Small plates to whole fish.

Nkonko tossed with scotch bonnet, onion and a little palm oil. Eaten with a pick.

Rings in a light crumb, lime, and our scotch bonnet mayonnaise.

Tiger prawns in yaji spice, grilled and finished with raw onion and tomato.

Croaker and yam cakes with a garden egg and lime relish.

Flaked smoked catfish, cucumber, ugu and a palm vinegar dressing.

Opened to order on crushed ice with lime and scotch bonnet mignonette.

Over the coals with garlic and uziza butter until the edges curl.

Six natural and six grilled, to share. Build your own on the oyster bar page.

From the catch board, about 1 kg, split and grilled over hardwood charcoal with pepper sauce.

A whole pond fish, scored, spiced and grilled. Gentle enough for children.

A thick steak with yaji butter and charred onions.

Grilled in the shell with garlic, lime and scotch bonnet.

Slow cooked then charred, with crushed yam and green pepper oil.

Half a spiny lobster, grilled and brushed with spiced butter.

A clear, peppery broth with fresh fish, prawns, periwinkle and crab, the way it is cooked at the waterside.

Okra with prawns, crab and smoked fish. Served with a swallow of your choice.

Afang and waterleaf with periwinkle and our own smoked bonga.

Ugu and waterleaf with stockfish and smoked fish.

Fresh catfish in a dark, warming broth with uziza and scent leaf.

Soft white yam, salted.

Ripe dodo, fried to order.

Rice cooked in fresh coconut milk with a little pepper.

Party style, smoky from the pot.

For the soups. Ask for fufu if you prefer.

Short pastry, set coconut cream, fresh lime.

Charred pineapple with palm sugar and a scoop of coconut ice cream.

Hibiscus, ginger and clove, frozen.

Hibiscus with ginger and pineapple peel.

Opened at the bar, with a straw.

Kunu aya with dates and coconut.

Our alcohol free chapman with cucumber and lime.