gin signature cocktails

Inspired by East Africa’s natural resources and native ingredients; Jiko’s cocktails represent a journey of iconic flavours from our region.

Signature CocktailsBarbosa The richness of Takamaka coco rum from Seychelles, washed in coconut oil, and paired with tropical notes from Thika-grown pineapple

Tinted Scarlet Vodka, ginger beer, top Petals from the famed and storied rose farms on the shores of Lake Naivasha, fresh pink grapefruit and sharp ginger, represent the light and layered flavours from the Great Rift Valley

I Am Kane

Dawa 2.1 Limuru tea house-infused vodka, lemon & honey syrup, fresh lime. An homage to the original Dawa - the quintessential Kenyan cocktail - reimagined with an infusion of tea from the Kenyan highlands

Madafu Sawa An ode to the humble coconut, in all its forms; whisky washed in natural coconut fat; fresh coconut water; and tincture made from distilled coconut flesh. Fresh lime and earthy aquafaba add depth of flavour to this story of land and sea

Burning Belly Home to some of the world’s best athletes, this cocktail takes inspiration from the persistence and calm of the walking man. Maize, a staple ingredient in the Kenyan diet, yields a house-made popcorn cordial, adding nuttiness and depth to the subtle and soothing chamomile tea

Hibiscus cooler Infusions of dried hibiscus petals from Kenya’s coast have rejuvenated sailors and traders to the continent for centuries. Lime and mint balance the tart hibiscus and add complexity to the gin base

Turmeric Sawa Islands off the coast of East Africa, famous for their spices, have been a critical source of flavour throughout history. Cracked black pepper adds unmistakable heat to the calming turmeric and its anti-inflammatory properties; blended with citrus from fresh limes and aromatic orgeat - elevating the tequila and revealing its full potential

Champagne | SparklingMoët & Chandon, FR Moët & Chandon Rosé, FR Nederburg Premiére Brut, FR Stellenrust Chenin Blanc, SA

White Wine Nederburg Chardonnay, SA Journey’s End Chardonnay, SA False Bay Sauvignon Blanc, SA Ken Forrester Chenin Blanc, SA

GinGordons Dry Gordons Pin k Hendricks

Cognac / BrandyHennessy V. S Klipdrift

Whisky | WhiskeyJW Black Label JW red Label The Macallan 12 Lagavulin 16 The Glenlivet 18 Woodford Reserve Jack Daniel single barrel Jameson Origina l

Draught BeerHeineken Lager Amstel Lager Guinness

Bottle BeerHeineken Lage r Corona Lager Windhoek Lager

Rosé WineWilderness Bay, AUS

Red WineNederburg Pinotage, SA False Bay Old School – Syrah, SA Waterkloof Shiraz, SA Durbanville Hills Merlot, SA

VodkaBelvedere Grey Goos e Stolichnaya Premium

RumHavana club Añejo 3 Años Bacardi 8 Años Takamaka Spiced Rum Takamaka White Rum Takamaka Extra Noir Rum Takamaka Coco Rum

TequilaEl Jimador Silver El Jimador Reposado Don Julio 70

Sober’s SelectionFizzy Bubblech peach, chamomile iced tea, in-house pineapple shrub, soda, fresh raspberry, fresh blueberry & cinnamon

The Mad Hatter A refreshing South African Rooibos-banana spiced tea, paired with tropical flavour OF Passion Fruit, raspberry and mint

Non - Alcoholic Beverage

WaterStill – Aquafina 330ml Sparkling – Aquafina 330ml

Soft BeveragesSoft drinks Energy Drink Iced Tea – Peach, lemon Fresh Juices (Orange, Pineapple, Watermelon) Packed Juices (Apple, Cranberry, Pineapple)

Prolific in Western Kenya, Inspired by the classic mojito, we combine rum with fresh-pressed sugar cane, and mint to cut the sweetness and add a refreshing end note

- I N N O V A T I V E A F R I C A N C U I S I N E S -

MAINS

Red Red Green (c)

Black-eyed-peas and palm-oil stew, served with plantains, farofa and fresh avocadoA tribute to Africa and its plant-based culture as well as the ultimate comfort food dish

Juicy No Chicken Burger & fried plantains (G, S)

Fried oyster mushrooms, pickled red onions, creamy avocado, peri-peri mango sauce and turmeric vegetal mayonnaiseServed with delicious fried plantainsOne of the Cheffe's first recipes & people's favorite. Tasty and delicious !

