“We aim to prove that West African cuisine deserves its place in fine dining by highlighting its unique flavours and culinary traditions on its own terms,” says founder Aji Akokomi. With the help of some talented chefs, he is achieving that goal and then some. The tasting menu format allows the kitchen team to take diners on a culinary journey, with refined, beautifully balanced dishes underpinned by quality ingredients – many of them cooked over fire. It’s hard to pick a stand-out from the precise, technically impressive selection, but the jollof rice is truly knock-out. Ask for a spot at the kitchen counter for a ringside seat.