Pacy Grills & Lounge

Firewood-smoked jollof rice tossed with jumbo tiger prawns, calamari rings, artisanal beef chorizo, and saffron aioli.

Fresh handmade pasta ribbons tossed in silky black truffle cream, sautéed king oyster mushrooms, and aged parmesan crisp.

Whole Atlantic croaker stuffed with aromatic lemongrass and scotch bonnet relish, served with charred sweet plantain.

Melt-in-mouth beef short ribs braised for 8 hours in spiced tamarind reduction, served on creamed yam purée.

Whole Atlantic lobster meat baked in rich brandy Dijon velouté, gruyère cheese, and fresh tarragon crust.

Tender smoked goat meat tossed in habanero relish, wrapped in flaky golden oven-baked pastry crisps.

Flash-fried tender baby squid rings crusted in seasoned panko crumbs, served with lime wedges and spicy yaji aioli.

Aromatic restorative broth infused with roasted African nutmeg, uziza leaves, and tender bone-in goat cutlets.

Reposado tequila, cold-pressed organic hibiscus extract, fresh lime juice, agave nectar, and a spicy yaji salt rim.

Bourbon infused with toasted coconut and kola nut bitters, smoked live tableside with cherrywood smoke.

White rum, freshly crushed mint leaves, passionfruit purée, sparkling coconut water, and raw cane sugar syrup.

Pure Alphonso mango churned with fresh coconut milk, topped with passionfruit coulis and mint leaves.

Caramelized sweet plantain and buttery brioche baked in vanilla custard, served with salted rum gelato.

Giant platter featuring Suya Angus Ribeye, Jumbo Tiger Prawns, Asun Goat bites, Truffle plantain, and 4 artisanal dipping sauces. Feeds 3-4 guests.