The secret to our jollof is patience and a little smoke. Rice is finished on the same charcoal grill that cooks the suya, so it picks up flavour you cannot fake.
The grill menu changes weekly with the catch and the market, but the classics always stay: peppered chicken, flame-grilled fish and skewers with yaji spice.
Booking a table is easy for groups; just add your date and headcount from the contact page.
