

Vendor
Estate-favorite rooftop kitchen serving day-long breakfast, soulful mains, and chef specials.
Showing 29 menu items

Crispy potato bhajia with kachumbari.

A warm, round, and soft unleavened flatbread made from whole-wheat flour , water, and a pinch of salt

Side portion of creamy spinach with nutmeg.

Triple-cooked wedges tossed in garlic butter.

Buttery mash with spring onions.

Traditional mukimo served with sautéed greens.

Freshly milled ugali to pair with any stew.

Hand-rolled samosas stuffed with spiced beef.

Freshly fried Tanzanian mandazi with vanilla glaze.

Slow-brewed chai with cardamom and ginger, served steaming.

Three-egg omelette folded with veggies and mozzarella.

Smoked avo, tomato, lettuce, and sesame bun—served with chips.

Cheddar, caramelized onions, tomato relish, side chips.

Lettuce, tomato, house pickles, and secret sauce.

Creamy smoothie with banana, berries, and chia.

Seasonal fruits tossed with mint syrup.

Sun-ripened mango blend with probiotic yoghurt.

Classic thick shake topped with whipped cream.

Creamy coastal-style beans, great with chapati.

Slow-braised beef stew served with chapati.

Creamy coconut chicken curry with aromatic rice.

Crispy breadcrumb fish fingers with tartar sauce.

Green gram curry simmered with cilantro and spices.

Grilled pepper steak with chef demi-glace.

House-made sauce with slow-cooked mince.

Rich tomato and garden veggie stew for plant lovers.

Whole chicken (fried or honey garlic) with fries + salad.

Char-grilled quarter chicken brushed in honey garlic sauce.

House honey-chili glaze with sesame seeds.