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Jerk Chicken (1/4) | £10.95
Delicious chicken seasoned in our homemade marinade, served with Jerk Gravy and two sides of your choice
BBQ Chicken (1/4) | £10.95
Delicious chicken seasoned in our homemade marinade, served with BBQ sauce and two sides of your choice
BIG UP any of these Chicken dishes for 5.45
Whole Chicken Feast Platter | £28.50
Whole succulent Jerk Chicken or BBQ chicken with a choice of any four Rhythm Sides
Grilled Chicken Platter | £28.50
A family feast with ¼ Jerk, ¼ BBQ Chicken and Jerk Wings, with a choice of any four Rhythm Sides
NEW - either platter with six sides | £31.50
Saltfish Fritters | £5.45
A Caribbean favourite, salted codfish fritters, served with sweet chilli mayo
Plantain Fritters | £4.95
Sweet plantain fritters, served with tamarind BBQ sauce
Jerk Wings | £6.75
Succulent Jerk Wings covered in Tamarind BBQ sauce
Coconut Peppered Prawns | £7.45
Shell-on prawns served in our homemade spicy pepper sauce
Mac & Cheese (v) | £3.95
Dumplings (v) | £3.20
Mixed Starter Platter | £17.95
Pick any three of the above to share with friends
Jerked Whole Fish Of The Day | £14.95
Grilled or steamed whole fish, served with two Rhythm Sides of your choice
Grilled Salmon | £14.45
Jerk marinated salmon, grilled and served with two sides of your choice
Braised Oxtail | £12.25
A Caribbean special - slow-cooked oxtail in a rich sauce with butter beans, carrots and dumplings, served with two sides of your choice
Curry Goat | £11.95
Authentic Caribbean curry slowly cooked to perfection, served with two sides of your choice
Curry Goat Roti | £10.45
Traditional Caribbean flat bread filled with Curry Goat
Rhythm Sides | £2.95 each
Rice & Peas(ve), Chips(v), Jerk Chips(v), Fried Plantain(v), Steamed Vegetables(ve), Mixed Salad(ve), Coleslaw(v)
Pot of Sauce | £0.90
BBQ Sauce or Jerk Gravy
For the little jerks
BBQ or Jerk Chicken Drumsticks or BBQ Wings | £5.95
Served with chips or Rice & Peas and salad
Ragga Stew | £9.50
Mild red kidney bean stew with carrots, plantain, yam, potatoes & homemade dumplings, served with Rice & Peas
Chick Pea Channa | £9.50
Savoury Trinidadian chickpea-and-potato curry, served with roti.
Roceno Grillo | 5.95 / 23.00
Fruity and well balanced Sicilian wine, goes well with fish and vegetarian dishes.
Falanghina | 6.50 / 27.00
Ancient Italian grape, aromatic and refreshing.
Roceno Syrah | 5.95 175ml / 23.00 Bottle
The most “Sicilian” of grapes, full of character, goes well with meat dishes and desserts.
Primitivo della Puglia | 6.50 / 27.00
A dark-skinned Italian grape and inky, tannic wine, intensely flavoured.
Nerello Mascalese IGP 'Roceno' | 5.95 / 23.00
Sicilian rose with notes of red fruit and spice, followed by some herbaceous nuances.
Prosecco DOC Extra Dry | 7.00 / 31.00
We have over 90 rums from the Caribbean and around the world
Carib | £3.95
Red Stripe | £3.95
Stag | £3.95
Guinness Punch | £4.95
Water (Still or Sparkling) | £1.95 for 33cl, £3 for 75cl
Coca Cola / Diet Coke / Sprite / Ting / Ginger Beer / Coconut Water | £2.15
Homemade Fruit Punch | £2.50
Homemade Sorrell | £2.50 reg, £3.50 lge
Homemade Limeade | £2.50
Fresh Carrot Juice | £2.50
Orange, Pineapple, Apple, Mango Juice | £2.50
Rum Punch | 8.00
Super refreshing cocktail, made with Del’s own recipe
Mango Daiquiri | 8.00
A deliciously sweet and fruity cocktail, made with mango puree, rum, Cointreau, lime juice and ice
Zombie | 9.95
Not for the faint hearted; a mix of four rums, pineapple juice, apricot brandy, orange juice, and grenadine
Sorrel Colada | 9.00
Tropical delight based on sorrel (hibiscus),
ginger, coconut, pineapple and lime juice and a blend
of white and spiced rums
Bahama Mama | 9.00
Taking you to the sunshine of the Bahamas. A blend of dark rum and coconut rum, orange and pineapple juice, and grenadine
Painkiller | 9.00
A delicious blend of Pusser’s Rum, cream of coconut, pineapple juice, orange juice, and nutmeg served on the rocks
Baileys Vanilla Silk | 8.00
Bringin together three deliciously simple elements; Baileys, vanilla vodka and amaretto. Silky and smooth
Rum Runner | 9.00
Filled with island vibes, a lovely combination of dark rum, blackberry liqueur, crème de banana liqueur, orange and pineapple juice, and grenadine
Jamaican The Italian Krazy | 8.00
A triumph of flavours: Disaronno with lime, mint, mango, and lemon juice
NEW Happy Hour cocktails | Pick any two cocktails (excl. Zombie) for £10
Virgin Pina Colada | 5.50
Tropical pineapple juice, coconut cream, and fresh lime
Green Garden | 5.50
Cucumber, lime, fresh mint, elderflower cordial, and soda
Sunrise | 5.50
Refreshing orange and mango juice, passionfruit syrup, lime, and grenadine
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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