Side Dishes
Taste the Island, One Side at a Time The Perfect Pairings for Your Jamaican Feast
Handmade, layered flatbread with a tender bite and buttery flakes. Our plain roti skins are cooked on a hot griddle and brushed lightly with oil so they stay soft and flexible—ideal for any curry or stew. A classic “peas” roti skin (dhalpuri): tender flatbread wrapped around a finely seasoned split-pea crumble with cumin, garlic, turmeric, and a hint of Scotch bonnet. Cooked on a hot tawa and brushed with oil so it stays soft and flexible. Simple, tender white rice with separate grains and a clean finish. Rinsed for clarity, steamed with a touch of oil and salt, then rested and fluffed so it stays light—ideal with gravy-rich Jamaican favorites. The Sunday staple: fragrant, gently creamy rice cooked in coconut milk and seasoned bean stock, perfumed with thyme, scallion, and pimento (allspice). Finished with the warmth of a whole Scotch bonnet for aroma, not heat. Our fan-favorite fusion: al dente pasta folded into a velvety cream-coconut sauce with sautéed peppers, garlic, scallion, thyme, and pimento (allspice). A touch of jerk seasoning and Scotch bonnet warmth brings island vibes without overpowering the creaminess. Classic comfort: al dente pasta folded into a silky cheese sauce (cheddar, mozzarella, and Parmesan) with a hint of paprika and garlic, baked until bubbling with a golden crust. Rich, stretchy, and spoonable. Fully ripe plantains (yellow with black spots) sliced and shallow-fried until the sugars caramelize. Lightly salted for balance—soft, sweet, and irresistible.
Rotin Skin (Plain)
Rotin Skin (Peas)
White Rice
Rice & Peas
Rasta Pasta
Mac 'n' Cheese
Fried Ripe Plantains
Soups
Every week, our kitchen stirs up a different homemade pot of island soup.
Each bowl is crafted with authentic Jamaican ingredients and love straight from the Yard.
Jamaica’s legendary party-starter: a bold, savory soup crafted from ram goat slow-simmered with root vegetables, green banana, pimento (allspice), Scotch bonnet, garlic, scallion, and thyme. It’s light in body yet intensely flavorful, with a gentle heat and a clean, herby finish. A hearty, savory broth built on red kidney beans (“red peas”), fresh herbs, and a touch of coconut milk. Loaded with root veg and spinners for body, finished with Scotch bonnet heat. A rich, comforting Jamaican beef soup built on bone-in beef and pumpkin for natural body and color. Loaded with root veg and skinny dumplings (“spinners”), finished with classic island aromatics and a gentle Scotch bonnet warmth. Slow-simmered with tender chicken, pumpkin, carrots, potatoes, dumplings, and hearty ground provisions, all seasoned with rich herbs and spices. Every spoonful brings warmth and authentic Jamaican comfort. A bowl of soul — island-style. A comforting island soup where collagen-rich chicken feet simmer until silky, building a naturally rich broth. Loaded with root veg and skinny dumplings (“spinners”), gently heated with Scotch bonnet and rounded by fresh thyme and pimento. Collagen-rich chicken feet build a naturally velvety broth, while gungo peas add a nutty, earthy depth. Finished with classic island aromatics—thyme, scallion, pimento—and loaded with root veg and skinny dumplings (“spinners”). Comforting, lightly spicy, and deeply satisfying. Built on slow-simmered cow foot (trotters) that melt into a luscious, collagen-rich broth. Loaded with root veg and skinny dumplings (“spinners”) and perfumed with thyme, pimento, and scallion—comforting, savory, and deeply satisfying.
Manish Water
Red Peas
Beef
Chicken
Chicken Foot
Gungo Chicken Foot
Cow Foot
