The Art of
Fine Dining.

"Cuisine is the art of transforming nature's bounty into a symphony for the senses."

— Chef Andre Bakare

Degustation

Avocado mousse, citrus ponzu, wasabi pearls.

₦18,500

Foie gras, truffle jus, brioche, port reduction.

₦42,000

Cognac cream, gruyère crust, garden herbs.

₦35,500

Arborio rice, aged parmesan, edible gold leaf.

₦14,000