PAPA L's KITCHEN

coconut palm sugar

Lamb chump chop is marinated for over 24 hours in PAPA L’s secret marinade and served with sweet potato, cooked 3 different ways: purée, pistou and crisp.

Fresh king tiger prawns are marinated for over 24 hours in PAPA L’s marinade and then grilled and finished off with our homemade compound butter.

Confit duck legs, slow cooked in goose fat until tender, then marinated in PAPA L’s mild marinade. Served with a colourful and flavour-packed salad with carrots, mange tout, chilli, spring onions and mooli, dressed with fresh mango, lime zest, lime juice and a bit of the mild marinade.

Red mullet fillets are marinated in PAPA L’s mild marinade and pan-fried until crispy. Served with a very light fish and vegetable broth and slow-cooked saffron lemon rice.

Lime juice, green chilli, lime zest, fresh mango and mango juice make a flavour-packed dressing for fresh grilled and seasoned avocado.

Plantain is a member of the banana family and a favourite in African countries. This dish’s sweet and spicy elements complement most main courses and combines West African tradition with European influences.

Flavour, juicy and delicious - three words that come to mind when you taste one of these burgers. This is PAPA L’s take on street food at its best; quick and simple with lots of flavour.

The halibut is served with rich, creamy saffron mash and a spicy butter sauce.

This can only be described as fresh, refreshing, crispy and jam-packed with flavour.

This classic dish is fresh, tangy and a perfect way to end a meal without it being too heavy. The cinnamon brioche with the lemon honey combine well.

Coconut palm sugar

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Chef’s special

with romesco sauce

with harissa yoghurt

with homemade chilli salt and lemon

with mango salsa

with rocoto sauce and lime

with shallots, garlic, lemon zest olive oil dressing and lemon muslin

Chef’s special

with ginger, garlic, soy, sesame, chilli lime dressing, and Kenyan green beans

with PAPA L’s compound butter and cassava fries

with red pepper sauce, sauté onions and lemon muslin

with burnt scotch bonnet aioli, pickled fennel, cucumber and radish salad

with crushed new potatoes, smoked tomato dressing and bisap puree (okra and spinach sauce)

with aubergines, capers, olive relish, basil oil and basil crisp

with plantain pancake

with cauliflower hummus and chilli jam

with rocoto sauce

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with tomato vinaigrette

with orange glaze

with orange and mascarpone cream

with rum vanilla syrup and salted caramel gelato

with cinnamon caramel and plantain crisps

with coconut biscuits

x1 scoop 4 / x2 scoops 6

Birthplace of PAPA L’s a mix of rum, vodka, peach schnapps, pineapple juice, coconut cream and a splash of grenadine

Refreshing and tasty, dark rum, homemade rum vanilla syrup and lime juice, topped with ginger beer and a splash of Angostura Bitters for good measure

Dark and white rum, pineapple juice, lime juice, coconut cream and blue curacao. A drink to reminisce about the relaxing on the beach and named after PAPA L’s favourite song

PAPA L’s take on this classic cocktail with our own twist and in partnership with Nespresso using one of their finest blends the Congo Organic

Afrique Spirits Vodka, Aperol, orange apple juice, lime and topped with ginger ale. A refreshing cocktail, perfect way to welcome the new spring season

Paying homage to Douglas Ankra the creator of one of the most famous cocktails in the world

A mix of tequila, tropical, pineapple juice, agave syrup, fresh lime juice, a dash of Angostura bitters and topped up with ginger ale

A classic take on the martini using the sweetness of the lychee and Afrique Spirits Vodka

A classic cocktail with a twist from PAPA L’s

Fresh watermelon infused in Afrique Spirits Vodka for 72 hours, blended with simple syrup, then mixed with vodka, cranberry juice, and elderflower cordial for a spring-summer blend

A sparkling mocktail made with a blend of blackcurrant, blood orange pomegranate infused with cucumber and a dash of bitters, garnished with fresh blood orange

Homemade fruit coulis, passion fruit purée, sugar syrup mixed with fresh mango juice

Coconut palm sugar

Lamb chump chop is marinated for over 24 hours in PAPA L’s secret marinade and served with sweet potato, cooked 3 different ways: purée, pistou and crisp.

