Roasted cassava with avocado, cherry tomatoes, cucumber ribbons, pickled onion, garden leaves, coriander, and cashew crumble, finished with a honey-lemon vinaigrette.

Spice roasted butternut salad, blended with tender butternut squash, toasted cashew nuts, and aromatic herbs.

Fresh Crayfish from Rwanda's twin lakes, seasoned with lime, cooked in a broth of aromatic vegetables, spices, served with crumbed pumpkin and a balsamic reduction.

Lightly seared slices of beef fillet served with umami sesame dressing, pickled ginger, avocado purée, herbal pesto, spring onions, radish and sweet potato crisp.

Fried Calamari with a red pepper purée and garlic emulsion. Served with Crayfish from Rwanda's twin lakes in a sweet and sour sauce, charred cucumber and basil oil.

A harmonious blend of roasted cauliflower and vegetables, in a creamy cassava and coconut velouté, accompanied by a slice of toasted homemade focaccia bread.

Pan-seared beef tenderloin, paired with a rich velvet mafé jusd reduction, accompanied by a selection of grilled vegetables, and potato fondant.

Premium grade Rwandan Sirloin with crusted pepper from the Indian Ocean islands, served with a pâte jaune, sukumawiki fondue, glazed cherry tomatoes, and a red wine sauce.

Pan-seared tilapia with oven dried tomato petals, lemongrass sauce accompanied by plantain bananas and a selection of seasonal vegetables.

Fresh moringa capellini, delicately tossed with slow-roasted tomato confit, tender roasted aubergine, and finished with aged parmesan shavings.

Peanut butter and spices marinated chicken thighs delicately sprinkled and paired with a house-made chili served with dry pea purée, and a selection of seasonal vegetables.

Roasted cauliflower steak accompanied with a creamy bean purée, complemented by chimichurri sauce.