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.
Slow-braised lamb in a velvety groundnut broth with fresh tomatoes, served with fufu pounded to order.
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 cocoyam-leaf sauce, smoked salmon, and palm oil — a Thursday staple.
Wild oyster mushrooms from the estate, wok-fried with garlic, spring onions, and a splash of palm wine.
Rice and beans cooked together in millet stalks, served with wele, fried fish, spaghetti, and shito — the full works.
Drinks
Brewed in-house from dried hibiscus flowers, ginger, clove, and a pinch of cinnamon — served over ice.
Club Lager — crisp and light, brewed in Ghana since 1931. The one that earned its reputation on the terrace.
Freshly tapped palm wine sourced from a local tapper — naturally fermented, slightly effervescent, and very Ghanaian.
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 ice cold.
The non-alcoholic malt drink Ghana runs on. Cold from the fridge, best with food.
Light, sparkling pineapple drink — sweet without being cloying. A reliable non-alcoholic option.
A measure of Ghana's traditional cane spirit — served straight, the old way. Not for the timid.
Cocktails
Akpeteshie, dry ginger, fresh lime, honey, and a rim of smoked chilli salt. Dry season in a glass.
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. Has a way of ordering a second round.
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.
Thick-cut yam fried until golden, seasoned with sea salt and served with a pot of shito on the side.
Prices in GHS. Menu and availability subject to change.
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