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.