The full menu

Cloud-soft dough, scotch-bonnet honey, sesame.

Gizzard & plantain glazed in smoky pepper sauce.

Bean fritters, pepper relish, agege-bun buns.

Steamed bean cake, egg yolk, a whisper of truffle.

Charcoal ram, yaji spice, red onion, lime.

Fire-roasted plantain, ori-crushed groundnut.

Whole peppered catfish off the open grill.

Half chicken, palm-smoke, fermented pepper glaze.

The smoky one. Long-grain, firewood bottom, fried chicken.

Melon stew, assorted meat, hand-pounded yam.

Unpolished rice, green-pepper sauce, boiled egg.

Gulf shrimp, periwinkle, snail, draw-soup okro, garri.

Silky yam, smoked turkey, ugu, palm oil.

Caramel edges. You already know.

Garden egg, ugba, palm-oil dressing.

Crunchy, creamy, a little dangerous.

Hibiscus, ginger, pineapple, clove.

Tiger-nut milk, date, nutmeg.

The house pour. Citrus, bitters, cucumber.

Flown in weekly. Cloudy & alive.

Warm puff-puff, tiger-nut ice cream, caramel.

Kunu-soaked chin-chin, mascarpone, cocoa.

Toasted coconut, dark chocolate, sea salt.