A grill room with late-night taste.

Peppered goat, pickled onions, herbs, and crema in mini tortillas.

Beef, chicken, ram, prawn suya, plantain, slaw, and three dips.

Classic Nigerian Chapman with cucumber, citrus, bitters, and fizz.

Smoky chicken thigh skewers brushed with pepper oil and suya dust.

Tender beef skewers with yaji spice, onions, tomatoes, and lime.

Vodka, ginger, lime, pineapple, and gold dust mist.

Whole tilapia, pepper sauce, fries, plantain, and garden salad.

Zobo, orange, ginger syrup, lime, and rosemary smoke.

Tequila, mango, lime, agave, and scotch bonnet salt rim.

Ofada rice, ayamase sauce, boiled egg, plantain, and assorted beef.

Fried goat tossed in smoky pepper sauce with herbs and onions.

Cold-pressed pineapple, ginger, lime, soda, and mint.

Crisp plantain chips with avocado smash, suya mayo, and ata dindin.

Grilled tiger prawns finished with citrus yaji butter.

Golden sweet dough bites with tamarind caramel and chili honey.

Charred ram strips, cabbage slaw, onions, and house pepper dip.

Coconut rice with prawns, fish, peppers, herbs, and toasted coconut.

Lagos-style jollof rice with grilled chicken, plantain, and slaw.

Crisp party classics with suya aioli and sweet chili.

Tigernut milk, vanilla, cinnamon, and crushed ice.

Yaji-roasted cauliflower, jollof grains, avocado, herbs, and chili oil.

Gin, Campari, vermouth, palm-wine reduction, and orange oils.

Rum, hibiscus, citrus, bitters, and sparkling wine.