Hutchie Catering & Caribbean Restaurant

Jerk Chicken

Bone-in chicken marinated in scotch bonnet and allspice, charred with smoky depth and heat that builds slowly

Oxtail

Slow-braised until fall-off-the-bone tender, in a rich, sticky sauce with butter beans — a Caribbean benchmark dish

Curry Goat

Tender goat in a fragrant Scotch bonnet-spiked curry, best scooped up with rice and peas

Rice and Peas

Kidney beans cooked down in coconut milk with thyme — the essential Caribbean side that anchors every plate

Brown Stew Chicken

Caramelized, slow-simmered chicken in a savoury brown gravy — comfort food at its most honest

Fried Plantains

Sweet, caramelized on the outside, soft within — the ideal foil to the spice and salt of the mains