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The bill of fare
The menu, region by region
Twenty eight dishes from six regions. Filter by region or by what you eat, and search for an ingredient.
The menu
Example prices, service not included
Small plates
Charcoal roasted plantain, grilled croaker, hot pepper sauce and sliced onion.
Cow foot in spiced palm oil paste with utazi, served in a wooden bowl.
Shredded cassava, ugba, garden egg leaves and fried fish.
Steamed bean pudding with egg and flaked fish.
Beef skewers rubbed with house yaji, onion, tomato and cabbage.
Fermented rice cakes from the pan, with honey and yaji.
Soups and swallows
Periwinkle, clams, prawns and catfish with uziza. With fufu or pounded yam.
Fresh fish, prawns and periwinkle in a light pepper broth. With boiled yam or fufu.
Palm fruit soup with dried fish and beletete. With Urhobo starch.
Peppery palm oil soup with boiled yam and plantain.
Bitter leaf, scent leaf and ebolo, with goat meat. With pounded yam.
White soup with fresh catfish, uziza and utazi. With pounded yam.
Oha leaves, cocoyam and stockfish. With fufu or eba.
Yam flour swallow with two soups and a ladle of beef stew.
Spinach and locust bean soup with assorted meat. With pounded yam.
Soft rice swallow with baobab leaf soup and beef.
Afang and waterleaf with periwinkle and beef. With fufu or eba.
Fluted pumpkin and waterleaf with periwinkle and dried fish. With pounded yam.
Rice, grills and feasts
Cocoyam and plantain wrapped in leaves, slow cooked with periwinkle. Saturdays only.
Local unpolished rice with green pepper sauce and assorted meat.
Smoky firewood jollof, grilled chicken and fried plantain.
Rice cooked in fresh coconut milk with grilled tiger prawns.
Whole croaker over charcoal with pepper sauce, plantain and yam chips.
Sun-dried spiced beef with groundnut and cucumber.
Sweet and cool
Hibiscus with ginger and pineapple, chilled. No alcohol.
Tiger nut and date drink, made fresh each morning.
Warm puff puff with honey and toasted coconut.
Our grandmothers' plate: coconut candy, chin chin and groundnut.
No dishes match. Try another region or clear the search.
Hot means hot
Spice marks
One mark is warm, two is properly peppery, three is ayamase. Any dish can be made milder; tell your server.
Allergies
Nuts, shellfish and more
Suya and kilishi contain groundnut; many soups contain shellfish and crayfish. Tell us about allergies when you book and the kitchen will guide you.
Takeaway
By the litre
Most soups can be ordered by the litre for pickup: from ₦18,000 a litre with two wraps of swallow. Order on WhatsApp before 3pm.
Drinks
Cool, sweet and made here
Zobo with ginger, kunun aya pressed each morning, Chapman, fresh pineapple juice and chilled water. A short list of beers and wines is served to adults over 18 only, with food.
Please drink responsibly, and never drive after drinking.
Questions about the menu
Do you have vegetarian dishes?
Moin moin, masa, abacha without fish and our sweet plates have no meat or fish. Many soups use crayfish; ask the kitchen for a version without.
Can I change the swallow?
Yes. Any soup can come with pounded yam, fufu, eba, amala or starch at no extra charge.
Are portions big?
Soups are generous and meant to be shared by two who are not very hungry. Small plates are for sharing too.
Is service charged?
A 10% service charge is added for tables of eight or more. Example policy.
Hungry already?
Book a table, or WhatsApp a takeaway order before 3pm.