Cultured Dinner · Wed – Sun · 5pm – 11pm

One continent,
plated eight ways.

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Dinner Favorites

Four plates to know the kitchen by — a South African braai, crispy octopus, Ivorian mussels and Zanzibar lamb.

Signature Braai Ribeye 65

South Africa

Crispy Fried Octopus 22

Western

Kedjenou de Moules 35

Côte d'Ivoire

Zanzibar Lamb Rib Chops 65

Tanzania

Cold Appetizers

Garden salads, burrata and the raw bar — something bright to start.

Grilled Corn Salad 16

A vibrant grilled corn salad featuring nutty farro, ripe avocado, Roma tomatoes, crisp cucumber, and red onion, all drizzled with a zesty tamarind vinaigrette and finished with fresh parsley and cilantro.
Spinach & Sprout à l'Orange 16

A delightful combination of spinach, roasted Brussels sprouts, and watermelon radish, tossed in a tangy tamarind-Dijon vinaigrette with vibrant orange supremes.
Verdure Caesar Salad 16

Delight in our Caesar Salad, a harmonious medley of romaine heart, Parmesan cheese, Focaccia croutons, heirloom tomato, and our chef made Caesar dressing. Add crispy bacon for an extra touch of indulgence.
Summer Roasted Root Burrata 19

A culinary masterpiece where creamy burrata cheese sits atop a medley of roasted carrots, beets, and parsnips. Finished with a drizzle of tangy green balsamic reduction.
Roasted Egusi Hummus 22

West AfricaUnique and delicious twist on traditional hummus crafted with a blend of egusi, pumpkin seeds, chickpeas, tahini, flavorful herbs, and served with a side of fresh vegetables and toasted pita bread.
Oyster (Blue Point) 24

A classic choice for seafood enthusiasts. These oysters are known for their briny and slightly sweet flavor, with a crisp and clean finish. Served with mignonette, cocktail sauce, tabasco, wakame seaweed, sliced lemon, and salty crackers.

ii.

Hot Appetizers

Suya pepper, live fire and the sauces we make in-house.

Shrimp & Avocado Plantain Bites 15

Grilled chopped shrimp served on a bed of creamy avocado and crispy plantain, topped with fresh cilantro, tomato, and a zesty lime dressing. Accompanied by a spicy lemon vinaigrette.
Nigerian Spiced Crab Cake 22

NigeriaJumbo lump crab cake infused with Nigerian spices, celery, and red pepper, served with a zesty lemon mayonnaise.
Suya Lamb Loin 28

NigeriaJuicy seared lamb loin seasoned with Nigerian suya pepper spice, served with a refreshing tomato and parsley salad.
Lardon Brussels Sprouts 18

A harmonious balance of savory and sweet notes that combines the rich flavor of diced pork belly with perfectly crisp Brussels sprouts, tossed in a luscious bourbon gastrique.
Zesty Pineapple-Glazed Gambas 22

Succulent sautéed shrimps paired with avocado, cilantro, and tomatoes, all elevated by a flavorful and sweet pineapple glaze.
Crispy Fried Octopus 22

Tender octopus with a perfectly crispy exterior, accompanied by a velvety corn puree, fragrant green herbs, spicy pickled onions, and finished with a drizzle of verdure oil.
African Volcano Tiger Prawns 26

NigeriaFull-bodied Tiger Prawns, sautéed to perfection with a blend of suya pepper and an array of house-made spices, garlic, shallot oil, and parsley. Served with a side of crisp, toasted baguette slices.

iii.

Entrées

From a South African braai to an Ivorian bouillon — the heart of the evening.

Ethiopian Honey-Glazed Sea Bass 50

EthiopiaDelicately glazed sea bass with honey and lemon zest, served with sautéed zucchini, squash, and bell peppers.
Grilled Piri-Piri Chicken 35

South AfricaJuicy chicken marinated in spicy piri-piri sauce, served with a refreshing red cabbage, cilantro, and carrot salad. Accompanied by lemon vinaigrette and additional peri-peri sauce.
Pan-Seared Loup de Mer MKT

Côte d'IvoireFlavorful pan-seared Branzino Butterfly, a tender and flaky fish stuffed with heirloom tomato, onions, kalamata. thyme, and pepper, all enhanced by a tomato concasse sauce.
Kedjenou de Moules 35

Côte d'IvoireFresh steamed mussels simmered in an Ivorian inspired bouillon cooked with tomatoes, onions, garlic, ginger, scallions, and a hint of white wine. Served with garlic country bread.
Signature Braai Ribeye 65

South AfricaA traditional South African Braai Grilled Cowboy steak accompanied by oyster mushrooms, green scallions, heirloom potatoes, and a flavorful alligator pepper sauce.
Safari Steak Strip 45

Perfectly seared strip steak served with sautéed spinach, and a creamy ashanti pepper sauce
Zanzibar Roasted Lamb Rib Chops 65

TanzaniaRoasted tender lamb chops placed atop a flavorful medley of Yukon potatoes, tomatoes, green onions, garlic, smoked paprika, and green asparagus. Accompanied by a perfectly blended Zanzibar sauce.
Creamy Lobster Mac & Cheese 55

A decadent twist on a classic: our skillet-made gemelli pasta, bathed in a luscious Gouda cheese sauce, crowned with a lobster tail.
Afriki Red Snapper Filet 45

Meticulously pan-seared American Red Snapper Fillet, adorned with a medley of tomato concasse, caramelized onions, capers, kalamata olives, and basil.
Red Garden Pasta 28

Fettuccine pasta, expertly toasted in our house marinara sauce, adorned with Parmesan cheese, and finished with a touch of shredded fresh basil for a delightful burst of flavors.

Make it Royale

Add to any dish

Chicken 11
Garlic Shrimp 18
Volcano Prawns 20
Suya Strip Steak 23
Braai Ribeye 5oz 26
Lobster 38

iv.

Sides

For the table.

Golden Raisin & Pecan Couscous 9
Garlic Sautéed Spinach 9
Char-Grilled Asparagus 9
Creamy Yellow Corn 9
Spicy Trifeca 9
Red Rice 12
Mashed Potatoes 12
Fried Plantains 12
Herb-Infused Mac & Cheese 14

Desserts

Tigernut, baobab and dates — dessert with roots.

Tigernut Crème Brûlée 12

EgyptA delectable creamy dessert that combines the smoothness of custard, the sweet and nutty taste of tigernut with the caramelized crunch of a perfectly torched sugar topping.
Le Grand Baobab Cheesecake 14

TanzaniaA rich and creamy cheesecake infused with the unique tang of baobab, on a cinnamon-spiced graham cracker crust.
Cho Kola Mousse Cake 14

A decadent mini cake layered with rich chocolate cake and velvety mousse, infused with a hint of coffee for an indulgent experience.
Apple & Dates Bread Pudding 16

Meticulously baked Aromatic Focaccia, Dates, Granny Apple Custard, elegantly topped with a tempting Pastis caramel sauce and vanilla bean ice cream.