Cellar & Nightlife
Gastronomy
Three rooms, one kitchen
Dining afterdusk.
A deliberate shift into darkness. Every surface below is tuned to candle and ember.
Modern African Haute Cuisine
L'Ombre
Seven courses drawn from the Gulf of Guinea, plated under low bronze light. Chef Adaeze Nnamdi cooks over live coals nightly.
- ISmoked scallop, ogbono emulsionChablis 1er Cru 2019
- IICharred plantain, aged suya butterRiesling Kabinett 2020
- IIICoal-roast guinea fowlBarolo Serralunga 2016
- IVCocoa, tamarind, sea saltRivesaltes Ambré 1998