// Private dining //
Take a room, or take the lot
Ten guests at the long table or sixty-four across both floors — cooked off the same board, by the same brigade, on the same coals.
// Private dining //
Three rooms, one kitchen
Every private booking is cooked off the same board by the same brigade — nothing is brought in and nothing is reheated.
The long table
Seats 10 – 18One table down the middle of the back room, under the window. Set menu, shared boards to start, one bill.
₵420 a head
Enquire
The terrace
Seats 20 – 40Covered, planted, and open to the street. The room for a birthday, a launch, or a Saturday that runs late.
₵380 a head
Enquire
The whole room
Seats up to 64Both floors and the bar, staffed by the full team. Available Sundays and Mondays, and by arrangement.
₵520 a head
Enquire// What you get //
Everything except the speeches
The room to yourselves
No second sitting, no other party. The doors close behind you and the room is yours until you leave.
Your own brigade
One server per eight guests, a runner, and Kojo on the pass. Nobody is borrowed from the main room.
One bill, agreed first
A per-head price fixed when the menu is. Drinks on consumption, or a bar tab with a ceiling you set.
// How it runs //
Four steps and a deposit
01
Tell us the date
A phone call or an email with the date, the number and roughly what the evening is.
02
We write the menu
Kojo sends three courses within two days. Change anything; there is no charge for it.
03
Confirm with a deposit
A quarter of the per-head price holds the room. It comes off the final bill.
04
Turn up
The room is laid an hour before. Bring a playlist if you want one.
// 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.
