Bamboo Flame Grill

Charcoal-grilled jerk chicken with festival, slaw, and house-made pepper sauce.

Slow-stewed beef with dasheen, sweet potato, yam and green seasoning.

Slow-cooked curry goat in a soft, flaky paratha roti.

One-pot pigeon peas, browned chicken, and rice cooked in coconut milk.

Smoked low and slow with brown sugar & tamarind glaze.

Four classic doubles with channa and tamarind sauce.

Charcoal jerk chicken with festival and slaw.

Grilled salmon with herbed rice and roasted veg.

Baked mac with a crispy cheese crust — the way Granny used to make.

Crispy sweet plantain with a sprinkle of sea salt.

House-brewed sorrel with ginger, cinnamon & cloves.

Chilled mauby with hints of bay leaf and citrus.