Leave it to Esmie

Leave it to Esmie captures the vibrancy of West Indian cuisine. Let us take your tastebuds on an unforgettable journey!

Menu highlights include:

Salt fish fritters - A flavoursome batter mixed with salt fish, thyme, onions and scotch bonnet then fried until golden. Served with coriander and mint yoghurt dip and salsa salad.

Jerk Chicken Burrito
Can only be described as Caribbean sunshine wrapped in sweet chilli tortilla. This delicious creation is filled with rice & peas, jerk chicken, plantain, coleslaw and drizzle of homemade barbecue sauce to produce a tightly wrapped fat burrito. Served with chips.

Curry Mutton
48 hour marinated boneless mutton slowly cooked in its own juice and simmer down with potatoes and carrots. Served with rice and a side of salad.

Lamb Chops - lamb chops marinated in Caribbean spices and BBQ in charcoal oven then sautéed with onions and bell peppers served with plantain, rice and coleslaw.

Veggie / Vegan

Doubles - Two baras filled with Chana drizzled with tamarind sauce, mango chutney, green chilli sauce and cucumber salsa with side of salad with sprinkle of pomegranate.

Callaloo Bake
Extremely delicious vegan option. Callaloo seasoned with special fresh herbs and spices then sautéed with onions, peppers and garlic with coconut oil. This is then layered in a clay pot topped with mashed sweet potato and cooked in barbecue oven served with plantain.