Our Caribbean nights take place on the

 first, second, and third,

saturdays in the month.

  The evenings  are very popular, so booking  is highly recomended.

  

We require a £10.00 per person deposit to  fully secure your booking.

 

For your convenience  the deposit can be paid over the phone,

just contact the bistro directly.

 

 

   A  SELECTION OF OTHER CARIBBEAN DELIGHTS AVAILABLE ON THE NIGHT, AS WELL AS COCKTAILS, AND THE SWEET SOUNDS OF  THE CARIBBEAN .

BOOK YOUR PLACE NOW TEL 0121 -236- 0519
 

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Menu

STARTERS

 

SOUP OF THE DAY (vegetarian option also available)

A DELICIOUS MEAT BASED SOUP WITH DUMPLINGS, YAM, CARROTS,   CHO CHO, ONIONS, THYME, & POTATOES. LIGHTLY SEASONED, AND   SIMMERED TO PERFECTION.

 

MIXED PLATTER

SALT FISH FRITTER, FRIED DUMPLING, SMALL CURRY PATTIE, & HOT N SPICY CHICKEN WINGS. SERVED WITH SALAD LEAVSES, AND A  JERK DIPPING SAUCE.

OR

VEGETARIAN MIXED PLATTER

VEGETABLE CURRY PATTY, SWEET POTATO FRIES, ACKEE, PLANTAIN, AND FRIED DUMPLING. 

 

 PLANTAIN & ACKEE BASKET

CRISP LIGHT BASKET LAYERED WITH ACKEE & VEGETABLE SAUTE & FINISHED WITH

DICED PLANTAIN 

 

COCONUT  PRAWNS

JUICY PRAWNS DIPPED IN FLOUR, EGG, & COCONUT. DEEP FRIED, AND SERVED WITH SALAD LEAVES, AND A MANGO & MAYONNAISE DIP.

 

SPICED LAMB CHOPS

TWO LAMB CHOPS MARINATED IN OUR SPECIAL SPICE BLEND & GRIDDLED 

TO PERFECTION.

 

JERK CHICKEN & SWEET POTATO CROQUETTES

TWO DELICIOUS CROQUETTES  FILLED WITH A SPECIAL MIX OF SPICY CHICKEN &  SWEET POTATO.  

 

MAIN COURSE

 

CURRY GOAT & RICE

CHUNKS OF GOAT MEAT, INFUSED WITH GARLIC, PEPPERS, ONIONS, AND A FEW SECRET INGREDIENTS.

 

JERK PORK STEAK  OR CHICKEN SUPREME 

PRIME  PORK  STEAK , OR BONELESS CHICKEN BREAST, MARINATED IN OUR SPECIAL JERK SEASONING. & PAN FRIED WITH ONIONS, AND PEPPERS, IN A SPICY JERK SAUCE.

 

ACKEE & SALTFISH

(Jamaica’s national dish)

ACKEE PIECES BLENDED WITH SALTED COD , ONIONS, TOMATOES, AND SEASONING. ALL SAUTEED TOGETHER. DELICIOUS!!!!!

 

VEGETABLE RUN DOWN

CHOICE BEANS AND VEGETABLES  SIMMERED GENTLY IN A RICH THYME, BUTTER, AND COCONUT SAUCE.

 

ESCOVITCH   FISH (24 CARAT TWIST)

RED SNAPPER FILLET, SAUTEED WITH GARLIC, ONIONS,  PEPPERS, A  HINT OF VINEGAR IN A LIGHT BUTTER SAUCE.   TOPPED WITH KING  PRAWNS.

 

TRADITIONAL JAMAICAN ESCOVITCH FISH

PAN FRIED HAKE TOPPED WITH MARINATED CARROTS, ONIONS, PEPPERS, & PIMENTO.  

 

BRAISED OXTAIL

JUICY OXTAIL PIECES SLOWLY COOKED WITH THYME. OUR SECRET SPICE BLEND  & GARLIC. SIMMERED TILL ITS LITTERALY FALLING OFF THE BONE.

 

 

 

ALL MAIN MEALS SERVED WITH RICE, RICE & PEAS, OR FRIED DUMPLINGS.

 

DESSERTS

APPLETON RUM BANANAS, MANGO & STRAWBERRY SUNDAE , RUM & PINEAPPLE UPSIDE DOWN CAKE,  SEASONAL PAVLOVA, OR DESSERT OF THE DAY.

(SUBJECT TO SEASONAL CHANGE) 

 

THREE COURSES FOR £23.95

(SURCHARGE MAY APPLY TO ESCOVITCH FISH)

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