Appetizers & Salads
MASAII SALAD
Red & yellow beets over salad greens, tamarind vinaigrette...$9
QUINOA MANGO MACADAMIA SALAD
w/Tandoori shrimp...$12
SAKU TUNA SALAD LAMU STYLE
w/Miso dressing & wakame salad...$14
TANGERINE GINGER CHICKEN SALAD-GRILLED AND GLAZED
w/Thai basil honey rice vinegar dressing...$12
SOUP DU JOUR .......P/A
The exotic flavours of Manyata
Dessert Menu
AMARULA TRUFFLE TORTE
Elegant Chocolate Truffle laced with the essence of amarula fruit topped with dark ganache (flourless base)...$8
AMARENA CHERRY CHEESECAKE
Soft & velvety cheesecake with wild amarena cherries & syrup...$8
ORANGE PECAN & SPICED BUNDT CAKE
Served with fig & port ice cream...$8
DARK RUM INFUSED BANANA BREAD PUDDING
Flaky croissant, rum-kissed banana pudding surrounded by créme anglaise...$8
AMBROSIA FRUIT TART
Layers of frangipane & créme patissiere baked with seasonal fruit...$8
APPLE CUSTARD CARAMEL GALETTE
Puff pastry with custard, layers of spiced apple & cardamom carmel drizzle...$8
MANYATA SIGNATURE COOKIES
Spiced orange, chocolate & nuts...$5
BUTTER & SHORTBREAD COOKIES
An assortment of chef's creation...$5
EVENTS
Manyata Courtyard Café is a majestic, versatile event space, which has transformed Hazelton Lanes glassed-over courtyard into a scene resembling the Palm Court at the Ritz. The spacious 5,500 sq ft room has cascading ivory drapes, tropical palms,wicker furniture and leather lounge seating. The menu is inspired by Africa; the flavours are delightfully refreshing and can be customized for any taste. The 25-foot open space ceiling has weight-bearing rafters that can hang any variety of lighting and props. Manyata's unique space tempts the imagination to create the most dramatic events with class and style. Download all required information from the main hours page link.
HOKKIEN ASIAN NOODLES
Wok fry of vegetables, spices and herbs over egg noodles...$12
(w/Ostrich or Shrimp Add $6.00)
SEAFOOD RISOTTO
Mussels, shrimp & sea scallops, seychelles coconut, tomato & cilantro...$19
Main Dishes
NYAMA CHOMO
Steak frittes w/kachum bari, salsa & ugali...$20
NYONYA SEAFOOD BOWL
Mussels, shrimp, lemongrass, limeleaf, ngo gai
broth, snapper saffron & rice noodles...$18
KIKUYA STEWED CHICKEN POT PIE
Curry chicken & vegetables topped with puff pastry...$15
VIETNEMESE KRAFT DINNER
Rice noodles w/green marsala, spinach, cilantro, dai bok choy, chicken breast & coconut milk...$14
PASTA AL PORNO
Sun-dried tomato sauce, roasted peppers, olives & herb oil baked w/ziti pasta & three cheeses...$12
David Nganga
Born in Kenya, David Nganga attended culinary school at Utali College in Nairobi and became a jr. sous chef at the Nairobi Hilton at age 18. Upon moving to Toronto in 1992, David honed his talents under Albino Silva at ‘Chiado’, a timeless Toronto dining destination and subsequently assumed a sous chef position under Peter Oliver at both ‘The Paramount’ and ‘Olivers’further refining his craft.
In 1996 joined ‘Montana’s Restaurant’ as the head sous chef for lunch and afternoon sittings. In 1998, David was an event co-ordinator for ‘The Warehouse Grill’ assuming responsibility of catering for touring bands under the MCA Record label and House of Blues.
In 2000, David operated ‘The Apothecary Music Bar and Grill’ under the iconic Howard Katzman and in 2003 joined ‘Fred’s Not Here’ and ‘Red Tomato’ assuming control of catering services and events.
In 2004 David became co-executive chef at Habitat along with Toronto’s revered Greg Couillard, bringing international cuisine and flavors to Queen Street West and attracting a diverse but ardent clientele.
After partying ways from Habitat, David assumed the roll of Executive Chef at ‘Carens Wine and Cheese’, in Yorkville. This was short lived as David jumped at the opportunity to reunite with Greg Couillard at his current haunt, ‘Manyata Courtyard Café’ and ‘The Spice Room’, where the pair are setting the Toronto dining scene ablaze with their inventive and exciting flavors and pairings.
SANDWICHES, PIZZAS & BURRITOS
Lamb & Stilton Burger
Lamb stuffed w/herbed blue cheese served w/sweet
potato fries or salad...$15
NEW YORK SMOKED SALMON ON PUMPERNICKEL BREAD
w/shallot crisps, Mandel's cream cheese & capers...$12
RED SNAPPER FILLET ON COCONUT BUN
w/island curry mayo, mango chutney, jicima salad &
yam frittes...$14
KADAI SPICED VEGETABLE BURRITO
Tomatoes, vegetables & chick peas in spicy wrapped
naan bread...$10
JERK ROASTED TURKEY BREAST ON MULTI GRAIN BREAD
Pineapple pickle salsa, yam fritters & coleslaw...$12
DOUBLE SMOKED BACON, LETTUCE & KUMATO TOMATO
on multi grain bread...$10
