OUR MENU
Inspired by Chef Tayo’s journey from Nigeria to the U.S. and Italy, our menu celebrates a bold fusion of West African heritage and classic Italian technique. Each dish is a reimagined experience—familiar yet unexpected, comforting yet elevated.
Our new five-course menu is a warm, flavorful journey through Nigerian and Italian traditions, thoughtfully curated to celebrate comfort, culture, and connection.
The evening begins with Red Snapper Crudo dressed in a vibrant mango pepper sauce and finished with plantains, followed by Truffle-Infused Yam & Garri Polenta topped with honey-glazed suya-spiced chicken—a rich, aromatic twist on a familiar favorite.
For the mains, guests enjoy our Creamy Goat Cheese Jollof Risotto, where West African jollof flavors meet Italian risotto, finished with tender braised oxtail, alongside Plantain Cream Fusilli Pasta with seasoned chicken and toasted plantain crumbs.
To close the experience, we serve Nigerian Honey Crème Brûlée, topped with Peak Milk Chantilly and a nostalgic cornflake crumble—an elegant nod to classic Nigerian custard.
Our menu is gluten free! Wine pairings are available as an optional add-on, thoughtfully selected to complement each course and elevate your dining experience
Red Snapper Crudo with Mango Pepper Sauce & Plantains
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Delicately sliced red snapper dressed in a bright mango-pepper sauce, finished with crispy plantains for a balance of heat, sweetness, and crunch.
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Truffle Yam Polenta with Honey Suya Chicken
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Fresh, earthy yam and creamy garri polenta infused with truffle oil, topped with tender honey-glazed, suya-spiced chicken for a deeply comforting and aromatic bite.
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CREAMY GOAT CHEESE JOLLOF RISOTTO WITH BRAISED OXTAIL
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A fan favorite and one of our most talked-about dishes. Our A luxurious fusion of Nigerian Jollof flavors and Italian risotto, finished with tangy goat cheese and slow-braised oxtail that melts into every spoonful.
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Plantain Cream Fusilli Pasta with Chicken & Toasted Plantain Crumbs
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Silky plantain cream coats fusilli pasta, paired with seasoned chicken and topped with toasted plantain crumbs for texture and warmth.
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Nigerian Honey Crème Brûlée with Peak Milk Chantilly & Cornflake Crumble
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A silky custard inspired by Nigerian custard, caramelized with honey, topped with Peak Milk-infused chantilly cream and a nostalgic cornflake crunch.
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