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The restaurant: round tables laid for a meal with cream and brown chairs, dark panelled walls and a painting of waves.
The rooftop bar: woven chairs around long tables under a timber roof hung with white flowers, the bar counter at the back.
The ground-floor bar: a dark wood counter and bottle shelves on the left, seating and a large palm on a marble floor.
The buffet counter with copper chafing dishes, in front of a dark wall panel decorated with Egyptian hieroglyphs.
A wide view of the lounge seating, wood-panelled walls and a wall-mounted screen under strip lights.

Eat in, drink up

A restaurant and the Ribs Lounge on the ground floor, and Escobar on the roof.

See the menuReserve a table

Tables

Reserve a table

Choose the day, the time and where you would like to sit. The front desk confirms by phone or email.

A birthday, a high chair, a quiet corner.

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The restaurant seen from a corner table, with laid tables, dark walls and a large painting in blue, green and gold.
A table setting: a folded white napkin, upturned wine glasses, copper cutlery and a small vase with a red flower.

The restaurant

Round tables laid with copper cutlery, a buffet counter under a wall of hieroglyphs, and a kitchen that cooks from Nigerian soups to seafood pasta.

137 dishes on the menu

Build your plate

The Nigerian soups come with the swallow and the protein of your choice.

  1. Choose a soup

    Afang, bitter leaf, egusi, nsala, ofe owerri, oha, okra, vegetable or fisherman soup.

  2. Choose a swallow

    Eba, poundo, semo, semovita, wheat, fufu or garri.

  3. Choose a protein

    Goat meat, chicken, beef, turkey, catfish, snail, dry fish or mackerel.

The soups

  • Afang soup

    Fresh okazi and water leaf cooked in one pot, with assorted meat. Dry fish and periwinkle served with chicken, beef, goat meat. And any swallow of choice.

  • Bitter leaf soup

    One pot soup made with coco yam, palm oil and assorted meat cooked with bitter leaf.

  • Egusi soup

    A rich savory West African soup made primarily from melon seed.

  • Fisher man soup

    Well cooked sea foods, in a soup base, topped with uziza leaves with hot pot and served with swallow of choice.

  • Nsala soup

    A premium light colored Nigerian delicacy or originating from the Igbo tribe, particularly in an Anambra

  • Ofe Owerri

    A highly regarded reach traditional soup from Imo state known for it's luxury blend of assorted meat

  • Oha soup

    One pot soup made with coco yam, palm oil and assorted meat garnished with oha leave.

  • Okra soup

    A nutritious West African dish made primarily with fresh okra and rich base of meat.

  • Vegetable soup

    A nourishing, savory and highly versatile dish, composed of various vegetables cooked with dry fish, stock fish, palm oil served with any swallow of choice and protein.

Two bars, two floors

Escobar on the roof, and the Ribs Lounge on the ground floor beside the restaurant.

  • The rooftop bar: woven chairs around long tables under a timber roof hung with white flowers, the bar counter at the back.
    Escobar RooftopLong tables under a timber canopy hung with white flowers.
  • The ground-floor bar: a dark wood counter and bottle shelves on the left, seating and a large palm on a marble floor.
    Ribs LoungeA dark wood bar, olive stools and a lounge of armchairs.

Meeting over a meal?

The board room seats a meeting at one long table, and the restaurant can look after the food.

See the board room

Questions about dining?

Call or write to the front desk, and they will put you through to the restaurant.

Book Now

Or call+234 810 590 7940+234 913 691 6126