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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.
55 for 3 courses | 3pm-5pm Price may vary on special days
First Course
Roasted Plaintain +Coconut Soup | Callaloo Pesto | Thyme Crumb vg
Jackfruit Tempura | Pickled Ginger | Whipped Avocado | Lemongrass Dressing
Ground Provisions Crisps | Mango Pickle Pepper vg
Roast Plates
Corn Fed Baby Chicken
Roasted Sea Bream
Well Bred Pork Belly
Chef Dom's Curry Goat
Brown Stew Short Rib
Peanut Butter Roast
Callaloo | Quinoa | Sweet Potato.
Sharing Sides
Roasted Heritage Potatoes.
Ginger Wine Braised Red Cabbage
Yorkshire Puddings
Baked Mac + Three Cheese
Guava Jam and Wholegrain Mustard Tossed Parsnips + Carrots.
Lime, Chilli + Maple Glazed Plantain.
Garlic Callaloo.
Fresh Coconut Rice + Peas
Goat Sausage and Chestnut Stuffing
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
Samples menus
Items and prices are subject to change and are an indication only