Elmina, from chef Eric Adjepong, presents contemporary Ghanaian cooking reimagining West African recipes through tasting menus and 'chop bar' plates such as smoky jollof with tamarind duck, fufu with peanut-goat stew and crispy chofi. Interiors nod to trade history – tobacco-toned lounge, indigo terrace and commodity‑themed rooms – while desserts include mango pavlova and malva pudding cake.