Caribbean fusion, cooked with fire.

Marinated overnight in our scotch bonnet jerk blend, grilled until charred and tender.

Bone-in chicken simmered in island curry, potatoes, and aromatic spices.

Braised until falling off the bone in a deep brown gravy with butter beans and scallions.

Browned and stewed with onions, bell peppers, thyme, and a splash of soy.

Tender goat, slow-cooked in rich Caribbean curry — Fridays & Saturdays only.

Crisp fried whole fish topped with vinegar-pickled peppers, carrots, and onions.

Golden, flaky turmeric pastry filled with seasoned ground beef.

Curried ground chicken with onion and herbs in our signature crust.

Callaloo, lentils, and seasonal vegetables, lightly spiced.

Soft, slightly sweet folded bread — pair it with a patty, trust us.

Sweet fried cornmeal dumplings — crisp outside, fluffy inside.

Coconut-simmered rice with kidney beans, thyme, and scallion.

Steamed long-grain rice — the simple foundation.

Sweet, caramelized, sliced thick.

With carrots, onion, garlic, and a hit of black pepper.

Baked, creamy, with a golden cheese top.

Hibiscus, ginger, clove, and a little brown sugar. Seasonal.

Fresh ginger steeped strong — bottled and ice cold.

Sweet, tart, with a slow ginger burn.

Sparkling Jamaican grapefruit soda — the classic.