A Nottingham restaurant has overhauled its menu bringing in a big change in a bid to attract more diners. Nearly 50 per cent of the menu at Nottingham's Caribbean restaurant Turtle Bay is now vegan.
Traditionally the Caribbean is known for its jerk chicken and curried goat but the restaurant at the Cornerhouse is now trying to appeal to all tastes, including people following a plant-based lifestyle. The chain's development chef Collin Brown has devised colourful new dishes that are "so tasty and full of Caribbean flavours" but meat-free.
So vegans don't miss out on the fiery, smoky goodness of the jerk pit, chefs are serving up a new vegan jerk 'chicken' made from soy and pea protein. It's marinated in chef Collin's special jerk recipe and then topped with jerk gravy and served with pineapple chow, slaw and either coconut rice and peas or spiced fries.
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Curry jackfruit is marinated in spices with green lentils in coconut milk sauce, while the jackfruit burger is smothered in rum barbecue sauce and served in a brioche bun with onion, lettuce, tomato, and mild jerk mayo. One of the most colourful new dishes is Jamaican run down - a butternut squash, sweet potato, and coconut stew with rice and peas.
Another vegan dish has been added to the brunch menu. Called the island brunch bowl it comprises scrambled ackee, sautéed callaloo, curried chickpeas, sweet fried plantain, tomatoes, and a fire-grilled roti.
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