Italian craft · American smoke · West African fire

TERRA

Three continents. One fire.

Reserve a table

I · To begin

Burrata

Split at the table. Charred peach, basil oil, bread from the oven.

II · From the oven

Margherita

Ninety seconds in the wood fire. San Marzano, fior di latte, the pull.

III · Over the coals

Suya

Peanut, chili and smoke. Skewered and turned over open embers.

IV · From the cellar

The pour

One European cellar, chosen to meet the fire.

I · To beginBurrata

II · From the ovenMargherita

III · Over the coalsSuya

IV · From the cellarThe pour

Our fire

One flame, three traditions.

The oven came from Naples. The smoker learned its patience in Texas. The coals burn the way they do on a Lagos street at night. Every dish at TERRA passes through the same fire.

The menu

To begin

Burrata: charred peach, basil oil, sourdough; 18
Suya beef tartare: yaji spice, quail yolk, plantain crisps; 19
Smoked pepper soup: roasted tomato, scotch bonnet oil; 14

Primi

Tagliatelle al ragù: slow-braised beef, parmigiano; 26
Jollof risotto: smoked tomato, scotch bonnet, crispy shallots; 27
Cacio e pepe: pecorino, toasted black pepper; 22

Wood-fired pizza

Margherita: San Marzano, fior di latte, basil; 19
Diavola: spicy salami, hot honey, chili; 23
Smoked mushroom: taleggio, thyme, truffle; 24

Secondi

Suya-spiced dry-aged ribeye: bone-marrow butter, watercress; 58
Peri-peri chicken: half bird, charred lemon, garlic sauce; 32
BBQ short rib: twelve-hour smoke, pickled onion; 44
Egusi-crusted lamb: bitter leaf, roasted yam; 46

Sides

Fried plantain: chili salt, lime; 8
Charred broccolini: anchovy, lemon; 9
Smoked mac and cheese: three cheeses, crumb; 10

Dolci

Tiramisù: espresso, mascarpone, cocoa; 12
Puff puff and honey: warm, with wildflower honey; 10
Affogato: vanilla gelato, hot espresso; 9

Sample menu for a fictional restaurant. Prices are illustrative.

The cellar

One European cellar.

Barolo, Piedmont: Nebbiolo, firm and rose-scented; 16 / 72
Rioja Reserva, Spain: Tempranillo, vanilla and dried cherry; 13 / 58
Côtes du Rhône, France: Grenache and Syrah, warm spice; 11 / 48
Grüner Veltliner, Austria: white pepper, green apple; 12 / 52
Champagne Brut, France: for the first toast; 18 / 90

“With the suya ribeye, take the Barolo. Its tannin meets the spice, and the char brings out the roses.”
Our sommelier

From the kitchen