Where food
becomes art

48-hour braised wagyu oxtail, egusi emulsion, truffle oil, crispy garri crumble.

Seared whole seabass, charred pepper sauce, fried yam purée, herb salsa verde.

French-trimmed lamb rack finished in scotch bonnet marinade, jollof farro, mint jus.

Wild mushroom duxelles wrapped in oha-infused puff pastry, truffle cream sauce.

Slow-cooked duck leg, mango-tamarind glaze, fufu gnocchi, crispy kale.

Whole Atlantic lobster, classic Thermidor sauce, garlic fried rice, sautéed greens.

Valrhona 72% chocolate fondant, palm sugar caramel centre, vanilla bean ice cream.

Hibiscus-infused Italian panna cotta, strawberry compote, ginger tuile.

Vanilla crème brûlée topped with spiced chin-chin and candied orange zest.

Hand-churned coconut sorbet, fresh tropical fruit, toasted coconut flakes.

Local ginger beer, fresh lime, zobo syrup, crushed ice, mint.

Chilled palm wine, prosecco, elderflower, cucumber, ice.

Gin, Campari, sweet vermouth, charred orange peel.

Curated bottle pairings: ask your sommelier for tonight's recommendations.