Chris Jerk

Jerk Chicken

Smoky, charred quarters with spice that penetrates deep into the bone — the heat is real but balanced with allspice and thyme

Jerk Pork

Fattier and richer than the chicken, the pork absorbs the jerk marinade even more deeply with caramelized edges

Oxtail

Slow-braised until the collagen melts into a glossy, deeply savoury gravy — a Jamaican benchmark dish done right

Curry Goat

Tender goat in a fragrant Scotch bonnet-laced curry with potatoes soaking up the sauce — order with rice and peas

Rice and Peas

Coconut-milk-cooked kidney beans and rice that's fragrant and slightly sticky — the essential accompaniment to everything on the menu

Festival

Slightly sweet fried dumplings with a golden crust and soft interior — the ideal counterbalance to the jerk heat

Brown Stew Chicken

Bone-in chicken braised in a dark, caramelized sauce with aromatics — milder than the jerk and just as satisfying

Plantains

Ripe and caramelized on the edges — a sweet foil to the spiced mains