Beef Shawarma
Toasted wrap filled with spiced shaved beef, cabbage, and sweet-mayo sauce.
Menu • Kitchen & Bar
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Toasted wrap filled with spiced shaved beef, cabbage, and sweet-mayo sauce.
Juicy grilled patty with fresh lettuce, tomato, and sauce in a soft bun.
Wok-tossed rice with fresh mixed vegetables, eggs, and light soy sauce.
House fish sauce, rich and peppery. Pairs with rice or swallow.
Classic West African rice simmered in rich tomato, pepper, and onion stew.
Nigerian-style salad with crisp vegetables, egg and dressing.
Simple seasoned noodles. Add any protein or sauce.
Aromatic unpolished local rice, perfect with spicy ayamase stew.
Crispy, golden deep-fried potato batons lightly salted.
Savory rice stir-fried with sweet corn, carrots, green peas, and spices.
Steamed bean pudding, soft and well spiced.
Traditional local rice cooked in palm oil with crayfish, dry fish, and iru.
Stir-fried noodles loaded with spicy, smoky roasted goat meat chunks.
Spaghetti tossed with fresh seasonal garden vegetables and herbs.
Spaghetti cooked in rich Nigerian tomato, pepper, and onion sauce.
Spaghetti stir-fried with crisp bell peppers, onions, and seasonings.
Smoky, fire-roasted chopped goat meat tossed with spicy habaneros and onions.
Crisp fried panla fish, seasoned and served hot.
Spicy goat head delicacy tossed in rich, savory palm oil sauce with utazi.
Tender cow foot chunks tossed in a spiced palm oil and potash sauce.
Traditional wild game meat sautéed in rich, spicy habanero pepper sauce.
Signature trio featuring Gbegiri bean soup, Ewedu, and spicy pepper sauce.
Alaran
Dark, silky swallow made from dried yam flour, perfect with Abula.
Rice cooked and tossed with smoky peppered asun goat meat.
Whole large croaker fish seasoned with aromatic herbs and flame-grilled.
Fresh catfish marinated in special herbs and grilled with a savory glaze.
Skewered tender beef chunks grilled to juicy perfection with spices.
Beef in a savoury tomato and pepper sauce.
Grilled beef steak cooked to order with house seasoning.
A boiled egg, simple and ready to add to any plate.
Slow-cooked minced beef and tomato sauce.
Fresh whole catfish seasoned and gently grilled with aromatic herbs.
Aka "point and kill," is a popular West African dish that features catfish cooked in a spicy and flavorful broth. The name "point and kill" comes…
The house chibsun: chicken and asun brought together in one peppery plate.
Jollof rice served with the house chibsun chicken-and-asun combination.
Chicken simmered in a fragrant curry sauce.
Skewered marinated chicken cubes grilled with onions and bell peppers.
Chicken in a savoury tomato and pepper sauce.
Toasted flatbread filled with seasoned roasted chicken, veggies, and sauce.
Crunchy cabbage and carrot slaw in a creamy dressing.
Crisp fried chicken finished in a tangy peri-peri glaze.
Catfish portion, grilled and seasoned.
Croaker portion, grilled and seasoned.
An XXV signature plate, built in-house. Ask your server for today's build.
We elevate your experience with BBQ prawns, grilled to perfection and bursting with smoky sweetness. This dish is a symphony for your senses, a celebration of…
Rich Calabar vegetable soup packed with fluted pumpkin leaves and fresh waterleaves.
Rich Yoruba-style stewed leafy greens cooked with bell peppers and palm oil.
Egg sauce cooked with tomato, pepper and onion.
Ground melon seeds, cooked with flavourful broth, stock fish, smokedfish, ponmo & rich spices garnish with spinach. Thick, hearty, tastes like home.
Smooth jute-leaf soup, the traditional partner to amala.
Silky jute leaf soup paired with fresh okra and traditional seasoning.
Freshly chopped okra soup simmered with mix peppers, local spices, smoked fish, stock fish and seasonings. Thick, hearty, and full of flavor.
A fried egg, cooked to order.
Sweet ripe plantain slices fried until golden brown and caramelized.
Soft, pliable fermented cassava dough staple with a traditional tangy taste.
Gizzard and fried plantain tossed together in a peppery sauce.
Skewered seasoned chicken gizzards grilled with bell peppers and onions.
Juicy chicken quarter seasoned with herbs and grilled until golden brown.
Naturally sweet honey beans cooked soft in palm oil.
We elevate your experience with BBQ prawns, grilled to perfection and bursting with smoky sweetness. This dish is a symphony for your senses, a celebration of…
Prepare to set sail on a flavorful journey with our Kedjenou Gleany & Basmati Rice, a vibrant tapestry of West African and Indian influences. Dive into…
Kedjenou Sauce
Fried goat meat, the house La'Toye cut, seasoned and crisp-edged.
Soft, white swallow made from sun-dried cassava flour.
Macaronni
Indomie noodles stir-fried with sausages, eggs, and garden vegetables.
The classic ayamase pepper sauce with assorted meat. Made for ofada rice.
Savory wild mango seed soup cooked in a rich, flavorful broth. loaded with stockfish, smokedfish diced goat meat, ponmo, with spices &leafy greens. The perfect comfort…
A Culinary Voyage at XXV On Point Barstaurant®
Assorted meat and offal cuts tossed in a spicy, flavorful pepper sauce.
Tender seasoned beef strips tossed in a rich, spicy pepper sauce.
Thinly sliced chicken dusted with spicy peanut yaji spice and char-grilled.
Medium croaker fish seasoned with local spices and grilled over open flames.
Nutritious soup made with shredded afang leaves, waterleaves, and palm oil.
Traditional soup cooked with washed bitter leaves, cocoyam thickener, and spices.
Classic swallow prepared from toasted cassava flakes (garri) and hot water.
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