Wood-fire kissed, signature spice blend, served with plantain.

Tiger prawns, sweet peas, golden carrots.

Creamy coconut milk, scotch bonnet heat.

Rich melon-seed stew with leafy greens, assorted meat & stockfish. Served with pounded yam, eba or fufu.

Whole catfish in spicy aromatic broth with uziza and scent leaves.

Tender goat meat simmered in fragrant peppered broth with utazi leaves.

Free-range chicken in clear spicy aromatic broth — the perfect comfort bowl.

Flame-grilled, smoked pepper glaze.

Yaji-spiced beef, onion, fresh tomato.

Whole tilapia, chili oil, herbed butter.

Puff puff, samosa, spring rolls, gizzard.

Golden, pillowy, lightly sweet.

Flaky pastry, spiced beef filling.

Buttery, golden, generously filled.

Cloud-soft, pink glaze, crystal sprinkles.

Crispy shell, smoky fish filling.

Golden dough wrapped around a soft boiled egg.

Lightly sweet, deep-fried dough — a Nigerian classic.

Vanilla sponge, silky swirl.

Jollof, fried rice, chicken, plantain, salad.

Full Owambe spread, chafing setup included.

Citrus, grenadine, fresh cucumber.

Hibiscus, ginger, pineapple.

Mango, banana, passion fruit.