On the menu
Inspired by some of Tristan’s favourite recipes from his time spent cooking in Mustique, the menu kicks off with a Caribbean take on “pigs in blankets”— bacon-wrapped plantains served with a tamarind glaze, the perfect accompaniment to a Mustique-inspired cocktail! A series of small plates follows, including marinated chicken in a fragrant green jerk spicing, island-spiced bread fruit chips (a revelation!), and grilled halibut with ginger greens and dragon grass (locally known as lemongrass). The meal finishes off with an island favourite: rum baba with a big dollop of coconut cream.
Click here to see the full list of allergens
“Pigs in blankets”
Plantains wrapped in bacon with a tamarind glaze
Twice cooked island-spiced breadfruit chips
Fire-roasted and seasoned with Tristan’s spice mix
Jerk chicken
Marinated chicken in a fragrant green jerk spicing
Grilled halibut (in the style of mahi mahi)
Gingered greens and dragon grass
Island rum baba
Dollop of coconut cream