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.​