It’s fair to say, this is a restaurant that’s very much about its chef and owner, Dwight Alexander.
You’ll find the Zimbabwe-born chef in the kitchen but also sometimes on the floor and, on occasion, as the only staff member full stop. He treads the line between getting the food out and chatting to guests like a seasoned pro – often giving a little bit of explanation around the modern African menu. For some it would be a taste of home and others a completely new experience.
You might find injera, a staple of Ethiopian cuisine, a nod to South Africa with a generous bunny chow special, or berbere-spiced chicken. It’s very much a sensory experience of bold smells and flavour. Days later, you might find yourself wondering, what was that mix of spice? It leaves just one answer: to go back often, all in the name of research, of course.
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