Our entire menu is served at your table in sharing and individual portions
YOU ARE WELCOME TO ORDER MORE OF ANY OF THE DISHES.
Africa is the second largest land mass on earth and home to hundreds of tribes, ethnic and social groups. This diversity is reflected in our cuisine. Geographically and from a culinary point of view, the continent can be divided into three principal regions: North Africa, sub-Saharan and Southern Africa. Contrary to popular western perceptions of a predominantly meat-based diet many traditional African dishes contain very little meat. In fact, authentic African cooking consists largely of organically produced whole grains and beans, fresh fruit and vegetables. In an increasingly health-conscious society, African cuisine may well become the new healthy way of cooking.
There is a delicious zing to this tomato soup that is flavoured with green masala
Individual, soft-centred bread with a delicious outer
gluten free – cassava bread
This refreshing dip made with yogurt and fresh herbs is the perfect accompaniment for all finger foods
MALAWIAN SWEET POTATO CAKE (V)
One of the staples from Malawi, the sweet potato, receives a modern twist
Briouats translates into “little Parcels” and are enjoyed all over North Africa and can be filled with savoury or sweet fillings
Vegetarian option: Tunisian carrot, potato and garlic briouats
This Mozambiquan specialty honours Portuguese seafarers who sailed around the African continent during the 16th century searching for gold, precious stones, ivory, amber and spices. Enjoy with the Ethiopian IAB to calm the fire Vegetarian option: Kenyan irio patty
Variations of these crisp pastries can be found throughout the Middle East and Northern African countries, including South Africa. We fill ours with pea and mashed potato.
SOUTH AFRICAN CHUTNEY (V)
“Blatjang” or fruit chutney is the pride of the Cape Malay Cuisine and is the ideal relish for the samosas
TANZANIAN FISH CURRY
With fresh water lakes on its Western and Northern borders, and Indian ocean to the East, Tanzania has an abundant selection of fish dishes. This one is delicately flavoured with coconut milk and fresh spinach
Vegetarian option: Tanzanian vegetable curry
South Africa’s unofficial – and much-loved – national dish is a Cape Malay creation of spice, minced meat baked with a savoury custard topping.
Vegetarian option: Lentil Bobotie
ETHIOPIAN PILAU RICE (V)
Layered rice prepared with Ethiopia’s traditional spice, berbere, and vegetables
MOROCCAN BUTTERBEAN, OLIVE AND TOMATO TAGINE (V)
All the flavours and gentle spices from North Africa are combined to create a vegetarian tagine (North African clay or ceramic pan)
TANZANIAN MCHICHA W’NAZI (V)
Spinach (morog or moroggo – any wild edible plant leaf) is eaten widely over Africa in different forms. This East African variation contains fresh coconut and groundnut.
Cape Dutch ‘Marshmallow pudding’ is named for its spongy texture and delicate sweetness. Served with custard.
SOUTH AFRICAN PUMPKIN FRITTERS
A Sunday lunch would not be complete without pumpkin fritters, served either during main course, or sweetened with cinnamon and sugar as dessert Dusted with 24 carat gold dust to finish the feast