Tasty Chicken Salad (F, M, E, D)

Sugar lettuce, marinated chicken, sweet potato chips, “Djansang-caesar” sauceYour classic Caesar salad with an African twist. The ideal compromise between tasty and healthy food

Cuttlefish fricassee, miso, passion fruit & pèbè (ML, F, S)

Fresh cuttlefish cooked with miso-passion fruit sauce and grated nutmeg from Cameroon

Western seafood meets with the richness of African woods and forests

DESSERTS Akwaba Passion fruit-coconut "Parfait", crispy biscuit, lime, fresh mango slices and exotic coulisGourmet and fresh vegetable dessert, The ideal recipe to refresh your ideas and your palate

Gold Chocolate shell, creamy chocolate mousse, crispy biscuit, salted caramel and penja pepperA deliciously regressive dessert made from Ivory Coast's best chocolate !

Served on frisée salad with a toasted bread slice

BITESDelicious fried plantain & homemade sauces Fried plantain with homemade djansang ketchup "Cameroonian style" and a tasty tandoori mayonnaiseA great classic served with classic yet twisted sauces

“Stick-icky” No Chicken bites (g)

Fried oyster mushrooms, ginger-penja pepper syrup, peri-peri mango sauce, djansang ketchupYour classic fried chicken ... but way better! These small bites are coated with a tasty & sticky sauce

Chicken bites Chicken pieces, farofa and tandoori mayonnaiseSmall gourmet and crunchy bites. The perfect appetizer to start your meal !

Sweet “Gbofloto” Puff Puff (G)

Fluffy donuts topped with garnishes according to the Chef's inspiration A staple of African cuisine revisited in a gourmet way by the Chef

(e, g)

(e, M, D)

C-CELERY, CS-CRUSTACEAN, E-EGG, F-FISH, G-GLUTEN, L-LUPIN, D-DAIRY, ML-MOLLUSCS,

M-MUSTARD, N-NUTS, SS-SESAME, S-SOYA, SL-SULPHITE, TN-TREE NUT

C-CELERY, CS-CRUSTACEAN, E-EGG, F-FISH, G-GLUTEN, L-LUPIN, D-DAIRY, ML-MOLLUSCS, M-MUSTARD, N-NUTS, SS-SESAME, S-SOYA, SL-SULPHITE, TN-TREE NUT

A Tiradito is similar to a ceviche but cured for a much shorter time. Kingfish is cured with tamarind and finished in a purple passion fruit emulsion with pickled onion and asapragus for a combination that pairs wonderfully with raw fish.

Prime Indian Ocean Lobster is seared with mustard seed and smoked paprika then finished with toasted coconut and served in a sumptuous soft ugali taco.

*Ugali is the staple food of Kenya. A thick porridge made from ground white maize. We have developed a recipe and technique to turn this into a beautiful soft taco that retains the flavour to pair perfectly with Seafood.

Tamarind Cured Kingfish Tiradito with Passion emulsion & toasted Coriander

Ugali Tacos of Seared Lobster with Limri & Coconut

( F, C, M, SS, S)

(Cs, C, G, ML, M, tn, SS, S)

We Sous Vide the Octopus for 8 hours, then finish it on the BBQ. It is served with a Swahili coastal classic, Kasava poached in Coconut fragranced with clove. This is an outstanding combination.

We take influence from Mombasa and slow cook the pigeon peas following our unique sweet harissa recipe. This perfectly complements the lightly smoked Mahi Mahi, that is finished on the griddle for a wonderful combination of flavours and textures.

Octopus Choma, over Coconut poached Kasava & toasted Garlic

Smoked Mahi Mahi, harissa Pigeon Peas & Asparaguscarpaccio

(ml, c)

(D, C, F, M)

*Choma is the Swahili word for BBQ, and is a much-loved technique for preparing Seafood on the East African coast.

Sweet delicate Shrimp are seasoned with Berbere and then seared for the perfect finish. Served over Githeri, an iconic Kenyan Dish combining White Maize and Red Kidney beans. We rework this classic to create an incredible creamed corn with roasted garlic.

