Red kidney bean pureed infused with coconut milk, thyme, onion, garlic and spinners.

Sweet savoury dough fried served on green leaf salad and topped with mango puree.

Steamed leafy vegetable, spiced up with thyme, tomato, garlic, a hint of scotch bonnet wrapped in filo pastry. Served on green leaf salad and plum sauce.

Lightly sauteed prawns tossed in coconut milk, a hint of scotch bonnet pepper served on green leaf salad.

Lobster chunks marinated spring onion and coconut sauce. Grilled with cheddar, served on green leaf salad & toasted bread.

Fillet chicken breast strips, marinated with in house jerk spices, served on green leaf salad.

All Main Courses Come With An Option Of Rice & Peas, Plain Rice or Mix Salad. Excl. Dishes Marked With An *

Ackee and Saltfish is Jamaica's national dish.

Ackee & saltfish sautéed with onions, thyme, scotch bonnet, tomatoes, cherry tomatoes & garlic.

Lighlty steamed Seabass sautéed with creamy mashed potato and spinach.

Chunky pieces of goat slowly simmered in aromatic blend garlic, ginger, thyme, onions, and hot pepper.

Succulent chicken breast marinated with in-house jerk spices. Not for the faint hearted.

Caramelized chicken, simmered in rich flavourful gravy, carrots, bell peppers, thyme & onion.

Braised oxtail with butter beans cooked in a flavourful gravy and rich spices.

Chickpeas, broccoli, cauliflower, carrots, beansprouts, baby corn lightly cooked, flavoured with spices, bell peppers, spring onion & coconut milk.

Side and extras must be ordered separately and cannot be substituted for rice and peas, plain rice or salad.

Served with fresh bananas and custard

Vanilla gelato & appleton estate 'signature blend' glaze.