01
Nigerian Tiger Prawn with Thai Chilli Relish
Plump, flame-kissed tiger prawns from the Delta coast, balanced against a fragrant relish of bird’s eye chilli, lemongrass, and toasted shrimp paste. Heat arrives slow, then stays.
02
Squab with Peruvian Purple Potatoes and Yellow Pepper Coulis
Roasted whole, blushed pink inside. Earthiness of heritage purple potatoes, lifted by the bright sweetness of aji amarillo coulis. A plate built on contrast.
03
Black Cod with Pommes Aligot and Nigerian Style Spinach
Buttery miso-cured black cod set atop molten ribbon of aligot potato. The spinach — deeply flavoured with crayfish and scotch bonnet — grounds the richness.
04
Nigerian River Prawns, Puna Yam Pottage, and Saffron Soubise
Freshwater giants over slow-cooked yam pottage, finished with a velvety saffron and onion soubise. Two West African soul foods in unexpected dialogue.
05
Butter Poached Lobster with Leek Butter Sauce
Maine lobster tail, slow-poached in clarified beurre mounté until silk-soft. A leek beurre blanc, whisked to gloss, pulls it all together.
06
Smoked Cornish Game Hen, Obe Ata Glaze, Potatoes Dauphinoise
Cold-smoked over applewood before roasting under a lacquered obe ata glaze. Served atop a dauphinoise so rich it eats as a main course on its own.
07
Beef Short Rib, Pommes Purée and Pickled Red Onions
72-hour braised short rib, collapsed tender, served over a mirror of Robuchon-style pommes purée. Quick-pickled onions cut through the fat with precision.
08
Mushroom Conserva on Crostini, Lamb Bolognese, Squash Ravioli
A three-act vegetable course that earns its place next to anything on the menu. Wild mushroom conserva, slow lamb ragù, and hand-rolled squash parcels with brown butter.