BEST FOR Happy hour that turns into din­ner. FOOD The com­pli­men­tary snack of deep-fried crackers served with a spicy pineap­ple-and-tomato salsa whets the ap­petite for the dishes to come. Do order the Dou­bles – a nicely spicy lentil curry coconut curry burst­ing with veg­gies and served with warm Trinida­dian flat­bread and pineap­ple slaw. Al­ways say yes to ar­guably the restau­rant's most pop­u­lar dish – 800g of rum-basted bar­be­cue pork ribs. If you’re in a large group, pre-order the suck­ling pig and red snap­per 48 hours be­fore­hand. Sides of sweet­corn frit­ters, coleslaw and spiced chips com­ple­ment the fiery flame-grilled jerk chicken or crispy, beer-bat­tered fish fil­let. DRINKS There's a small, stan­dard wine list and gen­er­ously poured cock­tails. SER­VICE The warm re­cep­tion as you walk in through the door sets the right tone. AM­BI­ENCE It’s a ca­sual trop­i­cal is­land theme com­plete with hang­ing plants, a liv­ing in­door wall, neon palm tree, pineap­ple lights, and vin­tage surf­boards mounted on walls. (ZKV)

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.