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.