Seasonal Menu
Our special menu
Drawn from across the continent, cooked in one kitchen. A shorter card, built for the middle of a working day.
Small plates. Order two between you, or three if you are hungry.
Isombe velouté
RWF 6,500Cassava leaf cooked down for four hours, smoked catfish, a spoon of crème fraîche.
Beetroot and ikivuguto
RWF 5,800Roasted in salt, dressed with fermented milk, toasted sorghum on top.
Brochette de chèvre
RWF 7,200Goat over charcoal, the way it is done on the street, with a mustard we make here.
Every dish starts from raw produce, so allergies and diets are cooked for rather than worked around. Tell us on the booking form and it reaches the pass, not just the diary.
Prices are in RWF. Dietary and allergen markers sit against each dish. The drinks, wine and cocktail lists are being finalised and will appear here.
Today's hot dishes
What the pass is sending out most tonight.
Take the terrace for the evening
Above 12 guests the online booking hands over to a person. We will build the card around your table — a set menu designed with you, the private room, or the whole venue taken for the evening. Pricing is quoted per event.