The Grille Bajan Inspired

coconut fluid gel and curls, arugula, shaved Scotch bonnet and citrus

ask your server for today's selection

tricoloured tomatoes, Parmesan crisp, basil pesto, mozzarella pearls and white balsamic vinegar

peanut spread, bok choy and apple duo

cauliflower, cured Brussels sprouts, parsley and red cabbage dust, coconut-spinach emulsion

local romaine lettuce, creamy Caesar dressing, shaved Parmesan, garlic croutons, warm Clifton bacon

compressed watermelon, sweet potato and mango-curry sauce

citrus-marinated local fish, avocado, shaved lipstick radish, tomatoes and coconut milk

Baxters Road-style flying fish, mushroom medley, fennel salad and coconut-butter sauce

cashew purée, cranberry-red onion relish, potato, kale chips and coconut-coriander sauce

home-made pasta cheese pockets, bacon lardons, white wine-cream sauce and basil-clam foam

pan-seared barracuda, jumbo shrimp, bacon-infused broth and garden basil aïoli

toasted barley and split peas, cauliflower, rocket mushrooms, mushroom airand bacon-infused broth

house-blended chuck and beef brisket, braised oxtail, local lettuce, cucumber, tomatoes, chipotle, aïoli and seasoned fries

served with layers of citrus tones — creamy lemon curd and lime zest-lemon shortbread

creamy coconut crème brûlée with pineapple sorbet served with toasted coconut crumble and dehydrated pineapple disc