Chia Seeds soaked overnight with plant based Milk served with home made Granola

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

A fully loaded bowl with roasted kale & chickpeas, red quinoa, Avocado, cherry tomatoes, pickled/caramalised onion, drizzled with tahini dressing

With mustard greens and mushrooms

With French fries and sauce au poivre

A small serving of risotto

Fresh pears with macadamia nuts

Soaked beans overnight made with eggs and palm oil.

with Avocado-Yaji Mousse

with Amala Tuile

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.