Restaurant Le Victoria Lounge

Small fried pastry triangles stuffed with minced meat or spiced vegetables. Crispy and tasty, perfect to start the meal.

Cod fritters. These are small fried fritters made from desalted cod, herbs, and spices. Soft inside and golden outside.

Small fried turnovers, usually stuffed with fish and spices. Often served with a spicy tomato sauce.

A fresh and simple salad made of green lettuce and tomatoes.

Mixed salad topped with warm candied poultry gizzards. A mix of freshness and rustic flavor.

The house's signature salad, likely a large composed plate with various fresh ingredients and proteins.

Fried spring rolls of Asian inspiration, crispy, filled with shrimp or chicken.

Classic starter consisting of fresh avocado served with shrimp, often accompanied by cocktail sauce.

Three grilled meat skewers, marinated in spices. Flavorful and smoky.

Stewed or grilled offal dish, including tripe and tendons. Gelatinous texture and rich taste.

Three grilled shrimp skewers, seasoned and cooked over a wood fire or grill.

Victoria Lounge style grilled pork specialty, marinated with a blend of house spices.

Simply grilled pork pieces, juicy and flavorful.

Braised or grilled chicken, typically marinated with spices, garlic, and lemon.

Grilled and crispy chicken wings, perfect for finger food.

Pork ribs or pieces with bones, grilled to be gnawed and savored.

Grilled whole or fillet Captainfish. This is a fish with firm, fine white flesh, highly appreciated.

Grilled freshwater fish, often served whole with crispy skin and tender flesh.

Grilled Dorade, a sea fish with delicate and flavorful flesh.

Grilled Bar (sea bass). Noble fish with white, flaky, and lean flesh.

Grilled mackerel, a flavorful fatty fish, often served with a spicy marinade.

Grilled sole, a flatfish highly valued for its fine and firm flesh.

Large grilled shrimp (prawns) with a spicy spice mix.

Grilled free-range chicken, offering firmer and tastier meat than standard chicken. Likely available whole or half.

Light and spicy fish soup (broth), prepared with Bar or Captainfish, local herbs, and spices.

Rich and gelatinous soup made from oxtail simmered for a long time with spices.

Light broth prepared with sole, a delicate-fleshed fish.

Famous Cameroonian stew (Director General) based on chicken, fried plantains, and various vegetables.

Sticky okra-based sauce simmered with meat. Usually eaten with fufu or another paste.

Okra sauce garnished with a mix of meats and fish or seafood.

Luxurious version of okra sauce, richly garnished with various proteins (meats, fish, shrimp).

Cameroon's national dish. Stew of bitter leaves (ndolé), peanut paste, and spices, served with meat.

Ndolé prepared with a mix of meats and fish or shrimp.

Rich version of Ndolé with an abundance of noble garnishes like shrimp and various meats.

Creamy sauce made from pumpkin seeds (locally called pistachios), cooked with meat.

Pumpkin seed sauce served with Bar fish, whole or in pieces.

Sautéed or stewed leaf vegetable dish (amaranth), served with meat.

Leaf vegetables (folon) cooked with smoked fish, giving a deep, woody flavor.

Mixture of folon leaves with various meats and fish.

Traditional dish, likely based on leaf vegetables or smoked meat depending on the region of origin.

Black fish stew, typical of the Bassa people in Cameroon. The color comes from burnt bark and special spices. Earthy and aromatic flavor.

Cameroonian specialty made from finely chopped okorobong leaves (eru) and waterleaf, cooked with palm oil and meat.

Senegalese dish of chicken marinated in lemon and onions, then braised. Tangy and sweet taste thanks to caramelized onions.

Yassa variation prepared with whole or fillet fish, marinated in lemon and onions.

Stew of plantains, meat (often pork or beef) and spices. A rich and hearty dish from Western Cameroon.

Bean cake (cowpea) steamed in banana leaves, seasoned with red palm oil giving a yellow-orange color.

Mashed mixture of plantains (or potatoes) and red beans, enriched with palm oil.

Classic street food trio: flour fritters, red beans in sauce, and corn porridge.

Stewed plantain dish, often with peanuts and meat or fish.

Tuber pounded into a smooth paste, traditionally served with a spicy yellow sauce.

Extra portion of side dish of your choice from traditional starches (banana, cassava, rice...).

Mixture of fresh seasonal fruits cut into pieces.

Refreshing scoops of ice cream or sorbet.

Pastry made of shortcrust dough, pastry cream, and fresh strawberries.

Sweet and tart pie with lemon cream.

Coffee served with an assortment of mini-desserts (petit fours).

Menu adapted for children with a choice of breaded meat or chicken, served with fries.