Roja

Cold-smoked over cherry wood and served with a chilled dashi broth, pickled cucumber ribbon, and a whisper of yuzu kosho.

Hand-cut A5 wagyu seasoned with aged soy, toasted sesame, and wild capers. Finished tableside with a cured egg yolk and rye crisp.

Hand-pulled burrata rested on roasted stone fruit, drizzled with Ugandan cold-pressed extra virgin olive oil and scattered with basil flowers.

Heritage carrots slow-roasted in brown butter, served over whipped goat's curd with a dusting of za'atar and charred carrot-top oil.

Frenched rack coated in garden herb and walnut crumb, roasted to a perfect blush. Accompanied by smoked aubergine purée and a red wine jus.

Forty-eight hour brined pork belly, roasted until the skin blisters and shatters. Served with apple and fennel slaw, pickled mustard seeds, and celeriac purée.

Line-caught halibut seared golden in clarified butter, rested on a bed of saffron-scented leeks with sauce vierge and crispy capers.

Forty-five day dry-aged ribeye, carved tableside. Served with bone marrow butter, triple-cooked potatoes, and a selection of house-made condiments.

Magret duck breast scored and rendered low and slow, paired with spiced cherry compote, wilted watercress, and a dark chocolate-infused jus.

Paper-thin rounds of roasted golden and ruby beet, dressed with raspberry vinegar and elderflower, topped with honeyed ricotta and micro herbs.

Silken Madagascan vanilla set cream, trembling at the spoon. Served with a vivid passionfruit coulis and shards of salted caramel tuile.

72% Ugandan single-origin dark chocolate ganache in a toasted cocoa pastry shell. Accompanied by smoked sea salt and a quenelle of crème fraîche.

A palate-cleansing sorbet spun daily from Lake Victoria lemon juice, infused with fresh basil and a touch of black pepper. Light, vivid, and unapologetically bright.