Our Menu

Smoky firewood jollof. Served with fried plantain and protein of choice.

Loaded with mixed vegetables, liver, and prawns. Served with coleslaw.

Hand-pounded, smooth, and stretchy. Served with any soup of your choice.

Dark yam flour swallow. Best with ewedu and gbegiri.

Ground melon seeds cooked in palm oil with assorted meat, stockfish, and ugu leaves.

Rich palm fruit soup from the Delta region. Slow-cooked with catfish and dry fish.

Bold, spiced broth with tender goat meat. A Lagos classic. Bring water.

Traditional Igbo soup with oha leaves, cocoyam, and assorted meat.

Classic yaji-spiced beef suya. Raw onion, tomato, kuli-kuli. Cooked to order.

Smoked and peppered goat meat. Party favourite. Pair with cold drinks.

Marinated overnight, slow-grilled over wood fire. Served with jollof rice.

Soft, fluffy deep-fried dough. Sweet, warm, irresistible.

Crispy rolls stuffed with spiced vegetables and minced beef.

Freshly fried bean cakes seasoned with pepper and onion. Classic Nigerian street snack.

Hibiscus flower drink, lightly spiced and chilled. Made in-house daily.

Tiger nut milk drink, creamy and naturally sweet. Dairy-free.

Fresh palm wine tapped weekly. Available Friday–Sunday only.