A refined culinary journey through the flavors of West Africa. Tasting menus, curated wines, and an atmosphere of timeless elegance.
Toasted brioche with whipped shito butter and smoked sardine mousse.
Spiced plantain cubes with avocado cream and micro herbs.
Thinly sliced wagyu with yaji vinaigrette, arugula, and shaved parmesan.
Black-eyed pea fritters with smoked tomato coulis and herb oil.
Fresh sea bass cured in palm wine with scotch bonnet, mango, and cilantro.
Arborio rice slow-cooked in smoky jollof base with lobster tail and saffron.
Whole Mediterranean sea bass with banku purée, okra sauce, and fresh pepper relish.
12-hour braised lamb in groundnut jus with roasted root vegetables and fufu quenelle.
14oz prime ribeye with yaji compound butter, truffle jollof, and charred broccolini.
Seared red snapper, broken rice pilaf, tamarind reduction, and vegetable garden.
Puff puff beignets with dark chocolate ganache and vanilla bean ice cream.
Silky coconut cream with passion fruit coulis and toasted coconut tuile.
Hibiscus-ginger reduction with prosecco and elderflower.
Three varieties of imported palm wine — fresh, fermented, and distilled.
Bourbon, shito-infused bitters, demerara, and orange zest.