A whole chicken marinated overnight in our house jerk blend - scotch bonnet, allspice and thyme - then slow-grilled over charcoal.
Half chicken, same bold jerk seasoning, same charcoal grill. Perfect if you are watching your appetite.
Slow-braised oxtail in a rich, glossy gravy with butter beans, thyme and scotch bonnet. Served with rice and peas.
Tender goat pieces cooked low and slow with potato in a fragrant Caribbean curry. A Friday favourite.
Jamaica's national dish. Flaky saltfish sauteed with ackee, onion, peppers and scotch bonnet. Served with hard dough bread.
Treat yourself with our african dish which most people really like.
Long grain rice cooked in coconut milk with kidney beans and thyme. The Caribbean staple.
Sweet, lightly fried cornmeal dumplings. The perfect jerk chicken companion.
Sweet, caramelised ripe plantain slices, fried golden. A side worth ordering double.
New Dish in town
The iconic Jamaican grapefruit soft drink. Crisp, zingy, and the perfect match for spicy food.
The full works: half jerk chicken, rice & peas, fried plantain, and two festival dumplings. Friday never tasted this good.
This is really cool
