Saffron Room Tasting menu
Nine regions of India in nine courses, cooked with the best of Nigeria. Scroll to travel; the dashboard keeps track of where you are.
Signature
Scroll through the nine courses. The dashboard follows you: where you are on the map, how the evening is paced, and how the flavour shifts from sour and bright to deep, smoky and finally sweet.
01 / 09
Pani puri, chilled tamarind water, zobo pearls
A crisp shell filled at the table. The zobo pearls are our nod to Abuja: hibiscus, clove and a little ginger, set into beads that burst against the tamarind.
02 / 09
Smoked tomato rasam, Jos tomatoes, curry leaf, black pepper
Poured from a brass pot into a warm cup. We smoke Plateau tomatoes over coconut husk, so the broth tastes of the fire before the first spoon.
03 / 09
Tandoori tiger prawn, ajwain, Calabar pepper butter
Prawns from the Atlantic coast, marinated for four hours and cooked against the clay. The butter carries alligator pepper and a little lime.
04 / 09
Galouti kebab of lamb, thirty-two spices, saffron sheermal
So soft it was once made for a king without teeth, or so the story goes. Vegetarian guests receive a young jackfruit galouti with the same spice blend.
05 / 09
Kokum and ginger sorbet, black salt
A sharp, purple pause halfway through the evening. Kokum is a souring fruit from the west coast; we pair it with fresh Kaduna ginger.
06 / 09
Line-caught snapper, coconut moilee, curry leaf oil, red rice
Gentle and golden. Turmeric, green chilli and coconut milk, spooned over snapper that arrived from the coast that morning.
07 / 09
Goat shoulder, eighteen hours, smoked red chilli, bajra roti
The deepest, reddest course. Goat from a farm near Keffi, slow-cooked with whole chillies and finished with a ladle of smoked ghee.
08 / 09
Dal makhani cooked for forty-eight hours, butter naan, pickled shallots
Black lentils that sit over coals for two days. The naan comes straight from the tandoor wall to your table, still blistered.
09 / 09
Saffron kulfi, pistachio, Plateau honey, rose; masala chai
The course the room is named for. Saffron threads bloomed in warm milk overnight, frozen slowly, and served with chai and a paan truffle.
Tool
Pick a menu, a pairing and your swaps. The journey on the right rebuilds itself, with the time at table and an example total.
Your journey
Example prices. Swaps are made by the kitchen at no extra charge.
Timeline
Swaps
We cook for most diets with 48 hours' notice. Our kitchen handles nuts, gluten and dairy, so we cannot promise an allergen-free plate.
A full vegetarian journey on both menus: jackfruit galouti, paneer in place of goat, and a green moilee of plantain and okra.
Three courses use nuts. We swap almond and cashew pastes for melon seed and coconut, and the kulfi for mango.
The coast course becomes tandoori cauliflower; the moilee can be made with chicken or plantain.
Every course can be made gentler. Tell us when you book, and your host will check again at the table.
FAQ
Yes, as long as the kitchen has not started your second course. Moving from seven to nine adds about thirty minutes.
Guests aged 12 and over can take the Ember seven at ₦95,000. For younger children we cook from the a la carte menu.
Only the laal maas is properly hot, rated five on our chart. Everything else sits between one and three.
Yes, in full if you cancel 48 hours before. After that, we keep it to cover the produce we have bought for you.
Next step
Choose a date, then pay the deposit through Receivly. It comes off your bill on the night.