Menu

The chef's pick of the main dishes on one round of injera.

Mixed platterPopular

Lamb, chicken and fish, with shiro, lentils, pumpkin, seasonal vegetables and salad on injera.

1 person

34

2 people

62

3 people

94

4 people

124

Veg platterVeganPopular

Shiro, lentils, cabbage and carrot, pumpkin, seasonal vegetables and salad on injera.

1 person

30

2 people

52

3 people

82

4 people

108

Extras

Steamed rice

6

Extra injera

3

Change to gluten-free teff injera, with a day's notice

3

A child's share of any platter

16

Small hot dishes, served with rolled injera.

• SislyVegan 9

  Sautéed onion purée in vegan ghee and berbere with a little tomato.

• MelanzanyVeganPopular 13

  Grilled eggplant cubes marinated in fresh garlic, olive oil and chilli.

• ZucchiniVegan 12

  Zucchini in a light berbere and tomato sauce, finished with crushed chilli seeds.

• Foul medamesVeganPopular 12

  A Sudanese dish of fava beans slow-cooked with lemon, vegan ghee and spices, served hot from the pan.

• Set of all entrées 38

  All four entrées, to share.

Every dish here is vegan. Our vegan ghee is made in-house from olive oil and spices.

• Asmara saladVegan 20

  Seasonal greens, chopped green chilli and tomato with olive oil, lemon and mustard seed.

• TumtummoVeganPopular 25

  Lentils simmered slowly in a light sauce with a blend of African spices.

• AdesVegan 23

  Green lentils and spices, cooked into a slightly hot dish.

• AletchaVegan 25

  Cabbage and carrot sautéed in a vegan ghee sauce with garlic and spices.

• ShiroVeganPopular 26

  Finely ground spiced chickpeas simmered with olive oil and chopped garlic. Good on its own, and better with a spoon of zighini on top.

• Foul medamesVeganPopular 25

  Slow-cooked fava beans with lemon, vegan ghee and spices.

• HoswasVegan 25

  In-season vegetables sautéed with garlic and caramelised onion, with the spices added at the end.

• DubbaVegan 25

  Large pieces of pumpkin in a thick berbere sauce, which makes it sweet and hot at the same time.

Slow-cooked tsebhi and hot-pan dishes, served on injera or, if you prefer, steamed rice.

• Dorho kulwhaPopular 30

  Strips of chicken thigh marinated and sautéed in vegan ghee and African spices, topped with fresh tomato and finished in a light turmeric sauce.

• Dorho zighiniPopular 32

  The East African chicken casserole, slow-cooked in a rich berbere sauce and served with a whole boiled egg.

• Shiro bozena 32

  Topside lamb grilled on a hot pan and folded through a ground chickpea sauce with olive oil and garlic.

• ZighiniPopular 30

  Small pieces of marinated lamb slow-cooked with finely chopped onion, vegan ghee and berbere.

• Lamb aletcha 32

  Prime lamb with seasonal vegetables, tomato and spices, slow-cooked as a casserole.

• GoatPopular 32

  Slow-cooked in a tangy sauce of lemon, cardamom, cloves and cinnamon.

• Asa kulwha 30

  Nile perch fillet, cubed and sautéed with onion, vegan ghee and berbere, topped with fresh tomato and green chilli.

• All our meat is halal, about half the menu is vegan, there is not a single nut in the building, and nothing except the desserts contains dairy. Every dish can be made gluten-free: gluten-free teff injera with a day's notice when you book, or steamed rice instead of injera at no charge. If you are coeliac, tell us when you book so the kitchen can take care.
• Berbere is our red chilli and spice blend.
• Prices include GST, and a 10% surcharge applies on public holidays. EFTPOS and cards accepted (MasterCard, Visa and AMEX).

More on allergies, kids and groups on our questions page.

Dine-in prices in Australian dollars, as of September 2026. Takeaway prices are on the takeaway menu (PDF).