Our team designed a continuously evolving menu of African haute cuisine, combining the finest seasonal ingredients from Rwanda with innovative recipes from across the continent.

Each dish offers simple and elegant with all ingredients sourced locally exhibiting the best quality products that Rwanda has to offer and the possible fusion of taste and flavors between Rwanda and the world.

Great care, thought, individuality and creativity have gone into the preparation of each dish. Equal dedication has been applied by the Nyurah sommelier team in selecting wines and spirits offering to complement our gourmet cuisine.

 
Use the arrows to explore our seasonal menu.
Starters
Starters

CALAMARI TEMPURA — RWF 25,000

Fried Calamari with a red pepper purée and garlic emulsion. Served with Crayfish from Rwanda’s twin lakes in a sweet and sour sauce, charred cucumber and basil oil.

ROASTED CASSAVA GARDEN SALAD— RWF 20,000

Roasted cassava with avocado, cherry tomatoes, cucumber ribbons, pickled onion, garden leaves, and cashew crumble, finished with a honey-lemon vinaigrette.

CRAY FISH SOUP — RWF 22,000

Fresh Crayfish from Rwanda’s twin lakes, seasoned with lime. Cooked in a broth of aromatic vegetables and spices. Served with crumbed pumpkin and a balsamic reduction.

CAULIFLOWER & CASSAVA COCONUT VELOUTÉ— RWF 22,000

A harmonious blend of roasted cauliflower and vegetables, in a creamy cassava and coconut velouté, accompanied by a slice of toasted homemade focaccia bread.

SORGHUM AND BUTTERNUT SALAD — RWF 22,000

Spiced roasted butternut salad, blended with tender butternut squash, toasted cashew nuts, and aromatic herbs.

BEEF TETAKI — RWF 22,000

Lightly seared slices of beef fillet served with umami sesame dressing, pickled ginger, avocado purée, herbal pesto, spring onions, radishes, and sweet potato crisps.

Mains
Mains

MORINGA CAPELLINI WITH AUBERGINE — RWF 28,000

Fresh moringa capellini, delicately tossed with slow-roasted tomato confit, tender roasted aubergine, and finished with aged parmesan shavings.

CAULIFLOWER — RWF 27,000

Roasted cauliflower steak accompanied with a creamy bean purée, complemented by chimichurri sauce.

TILAPIA—RWF 38,000

Pan-seared tilapia with oven-dried tomato petals, a lemongrass cream sauce, accompanied by plantain bananas and a selection of seasonal vegetables.

BEEF TENDERLOIN— RWF 38,000

Pan-seared beef tenderloin, paired with a rich velvety mafé jus reduction, accompanied by a selection of grilled vegetables and potato fondant.

MADAGASCAR PEPPER CRUSTED SIRLOIN — RWF 40,000

Premium grade Rwandan Sirloin with crusted pepper from the Indian Ocean islands, served with a pâte jaune, sukumawiki fondue, glazed cherry tomatoes, and a red wine sauce.

PEPE CHICKEN— RWF 33,000

Peanut butter and spices marinated chicken thighs delicately sprinkled and paired with a house-made chili served with dry pea purée, and a selection of seasonal vegetables.

Dessert
Dessert

HIBISCUS AND TREE TOMATO PANNA COTTA — RWF 22,000

A velvety panna cotta complemented by a reduction highlighting the floral notes of hibiscus, harmoniously combined with the natural sweetness and vibrant hue of tree tomato.

KINAZI CHOCOLATE FEUILLE— RWF 21,000

A delicious and light chocolate cake with a lovely spread of ganache alongside a block of orange sorbet and fresh berries.

ROASTED PLANTAIN AND ESPRESSO ICE CREAM — RWF 19,000

Affogato-style plantain ice cream drenched in hot espresso coffee.

CHOCOLATE LAVA CAKE— RWF 22,000

A molten chocolate lava cake, served with creamy vanilla ice cream and seasonal berries. 10 to 15 minutes of preparation.