Menu
A seasonal menu, described plainly.
This is an illustrative menu for the demonstrator. Dishes and prices are examples that show how a fine-dining menu can be presented with clear dietary notes.
To begin
Vegetarian (v) and gluten-free (gf) options noted per dish.
- Charred heirloom carrots (v, gf)₦9,500
Smoked yoghurt, dukkah, herb oil
- Ember flatbread₦7,000
Whipped butter, confit garlic, sea salt
- Cured sea bream (gf)₦12,000
Citrus, radish, cold-pressed oil
From the fire
Cooked over open flame; ask your server about the evening’s cuts.
- Wood-grilled ribeye (gf)₦28,000
Bone-marrow butter, charred onion
- Whole roasted plantain (v)₦11,500
Chili honey, toasted seeds
- Fire-roasted market fish (gf)₦24,000
Seasonal greens, herb salsa
To finish
A short list that changes with the season.
- Burnt-honey custard₦8,000
Caramel, toasted oat crumb
- Dark chocolate & smoked salt (gf)₦8,500
Olive oil, crème fraîche