The room was meant to serve lunch to people passing through Sogakope. What happened instead is that they stayed for the evening, so we built a proper grill, added the terrace roof, and hired a second line for the kitchen.
Today the menu is split between local plates that run all day and a charcoal service that starts at five. Both are cooked to order by the same team, with fish from the river and produce from the market up the road.
PLACEHOLDER · founding story, dates and team detail to be confirmed by Des Vantora Ltd.
Fish from the Volta, vegetables from the Sogakope market. If it did not arrive today, it is not on the board.
Nothing waits under a lamp. Some plates take twenty minutes and we would rather tell you than rush them.
We do not turn tables. Once you are seated the table is yours for as long as the evening runs.
The kitchen is led by a head chef and two section cooks; the floor is run by a supervisor and a team of servers who know the regulars by name. We train in house and promote from the floor first.
Work with us →Lunch from eleven, grill from five, and a table on the terrace if you ask early.
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