Caribbean Palace

Jerk chicken

The smoky, fiery backbone of any Caribbean kitchen — expect char on the outside and heat that builds slowly

Oxtail stew

Slow-braised until the collagen-rich meat falls from the bone, rich and deeply savory with butter beans

Curry goat

Tender goat in a fragrant, golden curry that carries heat without burning out the savory depth

Rice and peas

The essential Caribbean side — kidney beans cooked down with coconut milk and thyme into something greater than its parts