Epicure AT ONE

Lamb kofta meatballs, Merguez (chilli rosewater sausage), chicken kebabs, grilled haloumki cheese, Kataifi (Phyllo Parcels)

Sambuusa (pea & potato pastries), Rolex (omlette, beef curry taco), Nyama Choma (grilled meats), Kuku Paka (grilled chicken curry) & Gateaux Piments

Beef Suya (grilled beef seasoned with peanut, chili, gingerspice blend), Bissap (Hibiscus tea) basted calamari, Yassa wings & Crab Croquettes.

Magwinya (fritters stuffed with chicken & peanuts), Boerie Rolls (Boerewors sausage), Peri Peri Livers & Beef Tshothlo

Kinshasa Fried Chicken, Goar Burgers, Ndagala (dried fish snacks), Cassava & rice Arancini & Mikate Fritters

Culinary Journey of one small plate from each region

A grand bone-in ribeye with exquisite marbling, flame-charred to perfection. Bold, refined, and crafted for the true Epicurean

A tender, marbled ribeye steak, expertly flame-grilled to enhance its rich, full-bodied flavour — a timeless classic, elevated with Epicure finesse.

A succulent T-bone steak combining the tenderness of fillet with the robust flavour of sirloin. Expertly flame-grilled, this 500g cut delivers a perfectly balanced and indulgent Epicurean experience.

Plain yoghurt, granola, fresh seasonal fruit, all drizzled with fragant hiniscus syrup

French toast soaked in coconut milk, topped with honey infused with cloves and cardamom

A North African twist on the classic - grilled eggplant slices with poached eggs and spicy harrisa

French Style croissant served with whipped Amarula cream butter & tropical fruit jam

Mashed avocado on artisanal toast, sprinkled with Egyptian Dukkah for a rich earthy crunch

Warm millet porridge topped with soft dates, roasted nuts & creamy coconut milk

Toasted Bagel spread with cream cheese, topped with peri peri marinated chicken livers

Smoked Trout, toasted Bagel, cream cheese, pickled onions, heirloom cherry tomatoes & chives

Fluffy omelette filled with suya spiced beef or chacon, mushrooms, spinach & cherry tomatoes

Golden Waffles topped with sweet caramelised plantains & tangy tamarind

Fried Eggs, Boerewors, spicy baked beans, samp & beans, sautéed morogo, grilled tomato & mushrooms

Traditional North African tomato & roasted pepper stew with poached eggs & grilled tomato

Grilled beef sausage patty, fried egg, avocado spread, sautéed onions and grilled tomato between crispy cassava buns with sweet potato fries

Raw Tuna cubes marinated in lemon and Ras el Hanout (cardamom, clove, cinnamon, ginger blend). Served with Maftoul (pealed cous cous)

Prawns wrapped in fried Kataifi (shredded phyllo pastry). Served with tomato & sweet pepper sauce

Grilled Haloumi cheese with Pomegranate molasses

Rice & Lamb mince tossed in Baharat (cinnamon, cumin, mint blend) & wrapped in cabbage leaves. Served with Baba Ganoush (aubergine purée)

Creamy burrata served atop a vibrant Moroccan-inspired taktouka of roasted peppers, tomatoes, and aromatic spices. Finished with extra virgin olive oil, fresh herbs, and accompanied by crisp artisanal homemade Epicure bread

Grilled Seabass with onions & sumac berry spice, served with baby potatoes

Moroccan spiced duck leg braised with preserved lemon and green olives. Served with couscous

Date and ras el hanout (cardamom, clove, cinnamon, ginger blend) braised lamb shank with harissa potato and chickpea purée, seasonal baby vegetables

Grilled beef fillet with a tomato, roasted pepper matbucha sauce and yellow maize meal

Rice Pudding made with almond milk & orange blossom water, topped with toasted almonds

Syrup infused semolina cake, served with pistachio ice cream

Namibian oysters sprinkled with smoked salt & Kalahari Truffle

Salted Cod Fish with madumbe (taro) , crumbed in panko, fried, served with a spiced tomato relish

