Bookings/Menu

After the sell-out success of PAPA L’s KITCHEN summer and autumn menus, Executive Chef and Founder – Lawrence Gomez, is back again from July 1st with his brand new and exciting food concept called “African Fusion Cuisine.”

Born in Serre kunda, The Gambia, Gomez has incorporated the flavours of several dishes which his Mother taught him to cook whilst growing up and fused them with a range of dishes drawn on his 15 years’ experience working in some of London’s top restaurants, including The Ivy, Sexy Fish and Scott’s in Mayfair on top of his many experiences cooking for Celebrities and Royalty.

 

@ 16-17 Jermyn Street, St James’s, London SW1Y 6LT

BOOK NOW

*BUY ONE GET ONE FREE ON OUR SELECTED SIGNATURE COCKTAILS EVERY WEDS-SAT BETWEEN 5-7PM FOR THE REST OF MAY*

 

À La Carte Menu

 

STARTERS

  • Coco Bread (v) 3.75
  • Plantain Crisps (v) (vg) 4
  • PAPA L’s Grilled King Tiger Prawns 16.5
  • Sweet potato croquettes with lime and rocoto sauce (v) 9.5
  • Tempura Kanja (okra) with lemon and homemade chilli salt – (v) (vg) 10
  • Seared scallops in a shell with chorizo and smoked paprika relish 17
  • Grilled Avocado salad with mango salsa (v) (v/g) 1o
  • Lamb Merguez Sausages with chipotle mayo 10
  • Grilled Asparagus with honey and mustard vinaigrette (v) (v/g) 10.5

 

MAINS

  • Grilled Cornish lemon sole with shallots, garlic, lemon zest & olive oil dressing and lemon muslin 19
  • Honey glazed salmon supreme with ginger, soy, sesame, chilli & lime dressing and Kenyan green beans 26
  • PAPA L’s BBQ lamb cutlets 30
  • Coconut curry chicken with sugar snaps & baby sweetcorn and cornbread 21
  • Dry aged bone-in Rib eye steak with PAPA L’s compound butter and cassava fries 37
  • BBQ Iberico pork cutlets with aioli raw slaw and burnt lime 26
  • Stone Bass fillet with crushed potatoes, smoked tomato dressing and bisab puree (okra and spinach sauce) 21
  • Giant sea prawns with madombi dumpling and ebbeh sauce (cassava and seafood sauce) 28
  • Chickpea stew with akara (black eye bean fritters) (v) (vg) 19
  • Roasted Cauliflower florets with cauliflower hummus and chilli jam (v) (vg) 18

 

SIDES

  • Coco Bread (v) 3.75
  • Steamed spinach with homemade chilli oil or plain steamed (v) (vg) 5
  • Ma’s Benachin rice (v) (vg) 6
  • Cassava fries with rocoto sauce (v) 5
  • Grilled tender stem broccoli with tomato vinaigrette (v) (vg) 5.5

 

DESSERTS

  • Baked Ugandan vanilla cheesecake with Nespresso chantily cream (v) 11
  • Chocolate brownie with rum syrup and salted caramel gelato (v) 12
  • Lemon tart with creme fraiche and blueberry compote (v) 10
  • Banana Cake with Vegan Caramel and plantain crisps (v) (vg) 11

 

*OPENING HOURS*

Wednesday – Saturday 5pm- close

*BUY ONE GET ONE FREE ON OUR SELECTED SIGNATURE COCKTAILS EVERY WEDS-SAT BETWEEN 5-7PM FOR THE REST OF MAY*

BOOK NOW

Fresh Out The Oven

For the latest news, plus more details on our availability and the ever-growing menu we provide, please fill out your details here and we’ll add you to the PAPA L’s mailing list!

What people say...

His professionalism has made the process smooth from end to end and we are excited to be a small charity involved with such a unique experience.

The food was 10/10, the creativity was 10/10, the style and professionalism was 10/10. I would 101% recommended Lawrence - his food talks for itself, there is nothing you have to worry about.

Lawrence had this wonderfully warm charm. He was busily preparing these stunning looking plates within inches of us, so focused on his craft yet so engaged with us at the same time.