Slow-grilled dayboat turbot, briny oysters from Whitstable, sweet, tender shellfish, and more
There’s no menu on walking in to this Jamaican seafood restaurant in Herne Hill, except the one stuck up on the far wall near a fridge. Actually, there’s no real indication of what to do.
So here it is: walk directly to that fridge, and pick a fish — red snapper, bream, and sea bass among others. Tell the chef how to cook it: steamed in a sauce made of tomato, thyme and okra, fried with a side of bammy, or in brown stew with rice and peas. The price will depend on the size of the fish; there are sides: prawns and lobster. Take a seat, and wait.
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