Accra Love BitesR125
Plantain gnocchi with peanut sauce and bissap (hibiscus) caviar (vegetarian).
Dukkha spiced tuna slices with salad greens and a pomegranate, ginger dressing.
Caramelized foie-gras terrine on warm mandzi with salted caramel and date purée.
Red lentil and berberé spice soup with injera crackling (vegetarian).
Pork belly, crackling, bacon velouté assorted vegetable and Cape bredie cabbage stew.
Ostrich carpaccio, sliced grapes, Bissap and orange gel, continental crisp and picked tomatoes.
Charcuteria Pinheiros R125
Venison Bresaola, goat’s cheese mousse, pão de deus croutons, greens and roasted goji berries.
Mombasa-style oysters baked with garlic and herbs butter (5).
Calamari or Lamb char-grilled in Nigerian suya spices with continental crisps.
Ethiopian-style, berbere-spiced doro wat chicken stew with injera pancakes.
Ethiopian-style, Atakilt cabbage wat stew with injera pancakes (vegetarian).
Yassa Yum YumR140
Senegalese-style lemon marinated grilled red snapper with a Yam purée.
Ugandan-style miniature chapatti wrap filled with beef curry.
Ugandan-style miniature chapatti wrap filled with vegetable curry (vegan).
Taste of TangierR135
Moroccan-style duck samosa with dry fruit chutney.
Beef fillet on the bone served with, curried mushroom and Kenyan packed potatoes.
Seafood open liboke, calamari, mussels, king prawn, softshell crab with cassava.
Goat meat, lamb rack, atieke and fonio mille-feuille with peanut butter lamb jus.
Yassa baby deboned chicken, burnt baby onions, heirloom vegetables.
Flic en Flac Magic R245
Vadouvan-spiced sea bass with black rice and tamarind.
Mung beans,sorghum, cassava and root vegetables “mseto” (vegetarian).
Perfect Pepe R260
West African-style goat meat in pepe-spiced broth on a bed of Plantain fufu.
Dukkah Delight R225
Egyptian dukha-spiced rib eye beef steak with bulgur wheat and roasted aubergine baba ganoush.
Exquisitely Oudtshoorn R240
South African-style grilled ostrich fillet with butternut mash and Pinotage jus.
Tajine Cuisine R240R160
North African-style lamb stew with lemon preserve.
Slow cooked confit duck leg and breast with gooseberries and Rooibos compote on sweet potatoes.
Picanha, feijoada, cauliflower purée, short rib samosa, butternut mash, garlic confit.
Nyama choma, smoked paprika grilled t-bone, kachumbari, ugali, sukuma wiki.
Twenty-First Century TshidzimbaR165
Samp, beans and mrogho balls with baobab sauce and chard (vegetarian).
Whole fish with baby vegetables, atieke and fried plantain (serve 2).
Plantains (deep fried, roasted, mash)R65
Vegetables of the dayR40
Blissful Mikate R75
DRC-style sweet fritters with peanut butter ice cream.
Stone Town SunriseR85
Zanzibari-style vitumbua rice flour crumpets served with chai tea ice-cream (vegetarian).
Bulgur wheat pudding, orange blossom custard and mandarine sorbet.
Egyptian-style beetroot halwa, rose water syrup, Arabic delight ice cream.
Moroccan-style yoghurt ice-cream with pomegranate, bastille filled pastry cream and mint.
Coco’s Ivorian IndulgenceR125
Chocolate and coffee fondant, butter milk ice-cream.
Safron and rose water ice cream in wafers sprinkled with caramelized pistachio.
Plantain delice, salted caramel and plantain ice-cream and praline.
Epically Curated with Bacardi 8, Tropical Pineapple, Smoked paprika and toasted sesame
(Served up, Spiced, Balanced, Smokey)
Cuba to Jozi R95
Bacardi 8, with a South American twist of Chilli, Coconut and a touch of South African Vermouth
(Short, Spicy, Dry, Berries)
Bacardi 8 married with Coffee, Coconut & Muscadel
(Short, Bitter-sweet, tropical)
Ndar (Saint-Louis) R90
Bacardi 8 comes to Africa with fresh cucumber, Ditakh, Citrus & Soda water
(Tall, Fresh, African)
Tequila, Citrus, Blackberry & Dry Vermouth
(Served up, spirit forward, complexity, balance)
Dewers 12, African Buchu, a touch of Cherry and Cayenne
(Short, Spiced, Sweet, African)
Bombay Sapphire served tall with apples, mint and raspberry sherbet!
(Tall, Fresh, Herbals, Berries)
Bombay Sapphire, Tomato Jam, Citrus & Organum
(Savoury, sweet, short, herbal)