Our Afro-Caribbean Classics & Specialities

This is not merely a chicken wing. Prime, free-range wings are crisp-rendered to a golden crunch, then shellacked in a slow-simmered reduction of red chilli, wildflower honey, and aged palm sugar.

Wild-caught jumbo king prawns, flash-seared in clarified Jersey butter infused with crushed garlic, hand-picked thyme, and a subtle whisper of sun-ripened scotch bonnet.

A single farm-fresh heritage egg, poached to soft perfection within a velvety reduction of vine-ripened plum tomatoes, charred sweet peppers, and rare West African aromatics.

Tender cuts of corn-fed chicken, slow-braised for six hours in an aromatic infusion of stone-ground Jamaican curry, fresh English thyme, and buttery Yukon gold potatoes.

Marinated free-range chicken, pan-seared and gently smothered in a dark, glossy glaze of caramelized sugars, sweet heritage carrots, and aromatic pimento berries.

The crown jewel of our kitchen. Succulent chicken steeped in a 48-hour marinade of crushed allspice, wild thyme, and fire-roasted scotch bonnets, slow-smoked over authentic pimento wood embers.

Prime, pasture-raised goat meat, tenderised over hours and tossed in a glistening, intense reduction of coarse black pepper, charred sweet peppers, and crushed bird's eye chillies.

Thinly sliced prime aged beef, crusted in a traditional Hausa-style Suya rub of roasted groundnuts and fiery spices, flame-kissed to tender perfection.

Slow-cooked for eight hours until effortlessly yielding, infused with house-blended blue mountain curry spices, garlic, and sweet garden root vegetables.

Heritage lamb chops, French-trimmed, seared over open coals, and finished with a delicate brush of dark island rum and honey-jerk nectar.

Prime cut oxtail braised low and slow with butter beans and fresh herbs until the meat melts off the bone into a deeply rich, silk-like pan gravy.

Plump, organic chickpeas simmered gently in first-press coconut cream, layered with roasted cumin, turmeric, and sweet bell pepper petals.

Al dente penne bathed in a silky, jerk-infused coconut velvet sauce, tossed with a vibrant trilogy of sautéed sweet bell peppers and fresh herbs.

Ocean-caught king prawns flambéed in dark rum, tossed in a pungent, fiery reduction of crushed scotch bonnet, sea salt, and aromatic whole pepper.

Jamaica’s national treasure. Delicate salted cod flakes sautéed alongside velvety ackee fruit, sweet scallions, vine tomatoes, and crushed black pepper.

A whole line-caught red snapper, delicately poached in a fragrant broth of fresh okra, sweet peppers, thyme sprigs, and traditional water biscuits.

A grand tasting feast featuring smoked Jerk Chicken, Peppered Goat, flame-grilled Beef Suya, and rum-glazed Lamb Chops, served with sweet caramelized plantains.

An indulgent ocean bounty of wild king prawns and tender red snapper, tossed with sweet corn and baby potatoes in a luxurious, garlic-jerk brown butter emulsion.

Hand-cut Maris Piper potatoes, triple-cooked to achieve a glass-like crunch and a fluffy center, dusted with hand-harvested smoked sea salt.

Sun-ripened yellow plantains, shallow-fried to order until the natural sugars caramelize into a crisp, golden-amber crust.

Crisp, thin-cut sweet potatoes cooked to a golden snap, finished with a delicate dusting of spiced pink Himalayan salt.

Long-grain basmati rice gently steeped in rich coconut milk, infused with kidney beans, fresh scallions, and a whole simmered scotch bonnet.

Long-grain rice slow-cooked in a reduced blend of wood-fired red peppers, plum tomatoes, and secret heritage spices for an intoxicating smoky aroma.

Elbow macaroni folded into a rich four-cheese sauce of aged red cheddar, Gruyère, and mozzarella, baked with a golden herb-crumb crust.

The classic, crisp cola served ice-cold with a twist of fresh lime.

Chilled sparkling lemon-lime soda, effervescent and clean on the palate.

Jamaica's iconic sparkling grapefruit beverage, bursting with authentic citrus tang and crisp carbonation.

Traditional small-batch island ginger brew, offering a fiery kick of real ginger root balanced with natural cane sugar.

An exquisite nectar pressed from ripe Alphonso mangoes, passionfruit, pink guava, and golden pineapple.

Aged white rum muddled with freshly slapped garden mint, crushed lime wheels, and pure cane sugar, topped with chilled soda.

100% Blue Agave gold tequila layered with freshly squeezed Valencia orange juice and house-made pomegranate grenadine.

Premium French vodka and peach liqueur shaken with wild cranberry and freshly extracted pineapple juice.

Aged Caribbean rum whipped into a velvet cloud of toasted coconut cream and fresh golden pineapple juice.

White rum hand-blended with sun-ripened wild strawberries and fresh key lime juice for a smooth, icy finish.

Warm-spiced cake folded with freshly grated organic carrots and toasted walnuts, crowned with a silky Madagascar vanilla cream cheese frosting.

Decadent, dark Valrhona cocoa sponge layered and smothered in a glossy, warm chocolate ganache glaze.

A dense, fudgy dark chocolate square with a delicate crinkled top, served alongside a quenelle of clotted cream vanilla bean ice cream.

Our pastry chef's daily creation: a silky, baked cream cheese cake infused with seasonal tropical fruits on a buttery biscuit base.