Dining
Five kitchens, one coast
Our executive chef, Chidera Nwosu, cooks the food of the places we sail, with a halal kitchen, a vegetarian main every night and the best pepper soup at sea.
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West African tasting room
Kola
Eight tables and a seven-course menu that moves along the coast: suya-spiced guinea fowl, ofada with ayamase, Ghanaian kelewele, coconut from São Tomé. Booking needed, no extra charge.
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Main dining room
The Harmattan Room
Open seating for breakfast and lunch, two sittings for dinner at 6.30pm and 8.30pm. A changing menu of grills, fish from the morning's port and a vegetarian main every night.
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On the pool deck
Palm Grill
Fire and smoke: whole croaker, peppered goat, prawns and corn on the cob with a view over the stern.
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All-day café
Sunset Terrace
Coffee from Ethiopia and the Cameroon highlands, fresh pastries, small chops and a mocktail list from the bar team.
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Afternoon tea
Tea Salon
Hibiscus, lemongrass and black tea with chin chin, puff-puff and little cakes, served from 4pm in the library.
Sample menus
What is cooking this week
Menus change with the port. These are from the Gulf of Guinea classic in December.
Garden egg and groundnut
Raw garden egg, roasted groundnut paste, scent leaf oil.
Pepper soup, Calabar style
Catfish, uziza and a clear, deep broth.
Suya guinea fowl
Charcoal grilled, yaji crust, pickled onion, tomato.
Ofada and ayamase
Green pepper stew with locust beans and smoked fish, ofada rice.
Kelewele and coconut
Spiced plantain, coconut ice cream from São Tomé cocoa farmers.
Grilled croaker
Fish from Cotonou's morning market, lemon butter, greens.
Lamb chops, Hausa spice
Halal lamb with kuli kuli crumb, roasted yam.
Vegetable egusi
Melon seed stew with mushrooms and spinach, pounded yam or rice.
Mango pavlova
Crisp meringue, mango, passion fruit, cream.
Akara and pap
Bean fritters made to order, warm ogi with milk and sugar.
Yam and egg sauce
Boiled or fried yam, tomato and pepper eggs.
The cold table
Pawpaw, pineapple, watermelon, yoghurt, granola and fresh bread.
Dietary needs
Cooked for you
Tell us on the booking form or in My voyages and the chef sends a note to your room on the first evening.
- Halal meat in every kitchen, no pork on board
- Vegetarian and vegan mains every day
- Gluten free, nut free and dairy free cooking
- Low salt and diabetic-friendly plates on request
- Baby food and children's menus at every meal
On a small ship, I can buy fish at the market in Cotonou at seven and serve it at lunch. That is the whole idea.
Celebrations
Private dining
Birthdays, proposals, a family reunion at sea. The chef's table in the galley seats ten, and the Owner's terrace can be set for a dinner under the stars.
Chef's table from ₦95,000 per guest. Example rates.
Plan a celebration
Questions
About dining
Are drinks included?
Soft drinks, juices, mocktails, water, tea and coffee are included all day. A separate list is available for adults; we never push it.
Do I need to book Kola?
Yes. Kola is included in your fare but seats only eight tables, so book a night in My voyages or with guest services on day one.
Can I eat in my room?
Room service runs 24 hours with a short menu, and breakfast in bed is ordered with the card on your door.
Is there food for children?
Every restaurant has a children's menu and early sittings, and Little Mariners serves supper at 6pm.
Ready when you are
Your cabin is waiting. Shall we plan it together?
Sit with a voyage host in Gwarinpa, call, or book online in about four minutes.