Gursha

Doro Wat

Classic Ethiopian chicken stew slow-cooked in a deep berbere and onion sauce, served with a hard-boiled egg that soaks up the heat — the dish to judge any Ethiopian kitchen by.

Kitfo

Ethiopian beef tartare seasoned with mitmita chili and clarified spiced butter, served raw or lightly warmed — fragrant, rich, and not for the timid.

Vegetarian Combination Platter

An assortment of misir wat, gomen, shiro, and other plant-based stews arranged on injera — a broad introduction to Ethiopian flavours with real depth in each preparation.

Tibs

Sautéed beef or lamb cooked with onions, peppers, and rosemary — a lighter, drier contrast to the stews that shows off the quality of the meat.

Shiro

Smooth, slow-simmered chickpea flour stew seasoned with berbere — deceptively simple and one of the most comforting dishes on a traditional Ethiopian menu.

Injera

House-made sourdough flatbread with a pronounced tang and ideal spongy texture — the foundation of every meal and a marker of quality in its own right.