Dishes worth gathering for

Crisp pastry parcels filled with spiced red lentils, green chili and caramelized onion. Served with awaze aioli.

Toasted injera brushed with niter kibbeh and berbere, blistered until golden. A humble, beloved start.

Chilled green lentil salad with mustard, lemon, shallot and jalapeño. Bright and herbaceous.

Slow-simmered chicken in a deep berbere and niter kibbeh sauce, finished with a spiced egg. Our defining dish.

Prime beef minced and warmed in mitmita and clarified niter kibbeh, with ayib cheese and gomen.

Seared cubes of tenderloin with rosemary, onion, jalapeño and a whisper of berbere. Served sizzling.

A vegetarian tapestry — misir wat, shiro, gomen, atkilt and salads arrayed across a single injera.

Green beans roasted tableside, ground and brewed in a clay jebena, served with frankincense. For the table.

House tej — fermented honey wine infused with gesho. Floral, golden and gently sparkling.

Layered teff pastry with spiced honey, pistachio and a scoop of cardamom cream.