Drinks
Torched prawn and gazpacho martini
Tikiti maji dawa, watermelon ice cubes, honey stick, mint
Blood orange Sangría
Dawa, lemongrass stick, mint
Bar Snacks
Za’atar spiced biltong
Mafia Island curried nuts, toasted coconut
Warm Moroccan olives
Appetizers
Oysters, Mauritius Salt of the Earth, lemon water, seaweed caviar
Market ceviché cured in citrus and East African spices
Kenyan mustard rubbed alligator tail and frog’s legs, radish sprouts, horseradish vinaigrette, basil seeds
Black tiger prawns poached in niter kebbeh with lemongrass-mango harissa, squid ink risotto, chive oil
Soy-raspberry marinated calamari, micro beetroot leaves, cassava crisps
Chermoula beef mshkaki, lemongrass skewer, cucumber-coriander yoghurt sauce
Goat feta bhajia, coconut-tamarind sambal, chili dust
Artisan breads with dukkah, compound butters, and oils
Soups
Gazpacho
Rondón
Harira
Soup of the day
Salads
Bacalaíto, mixed greens, pili pili and beet-pickled egg, aged balsamic vinegar, Frantoia olive oil
Ostrich egg frittata with zucchini blossoms and oyster mushrooms, micro greens, roasted garlic confit, carrot-ginger puree
Fried haloumi, blow-torched egg yolk, shaved truffle, herbs, micro greens, morel vinaigrette
Mixed greens, nuts, grains, sprouts, and herbs with Humboldt Fog-yoghurt dressing
Main Courses
Cowboy-rustled aged beef short ribs, ugali with truffle-bacon butter, braised vegetables, red wine reduction
Wood-grilled venison tenderloin with sweetbreads, oyster mushrooms, caramelized root vegetables, leather chocolate smear
Octopus, smoked eel, and calamari Ethiopian wat with quail eggs, mead injera
Ras al hanout spiced monkfish, sweet corn dhokla, grilled vegetables, smoked tomato beurre blanc, cinnamon oil, basil seeds
Swahili curried goat shanks, toasted pistachio couscous, mchuzi, dressed baby greens
Dukkah-crusted broiled grouper, white bean puree, irio, black pepper sabayon, tobacco onions
Blackened white king salmon, kachumbari, banana guacamole, salsa negra, annatto-chili oil, malanga chips
Grilled mojo mako shark, tostones, bacon-grilled cabbage, achali puree
Algerian harissa marinated seitan, mixed grains and legumes, wilted greens, marinated tomatoes and cucumbers, vegetable nage
Market fish
Desserts
Châi-spiced goat milk crème brûleè with pomegranate molasses macerated strawberries, Brazil nut biscotti
Madagascar vanilla bean cheesecake, Caribbean citrus mélange
Ghana dark chocolate torte, cardamom sheep’s milk yoghurt, spiced tuile
Zanzibar-spiced monkey bread, piña coláda ice cream
Cookies, truffles, and teacakes
Sour cherry, grapefruit, and yuzu jellies with miracle fruit
Trio of sorbets
Cheese platter
