The highlight, without question, is the mixed vegan injera platter, often known traditionally as beyaynetu. It arrives as a generous, colourful spread laid across a large sheet of injera, the soft, slightly tangy fermented flatbread that underpins Ethiopian and Eritrean cuisine. Made from teff flour, injera isn’t just bread, it’s your plate, your utensil, and a key part of the flavour experience . Tearing into it and scooping up the various stews feels tactile and communal in a way that few dining styles achieve.

At Rhoda, the platter is a feast for both the eyes and the palate. Vibrant lentil stews, richly spiced chickpea-based shiro, garlicky greens, and slow-cooked vegetables are arranged in little mounds across the injera. Each dish brings something different, earthy, smoky, gently spiced, or deeply savoury. The injera itself soaks up all those flavours, becoming more delicious with every bite. It’s the kind of meal where you lose track of time, happily working your way across the plate.

What makes Rhoda even more special is how naturally vegan the food feels. This isn’t a menu trying to imitate something else, it’s rooted in centuries-old culinary tradition. In Ethiopia and Eritrea, a large proportion of the population follows Orthodox Christianity, which includes regular fasting days where animal products are avoided. As a result, many dishes are traditionally plant-based, with people eating vegan food for a significant portion of the year. That heritage shines through here. The food isn’t “vegan alternatives”, it’s simply authentic cuisine at its best.

There’s also something deeply communal about the whole experience. Sharing a single platter, eating with your hands, and passing bites around the table creates a sense of connection that feels increasingly rare.

Rhoda isn’t just a place to eat, it’s a place to gather, to explore flavour, and to experience a culinary tradition that has been quietly perfecting plant-based cooking for generations.

Rhoda is based at 56 Brixton Road, London, England SW9 6BS // Reserve via Quandoo.co.uk

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