The Ebi-Ayo Supper Club is a communal style dining experience. Chef Tayo takes you on culinary adventure featuring bold Nigerian flavors, global techniques inspired by his travels, and wine and or cocktail pairings. In true Nigerian fashion, the evening is designed to bring people together to eat, laugh, share stories, and create lasting memories around the table.

Admission: $250 per person

2026 Fall MENU

This fall and winter menu explores the flavors of Nigeria through Chef Tayo’s travels across Mexico, France, Italy, Brazil, and the Caribbean, including Roatán, Honduras. Across each course, Nigerian staples such as suya, egusi, jollof, garri, plantain, and hibiscus meet global influences, revealing how food carries memories of home while inspiring new ideas and unexpected connections across cultures. The result is a deeply personal dining experience that reminds us there is far more that brings us together than sets us apart.

Yam–Plantain Lamb Sopes
Shredded smoky suya roasted lamb, chimichurri, pickled red onion
Mexico × Nigeria

Chicken & Egusi Puff Pastry
beurre blanc, caviar, fresh herbs
France × Nigeria
Contains gluten and dairy

Lobster Jollof Risotto
Jollof-spiced tomato sauce, palm oil, parmigiano reggiano
Italy × Nigeria
Contains shellfish and dairy

Garri and Herb-Crusted Branzino
toasted cassava flour, roasted tomato–Coconut moqueca reduction
Brazil × Nigeria
Contains fish

Spiced Banana Bread
Coconut rum pudding, raspberry–hibiscus jam
The Caribbean × Nigeria
Contains gluten, dairy, and alcohol

Our dishes contain dairy and may include shellfish and gluten. This is a family-style experience — vegan and vegetarian substitutions are not available. If you have a severe allergy, please reach out before booking and we’ll do our best to accommodate.

All taxes, service charges, and gratuity will be included in the total cost at checkout.

To learn more about our dinners, visit ebiayosupperclub.com.

Come for the food, stay for the stories, and leave feeling full in every way that matters.

See you at the Chef’s Table.