Berbere Shrimp & Githeri (Cs, D)

* Berbere is Ethiopia's most important spice, combining up to 14 ingredients and is similar to a blackening spice with paprika and cumin at the forefront.

A traditional cashew cake from Mozambiquemade with citrus and potatoes


(G,N,E)Suya Shawarma Beef or Chicken marinated with popular Nigerian suya spice

(G,SS,M,D) Michoui Lamb Msemen A Senegalese moraccan dish of slow roasting leg or shoulder of lamb until tender with spices

Chicken Yassa Roti (G,M)

Yassa is a popular Senegalese dish of marinating meat with Dijon mustard, onions, and spices overnight .the meat can be fried or grilled and the onions are cooked slowly until tender .

Chicken Almond Bastille (G,E,N,D) Moroccan dish made with chicken, almonds and spices, wrapped with phyllo dough and baked

(G,D,N,E)Shakshuka Msemen merguez sausage, spicy tomato sauce and poached egg

Proteins

Shrimp Piri Piri Flatbread (G,D,CS )

Widely popular in Africa piri Piri is a bird eye chili sauce that can be paired with different

Harissa Eggplant Flatbread (G, D)

Eggplants grilled and paired with harissa sauce on a whole wheat flatbread

Maneesh Flatbread (G,D,SS)

Vegetarian flatbread made with sesame seedszaatar spice, served with black eye peas hummus

Bill tong Prosciutto Okra Flatbread (G, E,D)

Okra and tomato jam served on a corn flatbread with fried okra and prosciutto

(G,SY,D )Spiced Dates Duck Flatbread Spiced date marmalade with roasted duck served on a whole wheat flatbread and labneh sauce


AFRO WOK BARServiving up our signature black fried rice bowls

Oxtail fried rice (SS,SY,E)

Collard green fried rice (SS,SY,E)

HOUSE SALADS

Noodle Salad (N,SY)

Green beans, grilled yams, fried peanuts, Yuzu turmeric dressing

Add OnDuck

SMALL PLATES

Black-EyeD Pea Hummus Plantain Chips

Crispy Ginger Spiked Squid (ML,N,D)

Okra Fries, Sweet Chili Peanut Sauce

BBQ Shrimp & Okra skewers (CS,M)

Spicy Bbq Sauce

Shrimp Bao (G,CS,E,SS)

coleslaw, peri peri mayo, cilantro, pickle chili & pickle green papaya

AFRO DIM SUM

Oxtail Dumplings (G,D)

Green Apple Curry Sauce, smoked chilLi oil, coriander

Shrimp & Crab dumplings (CS,G,SY)

Scallion turmeric ginger dip

Fried or steamed



Our Goat neck is slow smoked, pulled and then tossed through a jaggery, orange and star anise basting that is sweet, sour and utterly delicious. It is then finished with a shaved fennel and mint to add a wonderful fresh element.

'Melt in your mouth' Goat shank in a traditional yellow lentil Kenyan curry, fragranced with mustard seed, coriander and paprika. Served with a Chapati and �nished with a fresh gremolata to lift your taste buds.

*Ugali is Kenya's staple food, a white maize dish. We have created an Ugali Taco recipe to perfectly complement this creation.

*The Kenyan Street Chapati has evolved over time and is similar to an Indian Paratha. Pan fried with layer upon layer of delicate pastry.

Ugali Taco of Slow Smoked Neck in an Orange & Star anise syrup

Goat Shank & Lentil curry, Kenyan street Chapati with a Curry leaf, Scallion & Cilantro gremolata (G)

We blacken the goat fillet with our secret spice, then place it in mashed matoke and wrap it all in a banana leaf. It is then finished on the grill and served with a celeriac chimichuri to punctuate the flavours

We sous-vide the goat shoulder to “fall off the bone” perfection, then baste it with lime and chilli and char it on the grill. Served with Ugali fries, a gooseberry chutney and a Kenyan vegetable staple known as Sukuma wiki, a hearty sautéed Kale.

*Matoke, the staple food of Uganda is a green banana, similar to a plantai., It is savoury, fragrant and delicious.

*Nyama Choma is a culinary institution in Kenya. The literal translation is BBQ'd Meat.

