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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
Mains
Mains

MORINGA-INFUSED RAVIOLI — RWF 20

Exquisite moringa-infused ravioli, filled with our house-made ricotta cheese and aromatic bok choy.

CAULIFLOWER — RWF 19

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

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 TENDERLOIN— RWF 25

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 25

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 25

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.

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 12

Seasonal vegetable medley with lettuce, artichokes and cherry tomatoes on a bed of green pea pure, accompanied by house-made ricotta, croutons and a classic vinaigrette.

CRAY FISH SOUP — RWF 12

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 14

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 14

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

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.

Dessert
Dessert

HIBISCUS AND TREE TOMATO PANNA COTTA — RWF 14

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 12

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

LE GATEAU AU CHOCOLAT — RWF 14

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

ROASTED PLANTAIN AND ESPRESSO ICE CREAM — RWF 11

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

CHOCOLATE LAVA CAKE — RWF 12

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