Farm-direct ingredients. Open-flame techniques. Caribbean soul.
Daily 7:00 AM – 10:30 AM
Traditional saltfish with peppers, onions, tomato. Bakes and provision.
Two eggs, bacon or sausage, grilled tomato, bakes, fresh fruit.
House-baked coconut bread, caramelized banana, spiced rum syrup.
Open-faced omelette with callaloo, peppers, cheddar. Side of provision.
Jamaica's national dish — roasted breadfruit, fried dumplings.
Seasonal Grenadian fruits, coconut yogurt, granola, honey.
Grilled steak, two eggs, roasted tomato, mushrooms, hash.
11:30 AM – 3:00 PM
Signature jerk chicken, mango slaw, coconut aioli, flatbread.
Pan-seared salmon, greens, mango-habanero vinaigrette, avocado.
8oz grass-fed beef, aged cheddar, caramelized onion, brioche.
Bajan-style fried flying fish, salt bread, pepper sauce, coleslaw.
Herb-marinated lamb, tzatziki, tomato, cucumber, warm pita.
Coconut-crusted shrimp, coconut rice, pineapple salsa.
Roasted provision, callaloo, grilled vegetables, coconut beans.
6:00 PM – 10:00 PM
24-hour pimento-marinated, slow-grilled. Festival bread, coconut rice.
Grilled lobster tail, filet mignon, callaloo purée, coconut beurre blanc.
Crispy pork belly, Clarke's Court rum glaze, sweet potato mash.
Whole grilled snapper, escovitch-style. Provision, seasonal greens.
NZ lamb rack, rosemary-garlic, grilled to order. Coconut rice.
Pan-seared Atlantic salmon, mango-habanero glaze, coconut rice.
Trinidad-style slow-cooked curry goat, roti, mango chutney.
Jamaican oxtail, butter beans. 6-hour slow cook. Rice & peas.
