Chris Jerk

Jerk Chicken

Grilled over charcoal with a marinade heavy on scotch bonnet and allspice, the skin blisters and chars while the meat stays juicy all the way to the bone

Jerk Pork

Slow-cooked and deeply spiced, with a smokier, richer character than the chicken — a favourite among regulars who know to order it

Oxtail

Braised until the collagen-rich meat slides off the bone, swimming in a thick, savoury gravy with butter beans

Curry Goat

Tender goat in a golden, fragrant Jamaican-style curry — mild heat with deep savoury depth, best scooped up with rice and peas

Rice and Peas

Cooked with coconut milk and kidney beans until each grain is fragrant and slightly sticky — the essential pairing for anything on this menu

Festival

Lightly sweetened fried dough — crisp outside, pillowy inside — the perfect foil to the heat of the jerk

Fried Plantains

Ripe plantains caramelized in the pan until sweet and golden — a crowd-pleasing side that balances the spice of the mains