Kitchen & cocktails

28-day dry-aged ribeye rubbed in house-ground suya spice, finished with jollof butter, charred scallion, and crispy shallot.

Whole branzino grilled over binchotan, berbere brown butter, preserved lemon, and torn herbs from the rooftop garden.

Smoky tomato-jollof risotto croquettes with a molten fontina heart and scotch bonnet aioli.

Hand-folded dumplings filled with ground melon seed, spinach, and toasted shrimp, served in a light uziza broth.

Naturally fermented palm wine, dry sparkling wine, grilled pineapple, and a whisper of grains of paradise.

Zobo-steeped gin, campari, and sweet vermouth, stirred down and poured over one large cube with an orange coin.