Moqueca Shrimp
Afro-Brazilian Coconut Shrimp Stew
A vibrant homage to the coastal kitchens of Bahia, Brazil, the Moqueca Shrimp embodies the soul of Afro-Brazilian cuisine. Where West African culinary traditions met Portuguese influence along the Atlantic trade routes centuries ago. Traditionally slow simmered in handcrafted clay pots, Moqueca is revered for its rich coconut broth, aromatic peppers, palm oil, and ocean fresh seafood.
Our executive chef interpretation begins with colossal shrimp delicately seared to preserve their natural sweetness before being immersed in a velvety coconut milk saffron-pepper sauce infused with garlic, fresh lime, smoked paprika, and fragrant herbs. Layers of slow developed flavor create a luxurious balance between tropical brightness and deep savory warmth.
Finished with fresh cilantro oil, charred peppers, and citrus essence, the dish delivers a refined yet soulful coastal experience.
Flavor Profile
Silky coconut richness
Bright citrus aromatics
Gentle heat and smoked spice
Oceanic sweetness from premium shrimp
Chicken Yassa
Senegalese Seared Chicken with Dijon-Caramelized Onion Reduction
Originating from Senegal and celebrated throughout West Africa, Yassa is one of the continent’s most iconic culinary treasures. Traditionally prepared through hours of marination and open-fire cooking, the dish represents hospitality, celebration, and bold flavor craftsmanship.
Our elevated interpretation features airline chicken seared until the skin achieves a golden crisp finish while remaining exceptionally tender inside. The heart of the dish lies in its luxurious Yassa sauce — a deeply caramelized onion reduction enriched with Dijon mustard, fresh citrus, roasted garlic, and slow-developed chicken jus.
Served alongside aromatic Jollof rice and crisp golden fried plantains, this plate bridges rustic African tradition with refined modern gastronomy.
Flavor Profile
Sweet caramelized onions
Bright citrus acidity
Smoky seared chicken
Balanced mustard depth
Salmon Rémoulade
Faroe Island Salmon with Creole-Jollof Coconut Rémoulade
A globally inspired luxury seafood creation, the Salmon Rémoulade unites Nordic seafood excellence with the vibrant soul of West African and Creole cuisine.
Using premium Faroe Island salmon, prized worldwide for its exceptional marbling, buttery texture, and pristine cold water purity, the fish is carefully roasted to achieve delicate flakiness beneath a crisp caramelized crust.
The signature sauce is an executive chef fusion of:
Creole rémoulade tradition
West African Jollof essence
Coconut milk velouté refinement
The result is a velvety, layered sauce carrying notes of roasted tomato, herbs, citrus, spice, and tropical creaminess. Creating a bridge between New Orleans elegance, Dakar warmth, and Nordic luxury.
Served with rich Jollof rice and sweet fried plantains, this dish represents contemporary global fine dining rooted in diaspora storytelling.
Flavor Profile
Buttery premium salmon
Tangy Creole aromatics
Coconut silkiness
Slow roasted pepper depth
Lamb Dibi
West African Fire-Spiced Lamb with Onion Emulsion
Inspired by the legendary street grills of Senegal, Dibi is one of West Africa’s most celebrated fire-roasted meat traditions. Historically cooked over open charcoal flames in outdoor night markets, Dibi represents bold spice, communal culture, and unforgettable aroma.
Our executive chef version elevates the classic preparation using tender lamb sautéed and flame-finished with traditional West African Dibi spices including smoked pepper, garlic, black pepper, ginger, and warming regional seasonings.
The lamb is then glazed in a luxurious onion emulsion crafted from deeply roasted onions, reduced stock, clarified butter, and spice essence delivering exceptional richness and complexity.
Served over fragrant Jollof rice, the dish balances rustic fire cooked authenticity with polished culinary sophistication.
Flavor Profile
Smoky fire charred lamb
Deep umami onion richness
Warm African spice complexity
Savory slow developed finish