From Our Kitchen

Tender chicken marinated in a smoky suya spice blend — ground peanuts, ginger, paprika, and kuli-kuli — grilled over open flame. Served with a tamarind dipping sauce and pickled red onions.

Crispy golden dodo fritters made from ripe plantains, lightly spiced with cayenne and cinnamon. Served with a smoky pepper sauce and a dollop of coconut cream.

Traditional West African black-eyed pea fritters blended with peppers, onions, and fresh coriander. Light, crispy, and deeply satisfying. Vegan and naturally gluten-free.

Tender calamari rings dusted in spiced cassava flour and flash-fried to a golden crisp. Tossed in house-made peri-peri sauce with garlic, lemon, and bird's eye chilli.

A silky, vibrant soup of fresh moringa leaves, coconut milk, and roasted garlic. Finished with a swirl of chilli oil and toasted pumpkin seeds. Warming, nourishing, and utterly unique.

Slow-braised Karoo lamb shoulder in a rich Ethiopian berbere spice sauce — a complex blend of fenugreek, black cardamom, and korarima. Served with injera flatbread and a cucumber-yoghurt raita.

Smoky, tomato-rich West African jollof rice cooked in a blend of scotch bonnet, bay leaf, and thyme. Crowned with six tiger prawns grilled in herb butter. The party rice, elevated.

A fragrant, golden Cape Malay chicken curry with apricots, cardamom, and turmeric — a legacy of Malay slaves who shaped South African cuisine. Served with yellow rice and atjar.

A rich, hearty stew of melon seed (egusi), wild mushrooms, and spinach simmered in a palm oil and tomato base. Served over pounded yam with a drizzle of crayfish butter. Deeply umami.

East African slow-roasted goat, seasoned with a blend of coriander, cumin, and garlic. Served with ugali, kachumbari salad, and a side of sukuma wiki (braised greens).

Whole tilapia marinated in a green herb paste — basil, lemongrass, ginger, and green chilli — steamed in banana leaf for a delicate, aromatic finish. Served with coconut rice and lime.

A modern twist on South Africa's national dish: spiced minced lamb with apricots, almonds, and curry, baked in a buttery shortcrust pastry shell and topped with a golden egg custard.

The beloved South African sticky toffee pudding, made with apricot jam and drenched in a warm cream and butter sauce. Served with a scoop of Rooibos-infused ice cream and candied naartjie peel.

Silky vanilla panna cotta stained a deep rose with hibiscus (zobo) reduction, set in a coconut milk base. Topped with fresh mango, a sprinkle of grains of paradise, and micro-herbs.

A fusion of Nigerian chin-chin and Spanish churros — crispy, knotted dough sticks fried in coconut oil and dusted with cinnamon sugar. Served with a dark chocolate and groundnut dipping sauce.

A molten chocolate lava cake made with Ethiopian teff flour — nutty, gluten-free, and deeply chocolatey. Served warm with cardamom cream and a dusting of cocoa.

House-made hibiscus tea brewed with ginger, cloves, and cinnamon. Served chilled over ice with a squeeze of lime and a sprig of fresh mint. Naturally caffeine-free and vibrant.

Freshly squeezed lemon juice blended with baobab powder — a superfruit with a tangy, caramel-like flavour. Sweetened with raw honey and topped with sparkling water.

South African rooibos tea, chilled and mixed with fresh orange juice, a splash of grenadine, and a hint of vanilla. Non-alcoholic, antioxidant-rich, and beautiful in the glass.

A fiery, sparkling blend of Senegalese bissap (hibiscus) and house-brewed ginger beer. A West African take on a dark and stormy — bold, effervescent, and unapologetically alive.