Tender Loin & Matoke in Banana Leaf with a Celeriac Chimichuri

“Nyama Choma” Shoulder with Ugali Fries & Sukuma Wiki

(D, N, C)

(D, N, C, SS)

*Ugali is Kenya's staple food, a white maize dish. We allow it to set then cut it into skinny fries and crisp them up in the fryer- these are not to be missed.

Perfectly BBQ'd ribs basted with a lime and honey dressing and served with sweet potatoe fries and a traditional Kenyan street salad of cherry tomato, onion & fresh coriander .

BBQ'd Ribs with Honey & Lime basting, Kachumbari and Sweet Potato Fries (D, N, C, SS)

(D, C, G, N, SS, TN)

MARRAKESH MA’AKOUDA (D, E)

Potato, egg, onion, garlic, mint, harissa yoghurt AND crispy potato fritters

served with a fresh mint and Harissa yoghurt

CAIRO TAAMEYA (SS)

Fava beans, aubergines, tahini and sesame seeds Busy Cairo Street falafel snack made with fava beans, served with a Babaganoush dip

KAMPALA ROLEX (E, G)

Beef curry egg in chapati Ugandan-style beef curry omelet wrap in a chapati

NAIROBI SAMBUSA (G)

Mince chicken, peas, Potato and coriander Kenyan version of samosa parcels filled with chicken, potato and peas served with a fresh coriander dip

LAGOS NIGHT (N)

Lamb, Suya spice, Cassava Nigerian famous delicacy, sliced lamb dusted with suya spices, cassava crisps

ASSINIE EATS (CS, E, G)

Plantain, Crab, Tomato An Ivory Coast beach favorite, crab meat and plantain croquettes SERVED with a tomato relish

DURBAN BUNNY CHOW (G)

Lamb curry, bread, chilLi Durban style hot Lamb curry served in a hollowed STEAMED bread

MAPUTO PRAWNS (CS)

Tiger Prawns, coconut, garlic, lemon, chiLli Traditional “Maputo” fish market butterfly Prawns cooked in coconut milk WITH garlic, lemon and chiLli sauce

VIRUNGA GITOKI (G)

Green banana, peas, onions Modern version of traditional Virunga Mountains Green Banana and green peas stew

GREAT LAKES NDAGALA / KAPENTA (F, G, E)

Whitebait, mayo, pili pili Deep fried Great Lakes whitebait dusted in flour and served with spicy mayonnaise


All prices are in UAE Dirhams and inclusive of all applicable taxes

Signature Cocktail’s

Mam Nandi Whisky with clarified sorghum (Mqombothi), cold smoked triple sec, charcoal grilled lime - home made honey comb water - toped up with baobab foam Served with cold cigar smoke in an Epic box

African Swizzle Rum paired with white cacao and Lychee, banana puree & tamarind paste, aloe water. Finish with rhubarb bitters

African Dusk Amarula, Tequila, Apricot Brandy.A quick pick me up after a long day!

Butternut Sour Vodka with butternut purée, fresh lime juice, honey and cellulose finished with a dehydrated butternut

Southern Mule Vodka with green tea cordial, Yuzu, South African sauvignon Blanc, and ginger ale. finished of with a Boabab foam

Midnight Cruz Dark rum, Shot of espresso, maple syrup, Indian tonic. Fresh orange zest leaves your nostrils with long finish

Lobola Whisky, Sherry wine and Japanese umeshu with Rooibos Cordial

Vodka

Belveder e Grey Goos e Stolichnaya Premium

GinGordons Dry

Gordons Pin k Hendrick s

RumHavana club Añejo 3 Años Bacardi 8 Años Takamaka Spiced Rum Takamaka White Rum Takamaka Extra Noir Rum Captain Morgan Black Label

TequilaEl Jimador Silver El Jimador Reposado Don Julio 70

Cognac / BrandyHennessy V.S Klipdrift

Whisky/WhiskeyJW Black Label The Macallan 12 Lagavulin 16 The Glenlivet 18 Woodford Reserve Jack Daniel single barrel Jameson Original

Draught BeerHeineken Lager Amstel Lager Guinness

Bottle BeerHeineken Lager Corona Lage r Windhoek Lage r

CoffeeAmerican o Espresso Double Espresso Cappuccino Café Latt e Hot Chocolate Café MochaIced Coffee Cold Brew – Vanilla, Caramel Frappuccino – Vanilla, Caramel

