The Culinary Journal

A Celebration of Afro-Caribbean and Intercontinental Flavors.

Experience a curated journey where ancestral techniques meet modern refinement. Each plate tells a story of heritage, spice, and global evolution.

Afro-Caribbean Heritage African Intercontinental Classics Speciality & Wine

Afro-Caribbean Signature

The Essence of Fusion

Heritage African

Traditional flavors refined for the modern palate.

Entrée

Egusi Dumplings

Steamed melon seed parcels with wilted spinach and palm-oil emulsion. A delicate texture with deep umami notes.

V / VG £18

Main

Seared Suya Ribeye

Aged Angus ribeye crusted in groundnut Yaji spice, served with charred onions and a sweet potato purée.

GF / Nut £48

Dessert

Hibiscus Sorbet

Zesty Zobo reduction with ginger-infused shortbread and edible gold leaf. Refreshing and sophisticated.

VG £14

Intercontinental Classics

Truffle Cassava Gnocchi

A tropical twist on the Italian classic, sautéed in sage butter and finished with shaved Perigord truffle.

Miso Glazed Snapper

Line-caught snapper with a fermented soy glaze, served on a bed of braised bok choy and ginger oil.

Behind the Plate

The Art of Technical Precision

Private Dining

Tailored multi-course journeys for intimate gatherings.

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Wine Pairing

Old-world vintages met with new-world discoveries.

Explore Cellar

Secure Your Table

Our menus are seasonal and evolve with the harvest. We recommend booking 2 weeks in advance for weekend service.