Rainforest & River

Steamed black-eyed bean and palm oil pudding, cooked in banana leaves. Cousin to moi moi, with a deeper, leaf-perfumed profile. Unwrapped at the table.

Cameroonian and Gabonese prawn fritters, fresh chilli, herbs, house pepper sauce. Crisp outside, yielding within. Served immediately.

Smoked shrimp, groundnut, bitterleaf, aromatic spices. A refined small bowl, an introduction to Central Africa's most distinctive flavour.

Central African river fish cold-smoked over hardwood, served on banana leaf with cassava crackers, house chilli oil, palm oil for dipping. The continent's oldest technique, absolute restraint.

Chicken in palm nut sauce, slow-cooked until deeply reduced and glossy, rice and fried plantain alongside. The most important dish in Central African cuisine. The original.

Chicken, palm oil, garlic, okra, piri piri, pumpkin, slow-braised until the sauce binds every element. Angola's defining dish, served with funge.

Bitterleaf slow-cooked with groundnuts and shrimp, plantain alongside. Cameroon's national dish, the flavour that defines Cameroonian identity.

Cameroonian fish stew, mbongo pod charred to black before use, white rice to absorb the sauce. Nothing in African cuisine looks or tastes quite like this.

Pounded cassava leaves, smoked fish, palm oil, garlic, hot pepper, slow-cooked until deeply savoured. The Congo basin in a single bowl.

White fish, potatoes, onion, garlic, olive oil, peppers, fresh coriander. The flavour of Luanda, Portuguese frame, African ingredients, entirely Angolan in result.

Slow-roasted goat, forest herbs, local spice, palm oil, plantain, small bitterleaf salad. The edge of the Congo Basin rainforest on a plate.

Angolan grilled chicken with a slow-cooked tomato, garlic, and piri piri sauce. Clean, vibrant, and visually far more appealing on the plate than a palm nut stew.

Fish in a lighter tomato and palm oil sauce. The tomato lifts the palm oil and creates a brighter, more accessible flavour profile than the chicken version.

Slow-cooked goat in a deep tomato base, scotch bonnet, garlic, local spices. The warmth and colour the leaf stews lack.

Fried chicken, fried plantain, vegetables in a fresh tomato and pepper sauce. One of Cameroon's most popular dishes. Vibrant, layered, striking on the plate.

Single-origin DRC Trinitario cocoa, warm chocolate centre, palm sugar caramel, cold coconut ice cream. The finest cocoa on the continent, used as it deserves.

Aerated Cameroonian cocoa mousse, palm sugar brûlée surface, thin plantain chip. Light in texture, deep in flavour.

Ripe plantain caramelised in palm sugar and butter, reversed onto shortcrust, warm. Cold Congolese coffee cream. French format, entirely Central African flavours.

Coconut milk panna cotta infused overnight with fresh banana leaf, palm sugar caramel poured at the table. A grassy, sweet fragrance unlike any other flavouring.