Every plate tells
a Windhoek story.

Creamy maize porridge with roasted local honey, toasted almonds, seasonal fruit and a drizzle of marula cream.

Two free-range eggs any style, Kalahari boerewors, grilled tomato, sauteed mushrooms, sourdough toast and chakalaka relish.

Smashed Hass avocado, poached egg, pickled red onion, sumac and chili flakes on artisan sourdough.

Three-egg omelette folded with spiced ostrich fillet strips, roasted peppers, baby spinach and aged cheddar.

House-made granola, Greek yoghurt, acacia honey, toasted coconut flakes and passion fruit curd.