Food
Whole fish from the Volta, grilled over charcoal and served with banku and garden tomato stew.
Smoky party jollof slow-cooked in a cast-iron pot, paired with spiced roast chicken and coleslaw.
Spiced fried plantain tossed in ginger, cloves, and chilli — served with peanut dipping sauce.
Cocoyam leaves simmered with garden eggs, smoked fish, and palm oil — served with boiled plantain.
Three-egg omelette filled with tomatoes, peppers, onions, and fresh herbs from the estate garden.
Boiled yellow yam with a rich spinach and smoked salmon sauce.
Slow-braised lamb in a velvety groundnut broth with fresh tomatoes, served with fufu.
Wild oyster mushrooms from the estate, wok-fried with garlic, spring onions, and a splash of palm wine.
Drinks
House-brewed zobo with dried hibiscus, ginger, and a hint of clove — served over ice.
Freshly tapped palm wine sourced from a local tapper — naturally fermented, slightly effervescent.
Young coconut served whole, chilled, with a straw — as nature intended.
Tamarind concentrate, sparkling water, lime, and a pinch of chilli salt.
Ghana's favourite lager, served cold.
A measure of Ghana's traditional cane spirit — served straight, the old way.
Cocktails
Akpeteshie, dry ginger, fresh lime, honey, and a rim of smoked chilli salt.
Gin, hibiscus syrup, cucumber, mint, and tonic — long and botanical.
Bourbon, tamarind bitters, demerara, orange peel — stirred, never shaken.
Dark rum, ginger beer, lime, and a float of palm wine.
Campari, fresh orange, bitter lemon, and a wedge of dried mango on the rim.
Small Bites
Northern-style spiced beef skewers grilled over charcoal, served with sliced onion and tomato.
Twice-fried plantain rounds topped with spiced groundnut paste and pickled pepper.
Crispy fried dough twists, lightly sweetened — the bar snack Ghana grew up on.
Toasted local bread topped with ripe tomatoes, basil, and a drizzle of chilli oil.
Prices in GHS. Menu and availability subject to change.
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