A taste of every region.

Smoky tomato rice simmered with peppers, scotch bonnet and spices. Served with grilled chicken and fried plantain.

Rich melon-seed stew with leafy greens, goat meat and stockfish. Served with pounded yam.

Aromatic broth of goat meat, scent leaf, calabash nutmeg and uziza. Light, fiery, healing.

Beef tenderloin rubbed in yaji peanut spice, char-grilled and served with onions and tomato.

Sweet ripe plantain pan-fried in palm oil until caramelised.

Steamed black-eyed bean pudding with peppers, onion and a soft-set egg.

Crispy bean fritters with fresh tomato relish.

Spicy roasted goat meat with peppers and onions.

Whole tilapia marinated in ginger and chilli, served with attieke and ata din din.

Hollowed bread loaf filled with a Durban-style lamb curry.

Local heritage rice with smoky green pepper sauce, assorted meats and boiled egg.

Senegalese lemon-onion braised chicken over jasmine rice.

Pillowy fried dough dusted with vanilla sugar, with mango coulis.

Crisp fried pastry with cardamom and orange zest.

Warm apricot sponge with custard.

Bittersweet long drink with grenadine, citrus, cucumber and angostura.

Chilled hibiscus brew with ginger, pineapple and clove.

Spiced millet drink, lightly sweet, traditionally served cold.

Tapped fresh — ask your server for today's pour.