Enugu cooking, made for the table
Chef Ngozi Obi cooks lunch on the terrace from Wednesday to Sunday, using vegetables from our garden and meat and fish from farmers along the escarpment road.
Ngozi Obi
Ngozi grew up cooking for twelve in Nsukka and trained in hotel kitchens in Lagos and Accra. At Velora she keeps the flavours of home and lightens the hand: less oil, more garden, careful heat.
She writes every pairing card on the estate, and she is firm that wine should follow food, not the other way round. Her kitchen garden supplies scent leaf, uziza, utazi, peppers and tomatoes most of the year.
Lunch is served 12:00 to 16:00, Wednesday to Sunday. Dinners are for private bookings and events.
What grows behind the kitchen
Scent leaf and uziza
Picked in the morning for soups and the snail oil.
Peppers
Six varieties from mild tatashe to fierce atarodo.
Bitter leaf
Washed by hand for ofe onugbu on Sundays.
Table grapes
The old 1983 vines still fruit beside the kitchen door.
Book a table for lunch
Tables of two to twelve. Larger groups, see celebrations. We hold tables for twenty minutes.
Wine is served with food to adults 18 and over. Children are very welcome; the kids' menu comes with Grape Press or fresh juice.
About lunch
Is there a vegetarian menu?
Yes. About a third of the menu is vegetarian, and the chef will adapt most soups with mushroom or vegetable stock.
Can we come just for lunch, without a tour?
Yes. Lunch guests can visit the cellar door shop afterwards.
Do you cater for allergies?
Tell us when you book. Groundnuts and crayfish appear in many dishes, so we plan around them.
Can I pay by POS?
Yes, by POS, card or bank transfer. Service is not added to the bill.