Amy Bachrach
5 months ago
Enjoyed a delicious lunch and a vegetarian platter with greens, lentils, vegetables and a bright salad.
Meat dishes
Meat sharing platter
Different cuts. Different textures.
Photographed sharing guide
Minced, cubed and sauced meat presented together with injera and condiments.
A guide to the photographed combination, rather than a separately priced menu item. Ask the team how to build a similar meal.
What’s on
this plate?
A way to explore several meat preparations on one table. The soft minced serving, larger pieces and sauced dish each offer a different bite, with injera to gather them up.
A closer look at each part
- Sauced meat and onion
- Cream dish in the centreLarger meat pieces and onion sit in a glossy orange-brown sauce. This is a useful first taste for someone who enjoys stews: take a small piece with a little sauce, then gather it with injera.
- Cubed meat
- Black bowl at the topThe larger red meat pieces are separate from the minced serving below. Onion and green pepper or chilli pieces sit between them. Ask which preparation this is and whether it will be served raw, lightly cooked or fully cooked.
- Finely minced meat
- Black dish at the bottomThe red, finely chopped serving has a much smaller grain than the cubes. It resembles a kitfo-style preparation; kitfo is seasoned minced beef. Confirm the dish and your preferred cooking level with the team.
- Red sauce
- Small white bowl on the leftThis smooth red condiment is served separately, so you can add it gradually. Taste a little on plain injera first and ask about its ingredients and chilli level before adding more.
- Dry spice accompaniment
- Small white bowl on the rightThe orange powder is a separate seasoning, rather than another stew. Ask the team to identify the blend and show you how much to add; a small pinch lets you explore it without covering every flavour.
- Rolled and folded injera
- Three portions around the rimInjera is soft, tangy flatbread. Unfold or tear off a bite-sized piece and use it to gather the food. You do not have to finish one serving before moving to another.
- The injera underneath
- The dotted brown base of the plateThe large sheet beneath the bowls is edible bread too. It catches sauces as you share the meal, so you can enjoy the parts that have taken on your favourite flavours.
Dueanchonnee Sribenjalak
a month ago
Praised the varied menu, delicious meat dishes and friendly staff, and recommended a visit.
Kevin B.
3 months ago
Found a warm atmosphere and fresh, flavourful food, especially the vegetarian platter served on injera.
YOUR FIRST FEW BITES
Settle in.
Take your time.
THE FEEL
Flavour & texture
Expect a contrast between fine mince, larger meat pieces and the softer, sauced centre dish. Injera brings a springy texture and gentle tang. The separate sauce and powder let you explore additional seasoning a little at a time.
THE FIRST BITE
Start here
Ask the team to confirm each meat preparation, then begin with the fully cooked sauced dish. Try one bite with injera alone, one with onion, and only then a little of the separate red condiment.
THE HOW
Make it your own
Tear a small piece of injera and use it to scoop one serving at a time. You can mix flavours once you find your favourites.
A note on preparationSome Ethiopian meat preparations are served raw or lightly cooked. Tell the team if you want fully cooked meat, and confirm the preparation of each serving.
