Dinner menu
Chef's platters
The chef's pick of the main dishes on one round of injera.
Mixed platter
Lamb, chicken and fish, with shiro, lentils, pumpkin, seasonal vegetables and salad on injera.
1 person34.0
2 people62.0
3 people94.0
4 people124.0
Veg platter (vegan)
Shiro, lentils, cabbage and carrot, pumpkin, seasonal vegetables and salad on injera.
1 person30.0
2 people52.0
3 people82.0
4 people108.0
Extras
Steamed rice6.0
Extra injera3.0
Change to gluten-free teff injera, with a day's notice3.0
A child's share of any platter16.0
Entrées
Small hot dishes, served with rolled injera.
Sisly9.0Sautéed onion purée in vegan ghee and berbere with a little tomato.
Melanzany13.0Grilled eggplant cubes marinated in fresh garlic, olive oil and chilli.
Zucchini12.0Zucchini in a light berbere and tomato sauce, finished with crushed chilli seeds.
Foul medames12.0A Sudanese dish of fava beans slow-cooked with lemon, vegan ghee and spices, served hot from the pan.
Set of all entrées38.0
Vegetarian & vegan
Asmara salad20.0Seasonal greens, chopped green chilli and tomato with olive oil, lemon and mustard seed.
Tumtummo25.0Lentils simmered slowly in a light sauce with a blend of African spices.
Ades23.0Green lentils and spices, cooked into a slightly hot dish.
Aletcha25.0Cabbage and carrot sautéed in a vegan ghee sauce with garlic and spices.
Shiro26.0Finely ground spiced chickpeas simmered with olive oil and chopped garlic. Good on its own, and better with a spoon of zighini on top.
Foul medames25.0Slow-cooked fava beans with lemon, vegan ghee and spices.
Hoswas25.0In-season vegetables sautéed with garlic and caramelised onion, with the spices added at the end.
Dubba25.0Large pieces of pumpkin in a thick berbere sauce, which makes it sweet and hot at the same time.
Meat, poultry & fish
Dorho kulwha30.0Strips of chicken thigh marinated and sautéed in vegan ghee and African spices, topped with fresh tomato and finished in a light turmeric sauce.
Dorho zighini32.0The East African chicken casserole, slow-cooked in a rich berbere sauce and served with a whole boiled egg.
Shiro bozena32.0Topside lamb grilled on a hot pan and folded through a ground chickpea sauce with olive oil and garlic.
Zighini30.0Small pieces of marinated lamb slow-cooked with finely chopped onion, vegan ghee and berbere.
Lamb aletcha32.0Prime lamb with seasonal vegetables, tomato and spices, slow-cooked as a casserole.
Goat32.0Slow-cooked in a tangy sauce of lemon, cardamom, cloves and cinnamon.
Asa kulwha30.0Nile perch fillet, cubed and sautéed with onion, vegan ghee and berbere, topped with fresh tomato and green chilli.
Dessert
Cream caramel9.0
Vanilla ice cream9.0
Tiramisu13.0
Sticky date pudding13.0
Notes
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).
