// Set menus //
Three prices, agreed before you sit
Two courses at lunch, three across a table, or seven at the pass. Every one of them off the same board and the same coals.
// Set menus //
Three fixed prices, no surprises
Prices include VAT and the levies. Service is added only for parties of eight and over, at ten per cent.
The lunch set
₵180
a head
Two courses off the board, in and out inside the hour. Tuesday to Friday, twelve to three.
Two courses, chosen on the day
Bread, shito butter and water
Coffee or mint tea to finish
Minimum two guests
No deposit, no notice needed
The table menu
₵420
a head
Three courses and shared boards, for a table of six or more. The one most parties take.
Boards to start, brought to the middle
Three courses, agreed a week ahead
One dietary alternative per course
Half a bottle of wine a head
The long table held for you
Kojo's menu
₵640
a head
Whatever came in that morning, seven small courses, no choices. Bar seats only, Thursday to Saturday.
Seven courses, written that day
Cooked and served at the pass
A pairing for each course
Eight seats a night, booked ahead
Allergies handled; preferences not
// A recent one //
What the table menu looked like in March
To share
Kelewele, chicken wings in shito honey, plantain crisps, two dips
First
Grilled prawns, garlic butter, lime — or roast pepper soup with kenkey
Main
Whole tilapia off the coals — or charcoal sirloin with hand-cut chips
To finish
Dark chocolate and chilli, warm from the oven
// The small print //
Four things before you book
Deposits
A quarter of the per-head price holds a private room. It comes off the final bill and is refundable up to seventy-two hours before.
Dietaries
Tell us when you book. Every set menu carries one alternative per course at no extra charge.
Children
Half price under twelve on the lunch set, and the kitchen will cook plain rice and chicken for anyone who wants it.
Corkage
₵120 a bottle, waived on a birthday cake. Two bottles a table maximum on a Friday or Saturday.
// Reservations //
Secure your table for a memorable meal
Two sittings a night, Tuesday to Sunday. Tables of eight and over are best booked a week ahead — we hold the long table by the window for them.
