Upcoming dinner: NYFW Week

Date: Thursday, September 10th, 2026
Time: 7:00PM – 10:00PM

Space is very limited—early booking is highly recommended.

Location: Provided in your reservation confirmation email.

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