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Menus
Our menus take familiar formats and give them a clear Caribbean direction, led by flavour, produce and technique.
Saturday brunch reworks classic brunch dishes through a Caribbean lens. Ackee and saltfish, plantain, callaloo, pork belly, eggs and spice forward sauces sit alongside lighter plates and vegetarian options. The focus is balance, freshness and depth of flavour.
Sunday centres on our take on a roast, shaped by Caribbean cooking rather than tradition alone. Dishes include curry goat, brown stew short rib, roasted sea bream and pork belly, supported by sides built around coconut, chilli, herbs and slow building heat.
85 for 3 courses Price may vary on special days
Sharing Starters For The Table
Gungo Pea Daal
Roti | Coconut Crema | Pomegranate Molasses
Jackfruit Tempura
Pickled Ginger | Whipped Avocado Lemongrass Dressing
Ackee + Saltfish Cake
Scotch Bonnet Aioli | Charred Blackened Pineapple | Heirloom Tomato Chow
Jerk Chicken
Plantain Jam + Crisps | Roasted Sweetcorn
Mains
Crispy Banana Blossom Coconut Curry
Caramalised Pumpkin Wilted Callalo | Cowpeas
Rum + Raisin Glazed Pork Belly
Charred Hispi Cabbage Poached Golden Raisins
Short Rib Brown Stew
Slow Braised Candied Breadfruit
Roast Seabream
Pimento, Garlic + Scotch Bonnet Marinade
Seafood Boil
Lobster Tail | King Prawns | Soft-Shell Crab | Diver-Caught Scallop | Goat Sausage | Creole Garlic Butter Sweetcorn | Island Sweet Potato + 24
For the table
Chunky Slaw
Fresh Coconut Rice + Peas
Maple, Lime + Chilli Glazed Plantain
Baked Mac + Three Cheese
Desserts
Nan’s Apple Crumble | Demerara Stewed Apples | Shortbread Crumbs | Vanilla Bean Ice Cream + Custard
Sweet Potato Sticky Toffee Pudding | Island Sweet Potato | Sea-Salted Toffee Sauce | Vanilla Bean Ice Cream + Custard
Strawberry Gateaux | Vanilla Sponge | Compressed Strawberries | Chantilly Cream | Toasted Almonds vg
Sorbet Soft Serve | Sorrel + Ginger Jelly vg
Samples menus
Items and prices are subject to change and are an indication only