No, Jamaican jerk is not the Jamaican bobsled team going around a fast corner, nor is it a foolish person in a crochet Rasta cap. Although now that we’ve said that, we can’t stop bopping around and humming “Jamaica we have a bobsled team”. If you’ve got no idea what we’re referring to, (or even if you do), then we suggest you stream a viewing of “Cool Runnings” while you chow down on this barramundi dish. You’ll have a cool new appreciation for the hot jerk seasoning that provides a kick to our fresh barramundi.
The Jamaican roast carrot salad mixes corn, sweet potato, onion, and capsicum, and a cooling coconut yogurt to round out the dish. You’ll be coming back for more before you can say “Huh, what do you know? A Jamaican bobsled team.”
Jamaican Jerk Fish (Barramundi, Garlic, Spices, Salt, Cayenne, Chilli), Roast Carrot Salad (Carrot, Onion, Capsicum, Coriander, Lime Juice, Oil), Coconut Yoghurt (Water, Coconut Cream, Salt, Modified Maize Starch, Citric Acid, Lemon juice).
*Food Allergy Notice:
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Our meals are prepared in a kitchen whose environment contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.