Ask away

Questions, answered properly

Sixteen answers to the things people actually telephone about, written out in full so that nobody has to telephone.

Getting a table

Booking, and turning up

01

How far ahead should I book?

A week for a Friday or Saturday, a day or two midweek, and four months for the private room — which is not a boast, it is simply how long the list is.

02

Do you keep tables for walk-ins?

Eight seats at the bar are never bookable, and the full menu is served at all of them. Turn up before seven and you will usually get one.

03

How long do I have the table for?

Two hours on the à la carte, three on the tasting menu, and as long as you like on any night that is not a Friday or Saturday.

04

What if I am running late?

Send a message and it is held. Twenty minutes with no word on a Saturday and we will have to release it, which we hate doing.

05

Is there a deposit?

₵100 a head on Friday and Saturday, and for any table of six or more. It comes off the bill, and it is refunded in full up to forty-eight hours before.

The food

Menus, allergies and what is in it

01

Does the whole table have to take the tasting menu?

Yes, if anyone at it does. Nine courses timed for eleven people is only possible when the pass is sending the same plate — and a table where one person is three courses behind is not a nice evening for them.

02

Is there enough for a vegetarian?

Six plates on the board are built without meat or fish from the beginning, and the whole tasting menu can be. They are not adapted versions of something else.

03

I have an allergy.

Tell us when you book and again when you arrive. It goes to the kitchen in writing on a card that stays on the pass all night. Groundnut is in nine dishes, so say so early.

04

How spicy is the food?

Warm rather than hot. Pepper is used as a seasoning throughout and there are two dishes where it is the point — those two are marked, and both can be built milder.

05

Can I see the menu before I come?

The whole board with prices is on the menu page, and it is the same board that is on the wall. What changes is whatever the market did that morning.

Practical things

Parking, paying and the rest

01

Where do I park?

Fourteen spaces behind the building off the lane, and the compound two doors down lends us its yard after six. There is always somewhere, and it is always free.

02

How do I pay?

Cash, every card, and all three mobile money networks. Prices include VAT, NHIL and the levies. Service is not added and never will be.

03

Is there a dress code?

No. Wear whatever you would wear to a friend's house for dinner. Nobody has ever been turned away from this room and nobody ever will be.

04

Can I bring children?

Until eight in the evening, gladly. There are two high chairs and a plain plate off-menu for small people who are not going to eat a soufflé.

05

Can I bring my own wine?

Yes. Corkage is ₵180 a bottle and Selorm will decant it for you without a single word about where it came from.

06

Is the restaurant accessible?

Level throughout, including the private room and the terrace, with an accessible washroom off the bar. Tell us when you book and we will hold a table with room around it.

Not answered?

Somebody here picks up the telephone

Between eleven and eleven, every day but Monday, the telephone in the office is answered by somebody who works here. WhatsApp is usually faster and is read all afternoon.

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