The Menu

What we cook for the island.

A working menu, rotated with the season. Everything below can be prepared as a platter, plated course, or grazing portion — and shaped to your event.

Jamaican classics, cooked with patience and pimento

Heritage Mains

8 dishes

24-hour marinade, slow-roasted over sweetwood and pimento.

Bone-in goat simmered in house-ground spices, served with rice & peas.

Fall-off-the-bone oxtail in a rich, spiced gravy with broad beans.

Tender pork shoulder slow-braised in a caramelised brown stew with sweet peppers.

Crispy skin, juicy meat, marinated in island spices and deep-fried golden.

Herb-rubbed chicken slow-roasted until fork-tender, finished with a savoury glaze.

Double-fried wings tossed in your choice of jerk, BBQ, or spicy garlic glaze.

Crisp-fried whole snapper, pickled scotch bonnet and peppers.

The supporting cast — never an afterthought

5 dishes

Coconut milk infused with fresh thyme and scallion.

Sweet cornmeal dough, fried golden.

Leafy greens sautéed with garlic and sweet bell peppers.

Cassava flatbread, coconut-soaked, griddle-crisped.

Ripe plantains, caramelised and lightly crisped.

Boards, bites and Sunday-morning sweets

3 dishes

Local cheeses, tropical fruit, jerk-spiced nuts, fresh honey.

Traditional Caribbean herb cake, spiced and warmly sweet.

Dark fruit cake soaked in aged Jamaican rum.

Every menu is custom-built. Tell us about your event and we'll design a tasting just for you.