An evening at a new Caribbean restaurant in Herne Hill quickly reveals this is no ordinary dining experience. The atmosphere buzzes with celebration, where guests dressed in their finest gather for what feels more like an event than simply dinner.
The culinary vision belongs to chef Nathaniel Mortley, whose journey to this moment has been anything but conventional. After honing his skills in prestigious London kitchens, a period of personal reflection during time spent at Brixton prison’s rehabilitation-focused restaurant program helped shape his current approach. There, surrounded by challenging circumstances, he discovered renewed purpose in Caribbean cuisine.
Now, at his own establishment, that dedication translates into extraordinary dishes that command attention. The menu transforms Caribbean classics into sophisticated creations without losing their soul. An ackee and saltfish spring roll arrives perfectly crisp, its rich filling complemented by vibrant pepper velouté. Jerk chicken maintains its traditional thyme and garlic notes while achieving new elegance, served alongside a sharp mango and pineapple salsa.
Particularly memorable is the seared pimento duck breast, accompanied by a confit duck leg croquette and smooth pumpkin purée. Even the simplest elements surprise, like the thin, crisp roti served with an irresistible scotch bonnet butter dip that defies all moderation.
While the pricing positions this as a special occasion destination—with starters around £12 and mains approaching £30—the craftsmanship justifies the cost. The dessert selection may be brief but makes its mark powerfully, especially the deep-fried apple crumble with coffee chantilly and basil crème anglaise.
Beyond the sophisticated plating and refined flavors, this restaurant represents something more significant: Caribbean cuisine receiving the elevated treatment it richly deserves. The dining room remains consistently full, a testament to London’s appetite for this fresh approach to culinary tradition.
