Food That Tastes
Like Home.

Pigeon peas and long-grain rice cooked with coconut milk, thyme, and a touch of pork. The side that defines Bahamian cooking.

Creamy, golden-topped baked mac with a Bahamian twist — a little sharp cheddar, a little evaporated milk, and a whole lot of comfort.

House-made fresh daily with shredded cabbage, carrot, and a light, tangy dressing. Crisp and refreshing alongside any fried dish.

Sweet ripe plantains sliced thick and pan-fried until caramelized at the edges. A little sweet, a little savory — perfect every time.

Baked fresh every morning. Dense, slightly sweet, and buttery. Tear it, dip it, or just eat it warm on its own. It never lasts long.

Stone-ground grits cooked slow with butter and a pinch of sea salt. Smooth, hearty, and the perfect base for any saucy main.

Hand-squeezed, sweetened just right, served over ice. Simple as it gets and twice as good as anything from a carton.

The original Nassau refresher. Fresh coconut water, gin, sweet milk, and nutmeg. Cold, creamy, and unmistakably Bahamian.

Classic Bahamian limeade made with sour orange and a touch of sea salt. Tart, sweet, and deeply thirst-quenching.

Made from whole tamarind pods soaked overnight. Tangy, sweet, and packed with flavor. A childhood memory in a glass.

Blended soursop with coconut milk, a hint of vanilla, and cinnamon. Velvety, tropical, and completely irresistible.

Fresh-pressed Bahamian pineapple with grated ginger and a squeeze of lime. Bright, bold, and naturally refreshing.