The kitchen
The menu follows the market and the season, not the other way around. We cook Ghanaian food with confidence: tilapia on the grill every evening, groundnut soup simmering from midday, jollof made the slow way in cast iron. There is always a vegetarian option and usually something foraged from the estate. We do not do fusion. We do Ghanaian food, done properly, with a few house specials that have quietly become the reason people come back.
The bar
The bar was built around the idea of drinking locally. Palm wine tapped fresh each afternoon from a tapper two villages over. Sobolo brewed in-house — the recipe has been adjusted eleven times and is not changing again. Akpeteshie poured neat or worked into cocktails named after the dry season and the night shift. We keep a short list of imported spirits for those who need them, and Club Beer in the fridge for those who already know what they want.
Visit us
When we're open
Closed on Mondays. Kitchen closes 30 minutes before bar.
The menu
Curious about the menu?
Browse what's coming out of the kitchen and behind the bar.
View the menu