The Menu

Marinated overnight in scotch bonnet, pimento and thyme, then finished over heat.

Slow-braised for hours in butter beans and rich gravy until it falls off the bone.

Proper Jamaican curry — deep, warm spice, tender meat on the bone.

Seasoned right through, crisp outside, juicy inside.

Sticky, sweet, a little heat. A regulars' favourite.

Whole fish, fried until crisp, seasoned Caribbean style.

Pan-fried with peppers, onions and island seasoning.

Fresh seabass, cooked to order.

Steamed with okra, carrot and peppers in a light, fragrant broth.

Fried fish topped with pickled peppers, onion and carrot. Tangy and sharp.

Thick with ground provisions, dumplings and pumpkin. Saturday staple.

Slow-cooked red peas, spinners and hearty seasoning.

Cooked in coconut milk with thyme and pimento.

Made with gungo (pigeon) peas — richer and nuttier.

"The best I've ever had" — Google review. Baked, not boiled.

6 pieces, fried sweet.

Golden and pillowy. Get two.

Tropical Sun pineapple, mango, tropical punch, Coca-Cola, Fanta.

Bottled Caribbean sodas, malt and juices — ask what's in today.