Order from your table

Copper-crafted vodka with a rich, silky texture.

Sourdough topped with smashed avocado, poached eggs, chili oil, and microgreens.

Seared tenderloin, caramelized onions, horseradish cream, and arugula on a brioche bun.

Gin, Campari, sweet vermouth, and an orange twist — stirred to perfection.

Ten botanicals vapor-infused for a bright, aromatic gin experience.

Elegant white with citrus, vanilla oak, and a clean finish.

Crispy breaded chicken, mozzarella, marinara, and basil over spaghetti.

Warm molten chocolate cake with vanilla gelato and berry coulis.

Angus beef patty, aged cheddar, pickles, secret sauce, and hand-cut fries.

Hop-forward craft IPA with citrus aroma and a dry bitter finish.

Our house chicken stew slow-simmered in berbere, served with injera and boiled egg.

Vodka, coffee liqueur, and fresh Ethiopian espresso — shaken silky smooth.

Single-origin beans roasted and brewed in the traditional ceremony style.

Pressed passion fruit with a touch of honey and crushed ice.

Slow-cooked fava beans with olive oil, berbere spice, tomato, and warm injera on the side.

Scrambled eggs, sautéed vegetables, toasted bread, Ethiopian cheese, and fresh fruit — a refined start to your day.

Our signature cocktail — aged rum, passion fruit, lime, and a whisper of Ethiopian honey.

Premium French vodka — exceptionally smooth, ideal for martinis.

Crisp romaine, aged parmesan, house croutons, and charcoal-grilled chicken breast.

Infused with rose and cucumber — botanical and delightfully unusual.

New Zealand lamb with rosemary crust, mint jus, and potato gratin.

Full-bodied red with notes of blackcurrant, cedar, and soft tannins. Glass or bottle.

Fresh lemon, mint, and sparkling water — bright and cooling.

Triple-distilled Irish whiskey with notes of vanilla, spice, and sherry.

Iconic blended Scotch — smooth smoke, dried fruit, and spice. Served neat or on the rocks.

Finely minced lean beef seasoned with mitmita and niter kibbeh, served with ayib and gomen.

White rum, fresh mint, lime, soda, and a float of sparkling wine.

Crispy-skinned sea bass, saffron beurre blanc, fennel salad, and citrus zest.

Prawns, mussels, and calamari in a white wine garlic sauce over al dente linguine.

Black tea steeped with cardamom, cinnamon, ginger, and steamed milk.

Crisp Ethiopian lager — the perfect companion to spicy tibs.

Aromatic coconut curry with vegetables, jasmine rice, and fresh herbs.

Sautéed beef tibs tossed with torn injera, onions, and awaze sauce.

Espresso-soaked ladyfingers, mascarpone cream, and dark cocoa dust.

A colorful spread of shiro, misir wat, gomen, atkilt, and fresh salad on injera.

300g aged ribeye, smoked butter, roasted bone marrow, and seasonal vegetables.