Fresh king tiger prawns are marinated for over 24 hours in PAPA L’s marinade and then grilled and finished off with our homemade compound butter.

Confit duck legs, slow cooked in goose fat until tender, then marinated in PAPA L’s mild marinade. Served with a colourful and flavour-packed salad with carrots, mange tout, chilli, spring onions and mooli, dressed with fresh mango, lime zest, lime juice and a bit of the mild marinade.

Red mullet fillets are marinated in PAPA L’s mild marinade and pan-fried until crispy. Served with a very light fish and vegetable broth and slow-cooked saffron lemon rice.

Lime juice, green chilli, lime zest, fresh mango and mango juice make a flavour-packed dressing for fresh grilled and seasoned avocado.

Plantain is a member of the banana family and a favourite in African countries. This dish’s sweet and spicy elements complement most main courses and combines West African tradition with European influences.

Flavour, juicy and delicious - three words that come to mind when you taste one of these burgers. This is PAPA L’s take on street food at its best; quick and simple with lots of flavour.

The halibut is served with rich, creamy saffron mash and a spicy butter sauce.

This can only be described as fresh, refreshing, crispy and jam-packed with flavour.

This classic dish is fresh, tangy and a perfect way to end a meal without it being too heavy. The cinnamon brioche with the lemon & honey combine well.

(v/vg)

(v/vg)

Chef’s special

with romesco sauce

with harissa yoghurt

with homemade chilli salt and lemon

with mango salsa

with rocoto sauce and lime

with shallots, garlic, lemon zest & olive oil dressing and lemon muslin

Chef’s special

with ginger, garlic, soy, sesame, chilli & lime dressing, and Kenyan green beans

with PAPA L’s compound butter and cassava fries

with red pepper sauce, sauté onions and lemon muslin

with burnt scotch bonnet aioli, pickled fennel, cucumber and radish salad

with crushed new potatoes, smoked tomato dressing and bisap puree (okra and spinach sauce)

with aubergines, capers, olive relish, basil oil and basil crisp

with plantain pancake

with cauliflower hummus and chilli jam

with rocoto sauce

(v/vg)

(v/vg)

with tomato vinaigrette

with orange glaze

with orange and mascarpone cream

with rum vanilla syrup and salted caramel gelato

with cinnamon caramel and plantain crisps

with coconut biscuits

x1 scoop 4 / x2 scoops 6

Birthplace of PAPA L’s a mix of rum, vodka, peach schnapps, pineapple juice, coconut cream and a splash of grenadine

Refreshing and tasty, dark rum, homemade rum vanilla syrup and lime juice, topped with ginger beer and a splash of Angostura Bitters for good measure

Dark and white rum, pineapple juice, lime juice, coconut cream and blue curacao. A drink to reminisce about the relaxing on the beach and named after PAPA L’s favourite song

PAPA L’s take on this classic cocktail with our own twist and in partnership with Nespresso using one of their finest blends the Congo Organic

Afrique Spirits Vodka, Aperol, orange & apple juice, lime and topped with ginger ale. A refreshing cocktail, perfect way to welcome the new spring season

Paying homage to Douglas Ankra the creator of one of the most famous cocktails in the world

A mix of tequila, tropical, pineapple juice, agave syrup, fresh lime juice, a dash of Angostura bitters and topped up with ginger ale

A classic take on the martini using the sweetness of the lychee and Afrique Spirits Vodka

A classic cocktail with a twist from PAPA L’s

Fresh watermelon infused in Afrique Spirits Vodka for 72 hours, blended with simple syrup, then mixed with vodka, cranberry juice, and elderflower cordial for a spring-summer blend

A sparkling mocktail made with a blend of blackcurrant, blood orange & pomegranate infused with cucumber and a dash of bitters, garnished with fresh blood orange

Homemade fruit coulis, passion fruit purée, sugar syrup mixed with fresh mango juice