Diced crocodile toil in a creamy mustard filling, baked in puff pastry and presented with a pineapple and orange salsa, and a rocket and red onion salad
Senegalese line fish 169.00
Fresh line fish grilled and topped with a creamy coconut, mango and bell pepper base sauce, infused with ground nut and ginger and topped with sliced olives, served on couscous with nhopi dovi and African spinach
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Bacon 18.00
Chicken and date tagine 139.00
Marinated chicken braised with cinnamon, tumeric, chickpeas and dates, finished with flaked almonds
Side salad
a portion of our house salad
Oxtail linguine 125.00
The famous Amos oxtail, deboned and splashed with cream, finished with parmesan, rocket and roasted cherry tomatoes
Calamari dovi 85.00
Seared calamari caramelised in molasses, mint and harissa sauce, sprinkled with groundnut