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Our Menu
From Farm to Table
Starters
- Sweet Potato Hash Browns with Smoked Mackerel Pate and Smoked Mackerel
- Fried Stuffed Chicken Wings in an Egusi Romesco sauce
- Akara Waffles, Butterflied Grilled Prawns, Crispy Kale and Sweet Salsa
- Garden Egg Sauce, Grilled Plantains, Grilled Beef & Liver Suya
Main
- Creamy Yam with Yaji Suya Steak & Sauteed Buttered Spinach
- Semolina Pancake & Braised Oxtail Sauce
- Daddawa infused Red Jollof Rice & Grilled Chicken Thighs with Crispy Plantain Chip
- Shrimp Moimoi in Leaves served with Liver Mousse
- BOGA- A Northern Inspired Sandwich with our house milk buns, Mixed Suya Grills, Pickled Veggies & a roasted onion aioli
Salads
- Fonio Salad with Roasted Cabbage, grilled Chicken breast and dried cranberries with a Yaji Lime Dressing
- Sima’s Chopped Salad with Iceberg Lettuce, Cabbage, Beef Tomatoes, Onions, Radish, Cucumber, finished with a peanut and honey dressing, dried Kuli Crackers and Fried croaker Fillet.
Dessert
- Fura da nono Trifle
- Sweet Corn Ice Cream with Shortbread Biscuits
Sides
- Grilled SweetCorn served with Coconut
- Steamed Spinach
- Masa (Rice Pancake)
- Fried Yam
- Fried Sweet Potatoes
