Restaurants & bars
Fire, terroir and a cellar four thousand bottles deep
Three kitchens led by Chef Ngozi Adaeze, open to residents and city guests alike — with your dietary notes carried across all of them.
The venues
Where you will eat tonight
Contemporary Nigerian
Ugo — Fire & Terroir
Chef Ngozi Adaeze
Clay-pot ofe akwu with Atlantic prawn
Wood-fired & raw bar
Atrium Grill
Chef Marco Ferretti
Dry-aged tomahawk, suya butter
Poolside all-day
Palm & Pearl
Chef Ada Okonkwo
Smoked catfish tartine
Chef specials
Tonight from Chef Ngozi
Ofe Akwu Royale
Palm fruit, Atlantic prawn, native spice
₦42,000
Charcoal Guinea Fowl
Ogiri glaze, burnt honey, plantain
₦38,500
Egusi Velouté
Melon seed, smoked scallop, herb oil
₦29,000
Gold Leaf Puff-Puff
Vanilla custard, 24k leaf, tamarind
₦18,000
Reserve a table
Ugo — Fire & Terroir
Sitting
Guests
Held for 30 minutes · no card required
The cellar
Four thousand bottles, one sommelier
Curated by Head Sommelier Uche Nnadi, with verticals from Bordeaux, Burgundy, Tuscany and the Cape.
Château Margaux
Margaux, 2016
Cedar, violet, graphite
Dom Pérignon P2
Champagne, 2004
Brioche, citrus zest
Sassicaia
Bolgheri, 2018
Cassis, tobacco leaf
Meerlust Rubicon
Stellenbosch, 2019
Plum, cocoa, spice
Puligny-Montrachet
Burgundy, 2020
Hazelnut, white peach
Vega Sicilia Único
Ribera del Duero, 2011
Fig, vanilla, leather