Deep fried dough balls stuffed with peanuts and smoked chicken

Miniature puff pastry pies filled with braised, pulled beef & kidney beans

Village chicken braised in a peanut gravy, served with Sadza (stiff white maize meal porridge)

Hearty, homestyle oxtail strew, slow cooked with bay leaves & beef stock, served with Umngqusho (samp &beans)

Chakalaka Relish, Madumbi & caramelized onion croquette & seasonal baby vegetables, roasted lemon dressing

Cinamom sprinkled, sweet pastry with a set cream filling

Rooibos Custard-drizzled, baked, apricot jam-laden pudding

Chapatti flatbread omelette with beef curry. Served taco-style

Deep fried potato & pea stuffed pastry triangles, served with yoghurt & coriander dip

Berbere-spiced (mix of chilies, ginger, paprika, garlic, fenugreek, cloves, allspice and cinnamon) chicken stew. Served with fermented, injera flatbreads

Mild onion, garlic, cumin, mustard seed & fenugreek infused fish curry, served with Black Rice

Coconut chicken curry served with mango atchar & Mhogo (Cassava fries)

Rice fragrant with cloves, cinnamon, coriander seed, cumin and cardamom. Served with goat cubes and kachumbari (tomato, onion, chilli, coriander and lemon juice salsa)

Flame Grilled barbecue beef Filet on the bone, served with Ugali (maize meal porridge) & Sukuma Wiki (sautéed Kale)

Vermicelli cooked in cardamom- inflused coconut sauce, served with Loshoro (fermented milk) granita

Soft Fluffy crumbed cake with an intense coconut flavour, served with chai ice cream

Rice & Cassava leaf balls, deep fried with a Plantain crust & a Moambe (palm pulp) sauce

Small fresh water, Fretin fish, dreid, salted & served with a tomato dipping sauce

Fried chicken wings (6) with pili pili dipping sauce

Miniature Goat Mince burgers (3) with green banana chips

Catch of the week fish steamed in a banana leaf with amaranth and cassava

Oxtail braised in dark, full - bodied beer, served with your choice of pap or rice

Beef Short Rib & Ndolé (bitterleaf & peanut sauce), served with mashed plantain Fufu

Sweet Fritters, flambéed bananas & caramelised peanuts

Charred calamari basted with hibiscus tea syrup, crispy tentacles, sweet potato puree, garnished with sweet potato curls

Crab and plantain croquettes with tomato relish

Lemon and mustard marinated, grilled chicken wings. Served with a yam purée

Suya (peanut, ginger, chili) spiced beef kebabs

Tomato, red pepper, ginger and chili-spiced rice with Lobster, prawns, calamari, and mussels

Deboned leg of lamb stewed in a peanut sauce with onions and beans. Served with broken rice

Goat shank braised in pépé (ehuru, African nutmeg, scent leaf and ground crayfish) spiced broth. Served with plantain fufu mash

Whole Fish of the day, Atieke, fried plantain, Epicure fish sauce,

A rich, molten chocolate indulgence crafted from the finest Ivory Coast cacao — pure, elegant decadence in every bite.

Creamy baobab panna cotta paired with tangy hibiscus syrup, a bright, elegant fusion of African flavours.

Crunchy tomatoes layered with creamy mozzarella, finished with a smooth balsamic reduction and fresh basil leaves for brightness.

Roasted rack of lamb served with Thyme and Rosemary jus and gratin dauphinois

Seared Salmon FIllet with béarnaise sauce and green pea mash

Duck spring rolls with ginger sweet chili sauce

Thai prawn curry with lemongrass rice

Beef and baby vegetable noodles

Cajun style fried chicken with jalapeño mayonnaise

Cheese burger with French fries

Rack of BBQ Ribs

Seabass and green mango ceviche

Beef shin tacos with avocado and cheddar cheese

Ribeye asado with chimichurri sauce and sweet potato wedges