Off The Clock

Classic fritters with herbs and Scotch bonnet, served with tangy tomato-pepper sauce.

Local fish marinated in coconut milk, lime, and ginger, with mango pearls.

Slow-cooked duck on crispy plantain, topped with tamarind gastrique.

Citrus-marinated beets, grilled breadfruit, chèvre, toasted cashews, citrus vinaigrette.

Fresh spinach and arugula topped with strawberries, goat cheese, cracked black pepper, and dressed with a champagne vinaigrette.

A refreshing mix of papaya, fresh mango, tossed in a passion fruit vinaigrette.

Served with plantain puree, baby vegetables, and basil oil.

Sous vide duck breast with spicy jerk crust, orange gastrique.

U4 shrimp in white wine-creole mustard cream.

Braised beef short ribs with tamarind glaze, served with truffle oil.

Seasonal vegetables stewed in Colombo curry spice, atop golden chickpea flatbread.

Whole baby chicken Roasted with thyme, garlic, and citrus, served with spiced vegetables.

Fragrant jasmine rice simmered in coconut milk with pigeon peas, thyme, and scallion.

Thin-sliced yellow yam layered with coconut cream, nutmeg, and herbs; baked until crisp.

Charred and tossed in a tamarind-cane syrup glaze with pickled shallots.

Hand-cut fries with your choice of truffle salt & aioli, or house island spice blend with fresh lime.

Yeasted cake soaked in dark rum syrup, pineapple compote, chantilly.

Classic brûlée infused with mango purée and lime zest, brûléed to a crack.

Layers of puff pastry, guava pastry cream, and toasted coconut.