Curry Chicken
Guyanese-style curry chicken with rich sauce, whole spices, and potato. Deep and aromatic.
Menu Items
Baked Chicken
Tender, oven-baked Caribbean chicken seasoned with bold island spices. Rich flavour without the char.
Jerk Chicken
Slow-marinated with Scotch bonnet, allspice, and thyme. Served with rice and peas and fried plantain.
Dhal Puri
Soft, thin flatbread stuffed with ground split peas and warm spices. A Guyanese staple — perfect with curry, chutney, or on its own.
Cassava Egg Balls
Boiled eggs wrapped in a seasoned, creamy mashed cassava shell, then lightly battered and fried until golden and crisp.
The Signature Metemgee
A hearty stew of ground provisions (cassava, sweet potatoes, eddoes, and ripe plantains) simmered down in a rich, thick, seasoned coconut milk broth, traditionally served with duff (fluffy steamed dumplings) and fried or stewed fish.
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Guyanese Bakes (Floats)
Fluffy, golden, fried dough mounds that are crisp on the outside and airy on the inside — perfect for stuffing with saltfish.
Guyanese Bakes (Floats) Read More »
Roti & Curry
Flaky oil-down roti paired with rich split-pea curry. A Guyanese staple done the way it was meant to be.
Dhal Puri & Curry
Flaky split pea flatbread served with your choice of curry — chicken or vegetable.
Pholourie
Crispy split pea fritters — golden outside, fluffy inside. Served with tamarind chutney. Friday Night staple.