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Snacks

Oysters

Large West Coast oysters with tamarind, chilli sauce & burnt onion vinegar

Sweetcorn and hay

Sweet corn cooked in hay finished with Baleni salt

“Mince one toast”

Hand cut raw beef, with niter kibbeh & berbere spice, on Injera

Suya

Slow roasted pork belly with Suya spice & plantain ketchup

Starters

Broccoli

Charred broccoli, groundnut stew, Bambara nut dressing & lemon 

Cabbage

Wood fire roasted cabbage, poached mussels, Zamalek broth & apple

Trout

Coal seared trout, tomato & jollof essence

Mains

Grain stew

Ancient grains & seed stew, grilled wild mushrooms, crispy kale & fermented vegetable paste 

“Pickled fish”

Aged white fish, onion purée, ember roasted leeks & Cape Malay dressing 

Chicken Yassa

Chicken thighs, baked carrots, black garlic & mustard lemon jus 

 Pork

Aged pork neck, palm wine pears, mulberry granola & hibiscus sauce

Beef

Aged beef, burnt cream, charred lettuce, fermented vegetable paste, dressed with Mopane “soy”

Sides

Potato Salad

Bay leaf confit potatoes, Amasi foam & thyme

Umfino

Wild greens, smoked egg yolk dressing & grilled spring onion dressing

Dessert

Melon seed, coconut, mango/rooibos

Chocolate, malt, baobab

End of the night

Ethiopian Coffee Ceremony served with popcorn with Afrikoa chocolate

Bill Snacks

African childhood snacks