The codfish cakes are small and fluffy, a perfect starter, especially when doused with some hot sauce. Oxtails more than reward the trouble involved in digging out the meat from the bone with the spicing that has soaked in. Curried chicken is fragrant and delicious. The fish plates mostly come prepared in a cooked escovitch-like sauce full of tomatoes, onions and Scotch bonnet peppers. The flying fish is well-presented, boneless and firm.
Seafood comes with a cornmeal porridge with okra called cou-cou.
Okra-haters can rest easy. The much-maligned vegetable makes the side dish creamy rather than slimy. There are no alcoholic beverages available, but ginger beer and sorrel are appropriate thirst-quenchers for the simmering heat in the food. Desserts are best purchased elsewhere, in one of the many bakeries nearby. One step up to dining area.