Nigerian kitchen, craft bar.

Beef skewers, yaji rub, onions, fresh tomato, lime.

Bone-in goat, calabash nutmeg, Scotch bonnet, utazi leaf.

Black-eyed pea fritters, tomato-pepper relish.

Steamed bean cake, boiled egg, tomato-red pepper base.

Thick-cut fried plantain, suya dust, scotch-bonnet aioli.

Thin-sliced beef, classic yaji rub.

Marinated chicken thigh, extra yaji on the side.

Lamb leg, slow-marinated, blistered over charcoal.

Market fish, palm-oil rub, pepper-lime sauce, fried plantain.

Charred prawns, peppered butter, grilled lemon.

Suya-spiced short ribs, house BBQ, fried plantain.

Smoky party-style jollof, spatchcocked chicken, pepper sauce.

Pounded yam, melon-seed stew with beef, spinach, smoked fish.

Local unpolished rice, green pepper stew, assorted meats.

Slow-braised spinach stew, smoked fish, beef, palm oil, stockfish.

Prawns, crab, periwinkles, okro, assorted fish, garri or eba.

Solo serving, our house jollof.

Sweet ripe plantain, salt crust.

Fresh, soft, served warm.

Nigerian-style with veg and shrimp.

Classic steamed bean cake.

Hibiscus, dark rum, lime, house ginger syrup.

The Nigerian classic. Grenadine, Angostura, soda, cucumber, mint, orange, lime.

Fresh palm wine, sparkling wine, rosemary.

Tequila, mango, Scotch-bonnet shrub, citrus.

Bourbon, suya-spice simple, smoked with kola nut.

Rotating, poured generously.

Italian sparkling.

Nigerian lager, classic.

Nigerian premium lager.

On tap.

Rotating Ontario craft — ask your server.

Hibiscus, ginger, clove, pineapple.

The full Chapman ritual, alcohol-free.

Fermented millet drink, lightly spiced.

Ask your server — changes daily.