Everything here has a reason to be here.

Three days in white miso, then finished over charcoal until the glaze lacquers. The plate people come back for.

• DF

Spice-crusted beef over open flame, dusted again in yaji at the pass. Order two — one never survives the table.

• GF
• DF

1.2kg dry-aged tomahawk, crusted hard, rested long, carved at the table with herb butter melting over it.

• GF

Hand-rolled tagliatelle in aged parmesan cream, buried under shaved black truffle. Finished at the table.

• V

Cooked over wood until the bottom catches — that is the point. Crowned with caramelised plantain and shito.

• VG
• GF
• DF

Single-origin Ghanaian chocolate, cracked at the table so the salted caramel runs. Gold leaf, because why not.

• V

Aged akpeteshie, palm sugar, cocoa bitters and a torched cinnamon stick that perfumes the whole table.

• VG
• GF

Split lobster tails, scallops and jumbo prawns glazed in chilli-garlic butter, charred lemon on the side.

• GF

Yaji-spiced beef, smoked wagashi, red onion and a coriander crème. Our best argument for fusion.

Our most argued-about plate: waakye rice cake, poached eggs, shito hollandaise and crisp shallots.

Seven courses cooked entirely over live flame. Two and a half hours, one long conversation. Whole table only.

Line-caught yellowfin sliced thin, dressed in green shito, cucumber water and lime leaf. Cold, sharp, alive.

• GF
• DF

Fermented corn and cassava dough, soft and sour, with charcoal tilapia and pepper ground to order.

• GF
• DF

Wild strawberry and brioche, a fine persistent bead. Our default celebration.

• VG

Torn burrata over heirloom tomato petals, finished with honey we infuse with scorched scotch bonnet. Sweet first, warm after.

• V
• GF

Dry-aged beef blend, smoked wagashi, kelewele relish and shito aioli in a milk bun. Two napkins minimum.

Our jollof beside a whole grilled tilapia, fresh shito and lime. The plate on every table by 8pm.

• GF
• DF

House sorrel steeped with cloves and pineapple skin, lengthened with soda and citrus.

• VG
• GF

Spiced plantain and smoked cheese croquettes with a ginger-peanut emulsion. The street snack of Accra, in black tie.

• V

Slow-folded eggs with chives, thick-cut smoked bacon, vine tomatoes, avocado on sourdough and a poached egg that runs.

Whole guinea fowl brined in dawadawa, roasted over embers, carved at the table with its own dripping gravy.

• GF

Three thick chops over hardwood, mint and grains of selim, with burnt aubergine cream.

• GF

220g centre-cut fillet with roast bone marrow, black truffle and a red wine reduction.

• GF

Fior di latte, wild mushroom, thyme, taleggio and shaved black truffle straight from the oven.

• V

Oxtail braised eight hours in red wine and dawadawa, folded into wide ribbons of pappardelle.

Clear, fiery, restorative. Goat on the bone simmered with ginger, pepper and garden eggs.

• GF
• DF

Layers of roast plantain, salted palm caramel and crème fraîche ice cream.

• V
• GF

Flint, citrus and sea salt. The natural partner to our black cod.

• VG

Whatever looked best at Makola this morning, in two courses, served inside forty-five minutes. Ask your server.

Tiger prawns in dawadawa butter with soft akple and a spoonful of light pepper broth.

Campari, sweet vermouth and gin washed in toasted coconut oil. Silk with a bitter edge.

• VG
• GF

Scored, salted, grilled hard over coals and served with fresh shito and kenkey. Eat with your hands.

• GF
• DF

Deeply marbled, charcoal-seared, finished with bone marrow butter and peppercorn jus.

• GF

Gin, sorrel reduction, lime and a cloud of egg white. Deep ruby, bracingly fresh.

• GF

Cassis, cedar and graphite, with the structure to stand up to dry-aged beef.

• VG

Ethiopia Guji, roasted weekly, pulled short with silk-textured milk.

• V

Thick-cut brioche in brown butter, caramelised pineapple, mascarpone and dark palm sugar syrup.

• V

Buried in embers until it collapses, dressed with sesame, burnt honey and toasted egusi. Nobody misses the meat.

• VG
• GF
• DF

Four hours over coconut husk, glazed in scotch bonnet and honey, with pickled cabbage.

• GF
• DF

72-hour sourdough, San Marzano, buffalo mozzarella, basil and a green olive oil finish.

• V

Picked blue crab, fermented chilli, garlic and lemon, tossed through fresh linguine.

Sorghum-stained rice and beans with gari, egg, avocado, spinach stew and a spoon of talia.

• V

Roasted groundnut broth with guinea fowl and hand-rolled rice balls. Sunday, any day of the week.

• GF
• DF

Torched coconut custard in a shortbread shell with lime leaf sorbet.

• V

Cold-pressed ginger, tamarind, honey and a lot of ice. It bites back, politely.

• GF

Suya-rubbed chicken thigh over fonio, roast squash, pomegranate and a herb yoghurt that cools it all down.

• GF

Tequila, lime, agave and a whisper of scotch bonnet, with a smoked salt rim.

• VG
• GF

Volta catfish smoked over coconut husk, folded into crème fraîche in a butter shell, topped with pickled onion.

Bambara bean stew in palm oil with fried plantain and a soft egg. Comfort with a backbone.

• V
• GF

Slow-braised then flashed over fire, with smoked pepper romesco and salted lime.

• GF
• DF

Charred until sweet, then dressed with fermented chilli, groundnut and crisp garlic.

• VG
• GF
• DF

Kontomire and egusi cooked down in palm oil, with fried yam and smoked mackerel.

• GF
• DF

Sharp, cold and clean — sorrel and young ginger, with candied hibiscus petals.

• VG
• GF
• DF

Young coconut blended with pandan and vanilla. Dessert pretending to be a drink.

• VG
• DF

Pineapple, cucumber, ginger and mint, pressed to order.

• VG
• GF

Hwentia pods, clove and lemongrass steeped long. Traditional, and quietly medicinal.

• VG
• GF

Steel-cut oats slow-cooked in coconut milk with roasted banana, cocoa nib and a spoon of shea honey.

• VG
• DF

Ancient West African grain steamed with herbs, preserved lemon and toasted almond.

• VG
• GF
• DF

Filtered and carbonated in house. Bottomless during lunch service.

• VG
• GF