All meat dishes come with 2 sides, add 30p for sweet potato fries
Jerk Chicken (1/4) | £10.95
Delicious chicken seasoned in our homemade marinade, served with jerk gravy
Halal Jerk Chicken (1/4) | £10.95
Delicious halal chicken seasoned in our homemade marinade
Jerk Pork | £11.95
A Jamaican feast, succulent pork belly seasoned in our special marinade overnight, finished on the BBQ
Curry Goat | £11.95
Authentic Caribbean goat curry with potatoes, slowly cooked to perfection
Braised Oxtail | £14.45
Caribbean special; slow cooked oxtail in a rich sauce with butter beans, carrots, sweet peppers and homemade dumplings (includes a glass of Sorrell).
NEW: Big up your meat meal | £4.45
All fish dishes come with 2 sides, add 30p for sweet potato fries
Fish of the Day Steamed | £14.95
Traditional favourite; either steamed with peppers, onions, plantain, carrots and okra or fried Escovitch style with peppers and onions
Jerk Salmon | £12.95
Salmon fillet seasoned in our homemade Jerk marinade
All vegan dishes come with 2 sides, add 30p for sweet potato fries
Ragga Stew (VE) | £9.45
Mild kidney bean stew with yam, carrots, potatoes, plantain & homemade dumplings
NEW Chickpea Channah (VE) | £9.45
Savoury chickpea and potato curry, Trinidadian style
Big Fat Jerk
Whole succulent Jerk Chicken with a choice of any four sides or six sides
Regular - choose any four sides | £26.95
Large - choose and six sides | £29.95
Kids' Meal | £5.95
Choice of Wings, Jerk Chicken or Ragga Stew, with rice, chips, or steamed veg and Capri Sun or water
Rice & Peas (VE)
Fried Plantain (VE)
Jerk Chips (VE)
Sweet Potato Fries (VE) +30p
Steamed Vegetables (VE)
Old Jamaican Ginger Beer | £2.15
Ting Grapefruit | £2.15
Coconut Water | £2.15
Cream Soda | £2.15
Coca Cola, Diet Coke, Sprite | £2.35
Mineral Water (Still) | £1.95
Mango Juice | £2.75
Orange Juice | £2.75
Tropical Rhythms Mango & Carrot | £2.70
Tropical Rhythms Pineapple & Ginger | £2.70
Homemade Fruit Punch - Regular | £2.50
Homemade Fruit Punch - Large | £3.50
Homemade Sorrel - Regular | £2.50
Homemade Sorrel - Large | £3.50
Homemade Rum Punch - Regular | £5.95
Homemade Rum Punch - Large | £7.95
Red Stripe Lager | £3.75
Carib Lager | £3.75
NEW: Bottled Guinness | £3.75
Sauvignon Blanc, white - 184ml | £5.35
Cabernet Sauvignon, red - 184ml | £5.35
Please ask our staff about ingredients in your meal when you order.
Jerk is a style of cooking native to Jamaica in which traditionally chicken and pork are dry-rubbed or wet marinated with a hot spice mixture called jerk seasoning. You can also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu.
Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.
Rhythm Kitchen’s Jerk Chicken and Pork is left to marinate for 24 hours before being finished on the grill.
Rhythm Kitchen brings fun, tasty and healthy Caribbean Jerk cooking to London and beyond. We serve up mouthwatering authentic Caribbean food in a modern way, marinated and cooked with Del’s very special seasonings. Light and fresh or hot and fiery – there is something for every taste bud on the menu.
Ready to get stuck in??
Delroy was born in 1967 in nearby Forest Gate as the fifth of seven children to Doreen and Rupert. His parents had moved to Britain from the West Indies in the Fifties and settled in East London where they found jobs at Ford in Dagenham, working hard to make ends meet.
From an early age Delroy developed a passion for food, introduced to him by his mother. She taught him how to cook using old family recipes. It was only logical that Delroy began his working life as a chef studying for 2 years at Waltham Forest College.
In his teens and early twenties Delroy worked as a chef for various hotels in Central London before his career took a number of twist and turns which eventually landed him a job in TV.
When Delroy heard about Westfield’s plan to open on his home turf in Stratford he applied for a concession to run a Caribbean food outlet. Like so many things in Delroy’s life he simply followed his instincts, took his fine food to Westfield and convinced them that he is the right man to deliver a professional and cultural offering.
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