❦Menu❦

Soft eggs whipped to order with butter and a pinch of black pepper.

Three-egg omelet folded with melted local cheese and chives.

Thick brioche soaked in vanilla custard, griddled until golden, dusted with cinnamon sugar.

Crumbled flatbread sautéed in spiced clarified butter — the everyday way to start a morning in Addis.

Velvet's house chechebsa — spiced kibe, fresh herbs and a soft-cooked egg layered on top.

Fasting-friendly chechebsa, prepared without dairy or eggs.

Slow-cooked sirloin, caramelised onions and pickled chili on a toasted baguette.

Juicy beef patty, cheddar, caramelized onions and our secret sauce.

Hand-formed beef patty with cheddar, smoked sauce and crispy onion.

Pan-fried chicken breast with avocado and chipotle mayo.

Double cheese, double patty.

Tuna mayo, crisp lettuce and tomato on toasted bread.

Beef tibs rolled in injera with awaze and pickled vegetables.

Grilled chicken, lettuce, tomato and garlic sauce in a soft tortilla.

Roasted seasonal vegetables, hummus and tahini in a soft tortilla.

Pan-fried breaded chicken cutlet with a wedge of lemon and herb mayo.

Tender grilled chicken breast finished with lemon-butter sauce.

Diced chicken tossed in a smoky garlic-pepper sauce.

Chicken brought to the table sizzling on a cast-iron pan with onions and peppers.

Sirloin strips sizzling on a hot pan with grilled vegetables.

Pan-fried fish fillet with a sizzling vegetable medley.

Pan-fried breaded fish cutlet with tartare sauce.

Fish simmered in a paprika-rich Hungarian-style sauce.

House hand-tossed pizza layered with premium toppings and fresh basil.

Hand-tossed beef pizza with sautéed onions and aged mozzarella.

Hand-tossed chicken pizza with bell peppers and mozzarella.

Tuna, capers, red onion and oregano on a thin crust.

Margherita base with seasonal vegetables.

Creamy white sauce, your choice of chicken or beef, finished with cracked black pepper.

Classic carbonara — pancetta, egg yolk, parmesan and a swirl of black pepper.

Parmesan cream sauce loaded with garlic-butter mushrooms.

Spaghetti tossed in a slow-cooked beef bolognese.

Spaghetti finished in fresh tomato, garlic and basil.

Our sharing plate for three — a curated tour of the Velvet kitchen.

Bite-sized beef cubes sautéed with onions, rosemary and a green chili kick.

Shredded canned tuna folded into spiced injera and slow-simmered berbere sauce.

Sautéed tibs simmered into a bed of soft injera with awaze and karia chili.

Slow-simmered split-pea purée darkened with berbere and finished with niter kibe.

Fasting injera firfir tossed in a brisk tomato-berbere sauce.

Pureed shiro brought to the table sizzling in a clay dish — scoop with injera.

Smooth shiro prepared without dairy for fasting days.