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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.
Samples menus
Items and prices are subject to change and are an indication only
55 for 3 courses | 12pm-2pm Price may vary on special days
First Course
Sweet Plantain + Coconut Porridge
Mango Salad | Date Syrup
Chia, Sorrel + Amaranth Bowl
Coconut Yoghurt | Rice Granola
Brunch Plates
Pork Belly Benedict
Rum + Raisin Glazed Pork Belly | Sourdough Muffins | Golden Poached Eggs
Ackee + Saltfish Cakes
Buttered Callaloo | Roasted Tomatoes | Golden Poached Eggs
Beans on Toast
Goat Chipolatas | Whipped Avocado | Golden Poached Eggs
Chicken + Festival Waffle
Smokey Bacon | Bourbon Hot Sauce | Golden Fried Egg
Crispy Black-Eye Bean, Beetroot + Field Mushroom Cake
Baked Pumpkin | Coconut Labneh | Cherry Brandy Sauce
Lobster French Toast
Coconut Rum Bisque | Green Papaya | Scallion Oil
£15
Sharing Sides
Chunky Slaw
Roasted Mushrooms, Tomatoes + Callaloo
Maple, Lime + Chilli Glazed Plantain
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
Sorbet Soft Serve
Sorrel + Ginger Jelly