Afro-Caribbean
Tasting Menu
An evocative journey through the Atlantic, blending ancestral West African foundations with vibrant Caribbean expression.
The Essence of Fusion
At Bukahauz, our Afro-Caribbean menu is a living archive of flavor. We bridge the distance between the shores of Lagos and the hills of St. Elizabeth, using the 48-hour marination techniques of our elders and the precision of modern gastronomy.
"Every spice tells a story of migration, resilience, and unyielding joy." — Chef de Cuisine
Starters
To Begin the JourneyCassava Croquettes
18Salted cod heart, scotch bonnet aioli, micro-cilantro.
Charred Okra & Suya
22Thinly sliced beef, traditional spice rub, blistered garden okra.
Plantain Tataki
20Sweet plantain, ponzu reduction, pickled red onion, toasted sesame.
Giddee Crab Cakes
26Blue crab, pimento butter, shaved fennel salad.
Main Courses
The Soul of the Menu48-Hour Jerk Lamb
Slow-roasted shoulder marinated in a house-blend of 14 spices, served with yam mousseline, pomegranate reduction, and charred scallions.
Red Snapper en Papillote
48Steamed in banana leaf, okra, aromatic thyme, scotch bonnet butter.
Pairing: Crisp ChardonnayEgusi Gnocchi
38 00Melon seed pesto, wild mushrooms, spinach, pecorino crisp.
Oxtail Pappardelle
4212-hour braised oxtail, broad beans, rich reduction, fresh herbs.
Sides
AccompanimentsDesserts
Sweet ClosuresHibiscus Sorbet
14Zesty lime, candied ginger, edible flowers.
Dark Chocolate & Rum
1670% cocoa tart, aged Jamaican rum ganache, sea salt.
Spiced Poached Pears
15Star anise, cardamom, vanilla bean mascarpone.
A Seat at Our Table
Our experiences are curated for intimate gatherings and grand celebrations alike. Join us for a culinary narrative that transcends borders.