A La Carte
Our cuisine is based on Caribbean fusion which has been found in 16th century and it has became a Glocal Cuisine in 19th century with European final touch.
Appetiser
Chicken Sticks
Caribbean marinated chicken strips served with mango & pineapple sauce
Vol au Vent
Stuffed puff pastry shells with assorted veggies, smoked salmon, and goat cheese cream
Bokit
Stuffed pani puri with Chinese cabbage, chicken brunoise, and mixed vegetables
Spinach and Feta Ravioli
Freshly house-made pasta served with pumpkin coulis and basil oil
Acras
A mixed fresh herb salad with dried tilapia, served with a spicy tartar sauce
Oasis Roll
Assorted sushi served with wasabi and ordinary soy sauce
Starter
Smoked Waldorf Salad
Salty and sweet mixture of fruit and vegetables with smoked salmon, walnuts, and cashew dressing
Consommé Brunoise
A light clear soup served as a cleanser with a dash of vegetables
Lobster and Avocado Salad
Served with a combination of Caribbean herbs, condiment dressing, and caviar
Spinach and Feta Ravioli
Freshly made ravioli served with pumpkin sauce and basil oil
Peas and Sautéed Mushroom Cappuccino
A fine blended pea and oyster mushroom flavor, served with homemade brioche with truffle oil
A Thousand Hills Salad
Freshly garnished veggie salad with mixed house dressing
Main Course
Beef Wellington
Sealed beef medallion coated with prosciutto, mushroom, and puff pastry, served with yam mousseline, red wine reduction, and green beans
Gulf Darien Chicken
Cajun chicken with spicy flavor served with quinoa and flatbread
Lamb Rack
Crusted and roasted rack of lamb served with sweet potato croquette, local mushrooms, baby corn, and mint infusion
Vegan Feast
Peanut stew with sweet potato, Moroccan chickpeas, and vegetables in stock, served with spinach rice
Rwandan Sea Bass
Well-marinated skinny tilapia with dill, served with vegetable coulis, rice, beans, and lemon glass with bone marrow sauce
Jerk Spice Chicken
Caribbean chicken drumstick infused with red wine and leeks, served with Anna potato on a bed of pea puree
Seafood Yassa
Seared tiger prawns, Nile perch, shrimp, and calamari marinated in yassa marinade, served on yassa puree and noisette potato
Side Dishes: Rice, chips, or vegetables
Herb Crusted Fresh Salmon
Pan-seared with a celery stick puree, tomato grapes, served with lemon butter sauce and plantain galettes
Turf and Surf
Poached and sautéed seafood duo with roasted filet mignon, served with Musanze root mash, baby carrots, and caviar topping
Risotto Eggplant
Slow-stewed rice with fried eggplant finished with napolitana sauce and parmesan
Dessert
Apple Tiramisu Cake
Revisited vanilla cheese custard cream cake topped with apple jelly
Kigali Fruit Medley
A selection of hand-cut seasonal fruits
Chocolate Youkounkoun
A rich chocolate and nuts dessert garnished with ganache
Avocado and Chocolate Strawberry
Avocado and chocolate mousse served with strawberry coulis and abacus
Address
3rd Floor, Simba Center
KG 14 Ave Kigali, Rwanda
Opening Hours
Mon - Thu: 12 Pm - 10 Pm
Fri - Sun: 12 Pm - 11 Pm