The 868 represents Trinidad and Tobago’s country code and this menu celebrates the national dishes of the beautiful island nation where Rhoma Spencer grew up. From sancoche Saturday fare to the Sunday lunch callaloo, to the ever-present pelau to be shared liming with friends, Trinidad and Tobago’s culinary heritage is inspired by the many cultures that make up this twin isle republic. Trinbagonian foods are a mashup of Natives, African, Indian, Chinese, Portuguese and Mediterranean cultures.
Lentil soup $7
Brown lentils peas cooked in herbs and coconut milk with pumpkin and split peas flour dumpling boulders. (#vegan #gf)
Pigeon Peas Pelau $14
This one pot dish is just one of the national dishes of Trinidad and Tobago. It’s the favoured meals for family outings to the beach and carnival limes (informal gatherings of friends). Made with chicken, stew pigeon peas, rice and herbs simmered down in coconut milk. Accompanied with a coleslaw.
Chilli Corn Callaloo $12
This chilli inspired dish consists of chopped corn on the cob, curried with ample herbs in coconut milk with ochre and spinach. Served with or without bread roll (optional) (#vegan #gf)
Coco Loco $5
Totally made from scratch coconut sponge cake glazed with
Prix Fixe Menu
Soup + Pilau + Coco Loco $25 | Vegetarian $23
Rhoma Spencer is an award-winning actor and director, playwright, acting coach, comedienne and cultural critic. When not performing or directing, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago, giving it a contemporary treatment in her present locale. Her moonlighting gig, Sweethand Delights serves up all the Trinbagonian Christmas culinary traditions and is quite a hit within her community.
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.