Start with a nostalgic favourite: traditional prawn cocktail with juicy prawns in a classic Marie Rose sauce, with crisp shredded lettuce and avocado. Next, delicate lemon sole fillets are served with salty Serrano ham, asparagus and courgette in a preserved lemon, chicken stock, miso butter sauce. For dessert, tangy mango purée is stirred into a sweet white chocolate custard.

Cornish Summer Sole

“This roast is me on a plate – half Antiguan and half British,” explains Andi. Classic Antiguan spices such as ginger and cumin are balanced with fresh herbs in her marinade for the whole spatchcock free-range chicken which is deboned, making it a dream to carve once roasted until tender. On the side there’s zingy papaya slaw with mango dressing and fresh chillies, and crispy cassava to dunk into Andi's velvety gravy made with rich coconut milk. For dessert, a classic Bakewell tart is given a Caribbean kick with a punchy rum &amp; raisin jam.

Antiguan Roast Chicken

Start with Lebanese cucumber pickles, smokey grilled flatbread and dips including creamy labneh with garlic and za’atar, and hummus with a crunchy topping of dates and baharat, a Middle Eastern spice blend. Larger dishes include sweet roasted carrots with nutty tahini and date chermoula, Bubala’s classic potato latkes with toum, and halloumi in nigella seed-studded honey.

Mixed Meze (OLD SKU)

Italian Porchetta Feast - OLD SKU

A Journey Through India

<span data-sheets-root="1" data-sheets-value='{"1":2,"2":"Serve everything as a spread, or begin with the garlicky gazpacho, hake croquetas made to José’s mum’s recipe, and octopus on a blanket of creamy, paprika-spiked mash, dressed with finely chopped jamón and pine nuts. Canelones are pasta tubes stuffed with a light prawn, garlic and parsley filling, then smothered in béchamel. For dessert, Galician almond cake is topped with orangey crema catalana."}' data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}'>Serve everything as a spread, or begin with the garlicky gazpacho, spinach &amp; manchego croquetas made to José’s mum’s recipe, and octopus on a blanket of creamy, paprika-spiked mash, dressed with finely chopped jamón and pine nuts. Canelones are pasta tubes stuffed with a light prawn, garlic and parsley filling, then smothered in béchamel. For dessert, Galician almond cake is topped with orangey crema catalana.

Summertime Gazpacho & Prawn Canelones

Top grilled sourdough with velvety whipped cod’s roe and pickled cucumber, finished with a pinch of seaweed powder. Golden chicken schnitzel is marinated in a Portuguese blend of paprika, oregano and dried chilli, then fried until crispy. It's served with chorizo, peppery lemon-dressed rocket and moreish chunky chips.

Piri-Piri Chicken Schnitzel

Begin with a refreshing white gazpacho, garnished with tangy pickled peaches. Veal rib-eye, with flavourful fat marbled all the way through, has been marinated in southern French herbs, to be topped with Café de Paris butter and served with country ratatouille and pommes Anna. For dessert, crisp puff pastry is stacked with sweet strawberries and crème pâtissière.

Provençal Veal & Ratatouille

Summer 2025

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A classic prawn cocktail is followed by delicate lemon sole in a miso butter sauce with serrano ham and new season vegetables.

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Andi Oliver is a British-Antiguan chef and broadcaster, well known for presenting the Great British Menu and for running her acclaimed restaurant-turned-culture hub, Wadadli Kitchen. It's home to Caribbean family flavours, shared through love, stories and experiences; a place where food meets culture. “People often think about Caribbean food in quite a one-dimensional way but there are so many different islands and so many different flavours to enjoy. My menus are an expression of how I experience Caribbean food and I want to share that with everybody.”

Andi Oliver

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Antiguan Roast Chicken Feast andi-oliver 

A whole Wadadli-spiced spatchcock roast chicken with coconut gravy and Caribbean-inspired sides including papaya & mango slaw and golden cassava. Finish with rum and raisin Bakewell tarts.

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A selection of Bubala's vegetarian sharing plates, including a new dish from their Soho restaurant: roasted carrots with tahini and date chermoula. Plus potato latkes with toum, halloumi in black seed-studded honey and Bubala's infamous silky dips. 

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