By the chef.
By the day.

Our signature smoky jollof, served with half a grilled chicken and fried plantain.

Hand-pounded yam with rich egusi, assorted meat and stockfish.

Fresh catfish in a fiery, fragrant broth. Served piping hot.

Tender goat meat in a peppery broth with utazi leaves.

Local rice with our green pepper stew, assorted meat and boiled egg.

Grilled beef and chicken suya with onions, tomato, and yaji.

Spicy roasted goat meat, generously seasoned. Best with a cold drink.

Cow foot in a rich palm-oil sauce with utazi a Adé House favourite.

Eggs, sausage, baked beans, grilled tomato, toast, and tea or coffee.

Crisp romaine, parmesan, croutons, classic dressing, grilled chicken.

Tender beef strips in a creamy mushroom sauce over white rice.

Slow-cooked beef ragù over spaghetti, finished with parmesan.

Triple-decker with grilled chicken, bacon, egg, lettuce and tomato.

Whole tilapia, seasoned and grilled, with chips and side salad.

Our house cocktail vodka, passionfruit, lime, finished with a flame.

The classic Nigerian cooler Fanta, Sprite, Angostura, lime and cucumber.

White rum, fresh mint, lime, sugar and soda.

By the glass ask the bar for tonight's pour.

Pineapple or orange, pressed fresh in our kitchen no concentrate.

Coke, Fanta, Sprite, Schweppes, sparkling and still water.