WaterStill – Aquafina 330ml Sparkling – Aquafina 330ml

Soft BeveragesSoft drinks Energy Drink Iced Tea (Peach, lemon) Fresh Juices (Orange, Pineapple, Watermelon) Packed Juices (Apple, Cranberry, Pineapple)

Wine

Champagne/Sparkling Moët & Chandon, FR Moët & Chandon Rosé, FR Nederburg Premiére Brut, FR Stellenrust Chenin Blanc, SA

White WineNederburg Chardonnay, SA Journey’s End Chardonnay, SA False Bay Sauvignon Blanc, SA Ken Forrester Chenin Blanc, SA

Rose WineWilderness Bay, AUS

Red WineNederburg Pinotage, SA False Bay Old School – Syrah, SA Waterkloof Shiraz, SA Durbanville Hills Merlot, SA

Mocktail

Date Night Medjool date, Apricot, apple juice and lemon juice

Desert Storm Passion fruit, lemon juice, ginger ale finish WITH A HINT OF CHILLI

Non -Alcoholic Beverage

Organic TeasEnglish Breakfast Majestic Earl Grey Herbal - Ginger Breeze Herbal - Chamomile Cooler Green - Jasmine Mao Jian Green - Spring Mao Feng Moroccan Mint

Rotisserie Birds

Baby Chicken | Duck (D, G)

OUR SLOW ROASTED BIRDS ARE COATED IN JERK SPICES RUB AND SERVED WITH A SLICE OF BUTTERMILK CORN BREAD

1/4 chicken with one side 1/2 chicken with two sides 1/4 Duck with one side 1/2 Duck with two sides

The Coops fried Chicken Buttermilk fried chicken (D, G)

Devils Quail (G)

Crispy Giblets & Livers (G)

The Big Coop (D, G)

�1/4 Rotisserie Duck, 1/4 Rotisserie Chicken, Buttermilk Chicken and a choice of 2 sides

Sides Potato Salad Cole slaw Sweet plantains

(E)

Sauces Barbecue | Tamarind | Ginger Peanut | Smokey Jerk

The Coop RollsSelection of Birds in our signature squid ink buns, served with slaw, mayo, pickle chilis & chives

Butter milk fried chicken (D, E, G, ML)

Rotisserie chicken (G, E, ML)

Carved Duck (G, E, ML)

Harvest Bowl (E, G)“To plant a garden is to believe in tomorrow”

Fresh Collard greens & Cabbage, roasted sweet potatoes, kernels, radish, cornbread croutons with Smokey chipotle mayo dressing

Add on Rotisserie chicken | Carved Duck

(E)

Corn on the cob

Crispy Fries sweet potato fries

(D)


MADAGASCAN CHOMAHAWK (D)

1KG TOMAHAWK, GREEN PEPPERCORNSGRILLED TOMAHAWK WITH A CREAMY MADAGASCAN PEPERCORN SAUCE

CHERMOULA DUCK LEG Crispy duck leg marinated in chermoula paste and grilled to perfection

CHISA NYAMA / NYAMA CHOMA Boerewors - Beef Rib eye - sweet corn - chakalaka Ultimate African meat platter made of boerewors; ribeye steak complimented with chakalaka

POISSON BRAISÉ (F)

Whole fish, fresh herbs, attiékéWhole fish of the day grilled and served with Attieké salad

SWAHILI LAMB Lamb chops - Zanzibar spice, cabbage, tomato, onions, coriander Zanzibari spiced Lamb chop slowly grilled and served on a bed kachumbari salad

CHUKUYA / DIBI (M)

Short rib, mustard, onionsBraised short ribs wrapped in paper and complimented with onions and mustard salsa

OSTRICH SLIDERS (D, G)

OSTRICH mince - cheese - plantainJuicy sliders with grilled OSTRICH patties cheese served on a deep-fried plantain BREAD

CHICKEN PERI-PERI Baby chicken, coconut, garlic, lemon, chiliMoist Mozambican style grilled half baby chicken marinated in chili and coconut sauce

SIDES PILAUJOLLOFROASTED PLANTAIN

MEALI MEALGREEN BANANASPICED POTATO WEDGES


gin signature cocktails

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