greens and mushrooms

A small serving of risotto

Fresh pears with macadamia nuts

Soaked beans overnight made with eggs and palm oil.

Tenderly grilled cow skin cubes

with Avocado-Yaji Mousse

Buttery, golden chin chin delicately crisped and finished with a touch of star anise for a warm, aromatic flair. A sophisticated take on a beloved Nigerian favorite—perfect for nibbling between courses or with a cocktail in hand.

A rich, velvet okra stew simmered with smoked fish, fresh prawns, soft crab, and tender beef—served with steamed jasmine rice. Boldly spiced and artfully plated, this dish honors tradition with refined elegance.

Signature smoky jollof rice studded with garden peas and sweet peppers, paired with herb-marinated grilled chicken breast. Finished with a balsamic glaze and served alongside seasonal greens and golden fried plantains.

Smoky party-style jollof rice served with flame-grilled chicken skewers marinated in a house-made suya spice blend. Garnished with roasted bell peppers for a bold, colorful finish—perfectly balanced heat and flavor, tailored for distinguished palates.