Open Flame & Highlands

Crisp East African pastry, spiced lamb, onion, jalapeño.

Ethiopian beef tartare, mitmita spice, niter kibbeh butter, ayib fresh cheese. Ordered rare. Always.

Lemongrass, cardamom, fresh crab, lime leaf.

Layered East African flatbread, crisped between presses, spiced lamb and caramelised onion between every layer, niter kibbeh, tomato and green chilli alongside.

Pili pili oil, coriander ash, mango pearls, coconut vinegar.

Ugali espuma, black truffle shavings.

Tomato water gel, pickled onion, threads of coriander ash, smoked paprika oil.

Arborio rice in toasted maize stock, heirloom beans, fermented chilli butter and parmesan kachumbari crumble.

Ethiopia's most celebrated dish. Berbere-spiced chicken, slow-cooked in niter kibbeh clarified butter. Whole boiled egg, sourdough injera. Served communal.

Sautéed lamb, rosemary, jalapeño, onion, mitmita spice. Crisp outside, pink within.

Charcoal-grilled goat, dry spice rub, sukuma wiki, roasted maize ugali, kachumbari. Kenya's greatest contribution to the world's fire-cooking traditions.

Zanzibar coconut goat curry, tamarind, curry leaf, whole spice, steamed rice. The spice routes in a single bowl.

Whole spice-perfumed rice, cardamom, cloves, cinnamon, cumin. Served as a stand-alone or alongside any East African main.

Slow-braised, fire-finished over charcoal, tamarind and whisky-roasted plantain puree, sukuma wiki chimichurri.

Charred okra, lime leaf, coastal aromatics.

Herb-crushed lamb with arrowroot fondant, roasted beets, rosemary-musk jus.

Toasted coconut and groundnut candy, cardamom, vanilla. Simple. Addictive.

Sweet potato pudding, coconut cream, cinnamon. Warm, earthy, unexpected.

Chocolate cremeux, orange-chilli gel, vanilla bean ice cream, cocoa nib soil.

Silky chai-spiced panna cotta, jaggery caramel and a crisp mandazi shard.