Sweet potato croquettes with crispy gari, Scotch bonnet chutney, smoky tatashe, and onions.
Menu
Exploring the rich flavors, diverse culture, and vibrant ingredients of West Africa. Inspired by the soulful kitchens of Ghanaian mothers highlighting the richness, uniqueness, and similarities of the West African cuisine.
Light, refreshing, and vibrant. Ivory Coast style fermented cassava (akyeke) tossed with baby spinach, ripe mango, mint, and cherry tomatoes. Topped with grilled prawns, avocado mousse, and finished with a fragrant lemongrass aioli.
S | D | E | CR
Guinea fowl, a bird often enjoyed in Northern Ghana and Nigeria where it is traditionally charcoal-grilled, is here given a refined twist. We confit and smoke the bird to create a delicate texture, serving it with a medley of summer berries, charred orange, and a sweet red wine-hibiscus reduction. The result is a refreshing balance of smoky, fruity, and floral flavors.
G | SU
Smoky pulled chicken seasoned with house suya spice, served on toasted sourdough with yaji mayo, caramelized onions, and sun-dried tomatoes. Finished with fresh chives for balance and depth.
P | D | G
C – CELERY | CR – CRUSTACEANS | D – DAIRY | E – EGGS | F – FISH | G- GLUTEN | L – LUPIN | N – NUTS | MO – MOLLUSCS MU – MUSTARD | PE – PEANUT | SE – SESAME | SH – SHELLFISH | SO – SOY | SU – SULPHATE | VEGAN – VE | VEGETARIAN – V
MoMi’s Bar Bites—our collection of vibrant, West-African–inspired small plates crafted for sharing, sipping, and unwinding. Available exclusively at the bar and in our lounge area.
Mashed sweet potatoes turned into croquettes, coated in crispy gari (fermented cassava flakes), topped with a Scotch bonnet chutney and a smoky tatashe emulsion. Finished with caramelized onions a comforting, fiery, and textured bite from the chef’s West African roots.
D | E | V
A tribute to late-night street grills from Ghana and Nigeria. Tender beef skewers with yaji mayo, homemade flatbread, and honey-glazed plantains. Inspired by Aboki grill masters friends who turn fire into flavor.
N | D | G | optional V
A soulful twist on a childhood classic. Slow-cooked minced lamb in rich palm oil, layered with mozzarella and tomato powder. “Mpotompoto” means “mashed together” in Akan and this dish is a warm hug from the chef’s earliest memories.
D | SU | optional V
A homemade Scotch bonnet glaze that’s sweet, spicy, and impossible to shake off just like the name. It sticks to our wings (and your fingers), and yes… it’s the kind of trouble you saw coming but couldn’t resist.
SU
Inspired by classic sliders, this dish features tender gari-crusted chicken, layered in a soft herby brioche bun. It’s complemented by Yaji Mayo (our West African suya-inspired spiced mayonnaise),compressed tomato, and a crunchy red cabbage slaw. We serve it with our signature plantain crackers for an added touch of West African flair.
D | E | G | P | E
Guinea fowl, a bird often enjoyed in Northern Ghana and Nigeria where it is traditionally charcoal-grilled, is here given a refined twist. We confit and smoke the bird to create a delicate texture, serving it with a medley of summer berries, charred orange, and a sweet red wine-hibiscus reduction. The result is a refreshing balance of smoky, fruity, and floral flavors.
G | SU
A bold play on chocolate and spice. This tart combines rich chocolate with Yaji—a suya spice blend from West Africa known for its heat and smokiness. To balance the spice, it is paired with creamy salted caramel ice cream, creating a harmonious experience of warmth and coolness.
E | G
A signature dessert featuring silky lemon cheesecake and a hibiscus-red wine reduction — also known as sobolo or bissap in West Africa. Served with hibiscus-dusted meringue shards and macerated berries for a vibrant summer finish.
D | E | SU
C – CELERY | CR – CRUSTACEANS | D – DAIRY | E – EGGS | F – FISH | G- GLUTEN | L – LUPIN | N – NUTS | MO – MOLLUSCS MU – MUSTARD | PE – PEANUT | SE – SESAME | SH – SHELLFISH | SO – SOY | SU – SULPHATE | VEGAN – VE | VEGETARIAN – V
Just as sweet as a mother’s kiss. The flavour of (yellow) plantain brings the sweetness to this uniquely crafted cocktail. With hints of Vanilla & grains of Salem blended with Johnnie Walker Scotch and finished with Cherry liquor and Soda water.
