by Chef Opy Odutayo

“The evening menu draws inspiration from home—Lagos, Nigeria. From vibrant street food to soulful home-cooked meals, I want to show you the Nigeria I know full of colour, lively sounds, bold spices, and an unmistakable warmth. Each dish is a taste of the love and energy that defines my experience of home.”

STARTER

Steamed Bean Cake, Spiced Cashew Pumpkin Pesto, Scotch Bonnet Sauce (Vg)

MAIN

Uda Chicken Ballontine, Oyster Mushroom, Plantain Fondant, Kale, Fonio, Caramelised Yassa Onion Puree, Suya Jus (GF)

TONIGHT’S WINES CURATED BY our Sommelier

Aslina Sauvignon Blanc

Mama Afrika Nebbiolo

Severan Sparkling

DESSERT STATION

(Served in the Dome)

Ginger Cake, Plantain Skin Caramel (Vg)

Amarula Milk Shake, Baobab Sugared Doughnut

Senegalese Sombi Vanilla Rice Pudding, Burnt Cream, Fresh Coconut, Lime (GF)

Melktart, Grated Mortimer Cacao Bean, Cinnamon