Menu

Stack of thick pancakes with spiced cinnamon butter and hibiscus compote. Unhurried breakfast food.

Stone-ground oats slow-cooked until silky, with roasted groundnuts, seasonal fruit, and a drizzle of honey. Warm, grounding, and made from scratch.

Two eggs your way, with farm-made sausage, wilted garden greens, and oven-roasted sweet potato. Everything on this plate is grown or made at Chalo.

Freshly fried mandasi, golden and soft, lightly dusted with coconut. Served with house-made fruit jam and raw local honey. Malawi's morning, done properly.

A herb and cheese omelette folded with tomato and onion, wrapped in soft flatbread. Clean flavours, properly made.

Farm eggs poached low and slow in a spiced tomato and pepper sauce, served with toasted bread. A dish that earns its place on any menu in the world.

Roasted sweet potato with slow-caramelised onion, peppers, and baby spinach, finished with a farm egg and cold-pressed herb oil. The kind of breakfast that holds.

Golden and deeply buttery, served with a drizzle of syrup. The kind you don't rush.

Espresso drawn long with hot water. A touch of local honey on the side.

Equal parts espresso, steamed milk, and foam. A classic, done well.

The foundation. Short, dark, and direct.

Smooth and close. Espresso finished with silked milk, no fuss.

Our house latte. Espresso with steamed milk, hazelnut, and a whisper of cinnamon.

Espresso marked with a spoonful of foam. Small but present.

Espresso, dark chocolate, and steamed milk. Rich without being heavy.

Espresso over condensed milk, topped with steamed milk. Sweet, smooth, and deeply satisfying.

A classic black tea, served as it should be.

Malawi's own black tea, hand-picked from the estates of Thyolo and Mulanje. Rich, robust, with a quietly sweet finish.

Light and clean. Served plain or with honey.

Naturally caffeine-free. Warm, slightly sweet, and easy on the afternoon.

Rich dark chocolate melted into steamed milk. Warm and unhurried.

Espresso over ice with caramel and cold milk. Sweet and smooth.

Espresso over ice drawn through roasted hazelnut. Cold, rich, and familiar.

Brewed in-house and served cold. Refreshing and lightly sweet.

Charcoal-grilled wings lacquered in a smoky barbecue glaze. Served with simple slaw and chips. Order more than you think you need.

Tender chicken cubes marinated in lemon, garlic, and farm herbs, grilled over charcoal. Served with simple slaw. The white wine order writes itself.

Short rib and farm sausage from the fire, served on a wooden board with stir-fried seasonal vegetables, rice, and tomato relish or served with slaw and chips. The fire, the farm, and the table — all on one board.

Char-grilled Malawian beef, rested and sliced simply. Served with slaw and chips. For the table.

Char-grilled Malawian beef, rested and sliced simply. Served with simple slaw. No sauce needed.

Nyama Yowotcha slices from the fire, beef samosas fresh from the fryer, chilli honey fries, Chalo house pickle, and chilli sauce. Served with slaw and chips. Built for the table.

Pork riblets in bbq sauce from the fire, charcoal chicken strips, beef samosas,Served with slaw and chips. For the group that wants everything.

Beef slices and ox kidney from the charcoal fire, with crispy onion rings, house tartare sauce, and Chalo house pickle. Served with slaw and chips. Built for slow eating and good conversation.

Vine tomatoes and garden cucumber with shallots, fresh herbs, and a spoonful of Chalo house pickle. Dressed simply with good oil. Honest food.

Seasonal greens, tomato, and cucumber, dressed simply with Chalo house pickle. Light, fresh, and from the garden.

Grilled chicken breast, sliced over garden greens, cucumber, vine tomatoes, and Chalo house pickle. Dressed simply with herb oil. The salad that holds its own as a main.

Heirloom beans slow-cooked with seasonal greens and ground spices, served with nsima. Rooted, filling, and entirely from the land.

Malawian beef slow-cooked in a rich tomato and onion sauce until tender. Served with rice or nsima, zotendela, and seasonal vegetables.

Chicken slow-simmered with tomato, onion, and garden herbs until deeply flavoured. Served with rice or nsima, zotendela, and seasonal vegetables. The dish Chalo is built on.

Malawian goat braised low and slow with aromatics until it yields completely. Served with rice or nsima, zotendela, and whatever the season is offering. This is the one.

Penne tossed in a slow-cooked tomato and chilli sauce. Simple, bold, and exactly right.

Malawian beef strips and mushrooms sautéed and finished in a sour cream sauce, served over buttered mash with vegetables. A kitchen classic, made with Malawian beef.

Whole chambo pan-fried golden, with Chalo potatoes, seasonal greens, and house tartare sauce. Endemic to Lake Malawi. Found nowhere else.

Chicken breast pan-seared and tossed with garden herbs, roasted tomatoes, and crumbled feta through penne. Light, bright, and built for a glass of white wine.

Pork medallions pan-seared and finished in a honey-mustard sauce, served with buttered mash and seasonal vegetables. Precise and satisfying.

Malawian rump grilled to order, served with a rich mushroom pepper sauce, Chalo potatoes, and garden greens. The sauce, the dark plate — the dish that earns its place on a Saturday afternoon.

Short rib braised low and slow until it yields from the bone. Served with buttered mash, roasted seasonal vegetables, and a rich braising jus. The most considered plate on the menu. Worth every minute it took.

Malawian beef wok-fired with green peppers, carrots, and onion in a rich, smoky sauce. Served over steamed rice in a wide bowl. Bold flavour, built for sharing.

A slow-cooked curry of seasonal vegetables and warming spices, served with steamed rice. Built from whatever the farm and market are offering.

Hand-crimped pastry filled with spiced seasonal vegetables, fried until golden. Served with tomato and onion relish.

Hand-crimped pastry filled with seasoned Malawian beef, fried until golden. Served with tomato and onion relish.

Chicken breast with slow-caramelised onion, house slaw, and chilli mayo, wrapped in soft flatbread. The lunch order that works every time.

Slow-cooked Malawian beef mince with beans and herbs, wrapped and served warm. Grounding and generous.

Crisp-fried flatbread filled with spiced seasonal vegetables and beans. Golden outside, warm and full within.

Farm potatoes roasted with herbs. Crispy outside, soft within.

Hand-cut fries tossed in chilli honey. Sweet heat.

Cut fresh and fried golden.

Creamy, buttered, and made to order.

Malawi's foundational grain. Stone-ground white maize, cooked smooth and served warm. The base of everything.

Steamed and served simply.

Seasonal slaw or garden greens, simply dressed.

Our signature side. Hand-cut, fried golden, and impossible to share.

Fresh mandasi, warm from the kitchen, served with vanilla ice cream and a drizzle of raw honey. Malawi's doughnut, elevated.

Mint, chocolate, strawberry, or vanilla. Thick, cold, and made to order.

Golden, buttery waffles served with a scoop of vanilla ice cream. The breakfast waffle, dressed for dessert.