Crisp salt cod fritters seasoned with island herbs, paired with a Scotch bonnet remoulade.

Crispy wings tossed in house jerk or sweet chili glaze, finished with herbs and scallions.

Crispy rolls filled with jerk-spiced chicken, scallions, and island herbs, served with sweet chili dipping sauce.

Slow-braised oxtail simmered until fall-off-the-bone tender, served with butter rice & peas, seasonal vegetables, and rich island jus.

Creamy coconut-based sauce infused with jerk spices, tossed with penne, sautéed bell peppers, and hand-cut jerk chicken.

grilled salmon stuffed with lump crab meat, served with a delicate cajun lemon beurre blanc and garlic potato purée.

Grilled lamb chops finished with fresh rosemary, served over garlic potato purée.