A La Carte Menu
STARTERS
Tempura of Tilapia fillets & King Prawns
£6.75
£6.50
£6.50
Tamarind guava sauce and ruby chard leaves
Cuttlefish & Prawn Spring Rolls
With sweet chilli jam, mixed leaves dressed with lemongrass and soya
Coconut Seafood soup
With mussels, king prawns and fish pieces – slightly spiced and served with grilled bread
Trio of fritters
£6.50
Black eyed bean fritter, chick pea fritter and sweet potato & pumpkin fritter,
coconut chilli chutney and palm heart salad
Braised squid & octopus
£6.50
£5.75
£6.50
£6.00
On a cassava cake, spiced aubergine crisps
Mama’s Meat pies
Minced beef savoury filled pies, pickled vegetables, roasted pepper sauce
Fish cakes
With sorrel mayo and a tomato & onion salsa
Barbecued chicken pieces
Smothered with spiced barbecue sauce, pineapple mango chilli salsa
Island Mezze Platter £6.75
The delicacies of several islands on one plate…Salt cod fritters, chokra, creole shrimps,
aubergine caviar and Trinidadian roti
Caramelised pineapple and Grilled Goats cheese
£6.50
On hard dough bread crostini, bulls blood salad, laced with sweet chilli sauce , toasted pinenuts
Our food takes inspiration from the various influences of the Caribbean islands from Jamaica to
Margarita with a little stop over at St Lucia and is presented on a plate for you in what we refer to as
‘Nouvelle cuisine Caribbean’
Fresh ingredients are sourced daily and our meats are marinated for at least 48 hours
For those with allergies to various food ingredients, please ask your server for clarification.
Our superb scotch bonnet sauce is available on request for those who would like their food a little spicier
Please note a 12.5% service charge will be added to all bills.
MEAT DISHES
Jerk Spatchcock Baby chicken
£14.50
Slow roasted with pimiento and spices, fried savoy cabbage, jerk sauce and rice n peas
Cottons curried Mutton
£14.50
Made to our own delicate recipe served with rice & peas, coleslaw and fried plantain
Mixed Jerk Meat Grill Platter
for 1 £14.50
for 2 £27.00
Cottons signature dish of jerked pork ribs, chicken pieces, pork kofta and
chicken wings, rice n peas, jerk sauce and fried plantain
Boston Jerk Pork
£14.50
£14.50
£18.50
£12.75
£14.50
Marinated grilled chunks of pork smothered with jerk barbecue sauce
served on a bed of root vegetable trio, rice n peas
Mandeville Beef Stew
Hearty beef stew with baby carrots, suede and parsnips, basmati rice
Peppered rib eye steak
Peppered 8oz prime matured Rib eye steak, mixed salad, cassava fries,
shoestring onion rings and a pimiento & thyme jus
FISH DISHES
Fish & Seafood stew
Fish pieces, squid, octopus and mussels in a tomato garlic aioli broth
served with basmati rice or grilled bread
Pan fried Seabass
on a bed of vegetable escovitch, accompanied with a cassava cake and papaya mango coulis
Trio of Jerked seabass, Parrot fish and Tilapia
£14.50
Smothered with a light coconut curry sauce served with basmati rice and grilled aubergines
Baked Red Bream £14.50
£14.00
£16.50
seafood rice, pickled vegetables and cucumber raita
Fish & Seafood Kabobs
With rice n peas, spiced coconut sauce and a onion tomato chutney
Chilli Sweet n Sour Crab (only available at weekends)
Quartered crab wok tossed in a chilli sweet n sour sauce served with fried dumplings
Please note a 12.5% service charge will be added to all bills.
VEGETARIAN DISHES
Trinidadian vegetable curry
£13.00
£14.50
With braised tofu served with basmati rice and cornmeal fritter
The Island Platter
Chick pea fritter, black eyed bean fritter, sweet potato & pumpkin fritters
with Caribbean vegetable dauphinoise, jerk sauce, rice n peas and fried plantain
SIDE ORDERS
Rice n peas
Basmati rice
Coleslaw
Fried dumpling & festival
Fried Plantain
Stir fried vegetables
Caribbean Roti
Callalloo & Onion
£3.00
Mixed Salad
Chopped tomato & onion salad
Macaroni Cheese
GLOSSARY OF TERMINOLOGY
Caribbean Roti
Plantain
Rice n Peas
Yams
Callalloo (Ca la lu)
Chipotle
Sorrel
Palm hearts
Jerk
– an East Indian style flatbread in filled with seasoned crushed lentils
– often referred to as ‘green banana’ – from the banana family – must be cooked before
being eaten.
– rice cooked with herbs & scotch bonnet (Caribbean spicy pepper) with Gungo peas
(pigeon peas) is very popular in West Indian cooking
– are edible tubers and comes in a wide variety of shapes and sizes. Has either white or
yellow flesh and is nutty in flavour. Yams are cooked in the same way as potatoes.
– a vegetable closely resembling spinach in appearance and taste
– a south American fiery pepper
– a perennial flower plant found predominantly in Jamaica, the flowers of which are
processed to form a sweet n sour syrup. Also referred to as Roselle
– the young off shoots of a palm tree, marinated and pickled.
– a highly seasoned barbecue – peppered dish cooked on smouldering pimiento wood
over a coal pit. Jerk is a part of Jamaican culinary tradition for centuries. Its origins date
back to the native Arawak Indians traditional methods of cooking. The escaped slaves
called Maroons are believed to have developed and perfected this method of preserving
and cooking meat during their years of living in the Blue Mountain fighting the British
troops. recipes have been handed down through the generations – recipes and
techniques kept secret and developed as competition and pride runs high amongst
jerk cooks in Jamaica
Please note a 12.5% service charge will be added to all bills.
DESSERTS£5.00
Soursop Mousse with white chocolate baby meringue, berry compot Sharon fruit.
Chocolate Tart with raspberry puree and poached pear
Pineapple and apple crumble with rum custard, vanilla ice cream and candied pineapple
Caribbean trifle laced with dark aged rum
Enjoy the best of the Caribbean ...
Cottons ... Bringing the Caribbean sunshine to Camden since 1985
/ WEARECOTTONS
Please note a 12.5% service charge will be added to all bills.