• Johnnie Walker Black (Plantain Banana Vanilla infused)
• Luxardo Maraschino
• Lemon
• Soda
Where Mother Earth exhales in green. Moringa, the tree of life, invites Basil’s sacred breath, a communion of leaf and light. It’s green glows with quiet clarity, like a sunbeam resting beneath clear water. The crispy Gin and Bergamot trace the edges like wind over a calm stream. Clean, herbal, earthy, alive, and refreshing.
• Ukiyo Tokyo Gin
• Italicus
• Basil
• Celery
• Moringa
• Lemon
• sugar
(Clarified through lactose-free milk)
A sacred moment captured in liquid form. Where the warmth of coconut fat-washed Gin dances with the sweetness of palm wine, and a tang of Baobab awakens the senses. Echoing coastal rituals where tradition flows as freely as the tides. Traditional elegance through every sip.
• Coconut Fat Washed Ukiyo Tokyo Gin
• Palm wine
• Flor De Caña Coconut
• Baobab
• Lime
• Magic foamer
Trouble comes in many forms… Once called a forbidden fruit for its tempting flavours, the mango has returned to seduce and stir desire. This time as a vibrant shrub, tangy and sharp. Flirting with Mezcal’s smoky soul, Ancho Reyes’ & a Scotch bonnet tincture. A dance between pleasure and peril bright, burning, and impossible to forget.
• Nucano Mezcal
• Ancho Reyes
• Mango Shrub
• Grains of Selim
• Scotch Bonnet tincture
• Lime
• Saline solution
Introducing Spiced Ruby, a vibrant cocktail inspired by West African culture. The deep crimson hue of Sobolo blends seamlessly with Johnnie Walker Ruby, creating a rich and alluring drink. As the floral notes of Sobolo dance with the dark, velvety tones of the whisky, the mix is finished with a hint of spice and a touch of sweetness.
• Johnnie Walker Ruby
• Hibiscus
• Ginger
• Rose
• Aniseed
• Apple
• Cloves
• Lime
As the day melts into night, the freshness of watermelon meets the bold flavors of suya spices, tequila’s edgy attitude, and elderflower’s subtle charm. This cocktail is a taste of West African warmth, perfect for sipping as the sun dips below the horizon.
• Bueno Amigo tequila
• St Germain Elderflower
• Watermelon
• Lemon
• cucumber & cardamon cordial
• Suya Spice
Rich, velvety brown Rum (Flor de Caña 12) infused with Butter, cashew nuts & paradise seeds, combined with Hardy VSOP, with whispers of dark chocolate. Prekese (Aidan fruit) lends its African spice, while brown sugar softens the edges with sweetness. Sip on life, indulge in luxury.
• Hardy VSOP
• Flor De Caña 12 (Butter, paradise seeds & Cashew Infused)
• Cacao bitters
• Aidan fruit Syrup (Prekese)
A bold reimagining of Douglas Ankrah’s iconic creation. Bright, indulgent passionfruit lifted with Supermalt syrup and a touch of caramel, paying homage to the late cocktail visionary who gave the world its modern classic.
• Ketel One vodka
• passionfruit
• pineapple
• supermalt syrup
• lime
Mocktails
A chilled take on the beloved Sobolo. Hibiscus steeped with warming spices, poured over ice for a tart, ruby-red refresher.
• hibiscus
• ginger
• pineapple
• cloves
• aniseed
• water
Earthy waakye leaves meet cool mint, brewed slowly and served cold for a clean, herbal lift.
• Waakye Leaves
• Mint
• Sugar
• Lemon
• Water
Fresh watermelon juice balanced with crisp lemon, cucumber, and a whisper of cardamom syrup. Bright, juicy, and layered like the city skyline at dusk.
• Watermelon juice
• cucumber & cardamom syrup
• lemon
A non-alcoholic reimagining of the iconic Pornstar Martini. Smooth tropical fruits, passionfruit and pineapple, supermalt syrup with caramel notes.