The board
Everything we cook, and what it costs
It changes when the market changes. What does not change is that nothing leaves this kitchen the chef would not eat standing up in it.
Aged sirloin, charred leek
Thirty-five days on the bone, grilled over charcoal and rested in its own butter, with burnt leek and a bone-marrow jus.
₵320
Beetroot ravioli
₵210
Line-caught sea bass
₵265
Smoked mushroom risotto
₵195
Dark chocolate soufflé
₵120
To begin
Small things, meant to be shared while the table settles.
Keta oysters, kpakpo shito mignonette
Six from the lagoon, opened to order, with a sharp green-chilli dressing.
₵140
Seared scallop, smoked shea butter
One large scallop, browned hard, with cauliflower and a butter smoked over corn husks.
₵160
The garden plate
Whatever the growers at Tarkwa Junction cut that morning, dressed with lime and toasted egusi.
₵95
Bread, cultured butter
Sourdough begun in 2015 and fed every day since, with butter churned here on Tuesdays.
₵45
The main event
Nine plates, five of which never come off the board because people would notice.
Aged sirloin, charred leek
Thirty-five days on the bone, grilled over charcoal and rested in its own butter, with a bone-marrow jus.
₵320
Line-caught sea bass
Scored, salted and crisped skin-side down, with charred citrus, sea greens and lemongrass butter.
₵265
Guinea fowl, groundnut and greens
Brined overnight, roasted on the crown, with a groundnut sauce thinned until it is barely a sauce.
₵240
Beetroot ravioli
Hand-rolled, filled with Volta River goat's curd and shallot, finished with cured egg yolk and dill oil.
₵210
Smoked mushroom risotto
Carnaroli cooked in mushroom stock for eighteen minutes and no more, with thyme and aged cheese.
₵195
Whole aubergine, fermented pepper
Buried in the coals until it collapses, then dressed with a pepper we started fermenting in January.
₵175
To finish
Abena's half of the menu, and the reason people stay for another hour.
Dark chocolate soufflé
Single-origin Ghanaian cocoa at seventy per cent, out of the oven eleven minutes after you order it.
₵120
Sobolo sorbet, poached hibiscus
Sharp, cold and almost savoury — the plate people order when they say they are too full for pudding.
₵85
Three cheeses, tamarind
Two from Ashanti and one that had to fly, with a tamarind paste cooked down for a day.
₵130
Keta oysters
Opened to order, with a kpakpo shito mignonette.
Smoked mushroom risotto
Eighteen minutes in mushroom stock and not a minute more.
Line-caught sea bass
Skin crisped hard, with charred citrus and sea greens.
Three cheeses, tamarind
Two from Ashanti, one that had to fly.
The cellar
Four hundred labels, and an argument for each
Selorm buys mostly from small growers in the Loire, the Cape and the Douro, and refuses to stock anything he cannot tell you a story about. Pairings run at ₵260 for five glasses across the tasting menu.
See the tasting menusAllergies
Tell whoever takes your order and it goes to the kitchen in writing. Groundnut is in nine dishes.
Vegetarian
Six plates are built without meat or fish from the beginning, not adapted from something else.
Prices
Every price includes VAT, NHIL and the levies. Service is not added and never will be.
The board
It changes when the market changes, which is usually a Tuesday and always without notice.
Morsel
Reserve your table
Your seat awaits. Reserve a memorable dining experience
Two to ten covers, Tuesday through Sunday. The kitchen takes its last order at half past nine and the room stays open long after it.
Order for collection insteadReserve your table
Tell us the date, the number of covers and anything the kitchen should know, and Yaa will confirm within the hour.
Service
Tue — Sun, 6pm till late
Last order
9:30pm
Table held
20 minutes
Larger parties
The private room, up to 10
Experience the taste
at Morsel
Your favourite table for modern dining in Accra.
