Dinner menu · seasonal · prices in GHS

What's on the hearth tonight.

Our menu changes with what arrives from the markets that morning. The dishes below are the constants — the ones that have earned their place. Vegetarian (V), vegan (Ve), and gluten-free (GF) marked.

Mezze & Small Plates

To share. Order three for two people, five for four.

Charred Pita & Three Dips VGHS 78

Warm pita from our wood oven with hummus, baba ganoush, and labneh with za'atar.

Grilled Halloumi V · GFGHS 95

Cypriot halloumi over the embers, drizzled with Aburi honey and mint.

Smoked AubergineGHS 72

Whole aubergine cooked in the hearth, mashed with tahini, pomegranate, walnut.

Lamb KibbehGHS 105

Bulgur-and-lamb croquettes, crisp on the outside, tender within. Mint yogurt.

Olives & Marcona Ve · GFGHS 58

Castelvetrano and Kalamata olives warmed with citrus zest, Marcona almonds.

Spiced OctopusGHS 145

Slow-poached then grilled, charred lemon, smoked paprika oil, cucumber.

From the Hearth

Our signatures. Most cook 4–8 hours before they reach the fire.

Six-Hour Lamb Shoulder SignatureGHS 285

Braised then fire-finished, smoked aubergine, sumac yogurt, pita. Serves two.

Whole Grilled Sea Bream GFGHS 210

Day-boat caught off Elmina, stuffed with fennel and lemon, hearth-cooked whole.

Ribeye 'A La Parrilla' GFGHS 320

300g grass-fed ribeye, chimichurri, charred shallot. Cooked rare unless asked.

Hearth ChickenGHS 175

Half free-range bird brined in buttermilk and harissa, cooked on the coals.

Wood-Fired Cauliflower Ve · GFGHS 140

Whole roasted cauliflower, green tahini, dukkah, preserved lemon.

Sophisticated dining setup with gourmet hearth-cooked dishes and wine at Olive & Ember

Desserts

Made each morning by our pastry chef Akosua.

Olive Oil CakeGHS 62

Citrus syrup, crème fraîche, candied pistachio.

KnafehGHS 75

Shredded phyllo, soft cheese, rosewater syrup. Warm.

Fig & Honey SorbetGHS 48

Dairy-free, made in-house. Aburi wildflower honey.

Cheese BoardGHS 95

Three cheeses, fig jam, walnuts, water crackers.

Drinks

Forty-eight wines, ten cocktails, a real coffee program.

Ember NegroniGHS 85

Smoked Campari, vermouth, gin, orange peel.

Hibiscus SpritzGHS 68

Sobolo cordial, Prosecco, lime, mint.

House Rosé (glass / bottle)GHS 65 / 285

Domaine de Triennes, Provence. Dry, herbal.

Volta Bean EspressoGHS 32

Ghanaian-grown Arabica, roasted weekly in Tema.

What's on the hearth tonight.

Mezze & Small Plates

From the Hearth

Desserts

Drinks

Hungry yet?