Harambe

A thatched ceiling, geometric-patterned tablecloths and piped African tunes lend a village-hut mood to this laidback family-run restaurant. Cutlery's optional; injera- spongy yeast-risen crepes- are ideal to mop up slow-cooked chicken with spiced clarified butter, hot pepper and whole boiled egg; spicy beef stew; veg and bean dishes; saffron rice sides and tender chilli-and cardamom-spiked lamb curry. Top choices are the meat and veg five-dish platters, and the Friday and Saturday night $20 buffet. Cool the berbere fire with an Ethiopian longneck or guava juice, and, for extra kick, end with Ethiopian coffee, roasted on site.