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A place to pay homage to African Cuisine (Copy)
 

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.

 
Menu
Starters
Starters

CALAMARI TEMPURA — RWF 14.9

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.

NYURAH SEASONAL VEGETABLE SALAD — RWF 10

A selection of fresh, organically grown seasonal vegetables and artichokes, on a bed of green pea purée, topped with a serving of house-made ricotta and freshly baked croutons.

NYURAH SPICY BEEF LIVER SALAD — RWF 12

Cured and marinated spicy beef liver served on a bed of fresh cucumber, cherry tomatoes, mixed lettuce, roasted macadamia nuts, basil with sesame dressing.

CRAY FISH SOUP — RWF 14

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.

OKRA AND MANGO SALAD — RWF 11

Organic okra and mango slices, seasoned with citrus juice, sprinkled with crunchy pumpkin seeds and a lemon chilli dressing.

BEEF TETAKI — RWF 12.9

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

VEGETABLE CARPACCIO — RWF 20

Mashed roasted cauliflower, served with a selection of seasonal pan - seared vegetables and tree tomato carpaccio.

GNOCCHI — RWF 19

Seasoned sweet potato gnocchi, served with rosemary juice and a selection of seasonal vegetables.

TILAPIA—RWF 21.5

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

BEEF FILLET — RWF 24

Seared fillet of beef served with a pan sauce, accompanied by Rwandan “turmeric polenta” (Kaunga) and sautéed greens.

MADAGASCAR PEPPER CRUSTED SIRLOIN — RWF 25

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

CHICKEN — RWF 21

Boneless chicken thigh, stuffed with creamy chickpeas and spinach served with plantain mousseline, butternut sauce, and a selection of seasonal vegetables.

Dessert
Dessert

WHITE CHOCOLATE MOUSSE — RWF 14

A velvety white chocolate mousse, served in a pool of strawberry consommé with candied sunflower seeds, confit of orange peel, nutty cookies, strawberries and Amarula ice cream.

KINAZI CHOCOLATE FEUILLE — RWF 12

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

LE GATEAU AU CHOCOLAT — RWF 14

A delicious spongy chocolate cake lightly pampered with icing sugar “DUST.”

STRAWBERRY TART— RWF 11

Fresh, homemade fruit tart served with strawberry coulis.

NYURAH HOT MALVA PUDDING — RWF 12

A typical Southern African dessert pudding served with vanilla ice cream, caramel sauce, fruit berries and chocolate crumble.