I come from a mixed cultural background, I am of Moroccan and Jamaican descent, two countries full of deep rich flavours and I have built from that foundation and developed a very unique style of cooking mixing it with a traditional approach.
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Chef's speciality
Pan AsianItalianMiddle EasternMexicanCaribbeanMediterraneanFusion
Italian-Jamaican Fusion Three-Course Menu
Starter: Jerk Shrimp Bruschetta
• Jerk-seasoned shrimp – Grilled and placed atop crispy ciabatta slices.
• Tomato & Scotch Bonnet Salsa – A mix of diced tomatoes, garlic, olive oil, and a touch of Scotch bonnet heat.
• Drizzle of Basil & Mango Aioli – For a fresh, slightly sweet contrast.
Main Course: Oxtail Ragu Pasta
A rich, slow-cooked oxtail sauce served over pasta, blending Jamaican depth with Italian comfort.
• Slow-braised oxtail ragu – Cooked with tomatoes, thyme, allspice, and red wine, creating a luscious sauce.
• Served over pappardelle or homemade gnocchi – Thick pasta to soak up the flavorful sauce.
• Parmesan & Scotch Bonnet-infused Breadcrumbs – For a crispy topping with a hint of heat.
• Side of Garlic Bread with Jerk Butter – A twist on the classic, infused with warm Caribbean spices.
Alternative option: Jerk Chicken Alfredo – Creamy fettuccine Alfredo with smoky jerk chicken and a hint of nutmeg.
Dessert: Tiramisu with Rum & Coconut
A tropical take on the classic Italian tiramisu.
• Jamaican Rum-Soaked Ladyfingers – Infused with Blue Mountain coffee and a splash of dark rum.
• Mascarpone & Coconut Cream – A silky blend with a touch of vanilla.
• Topped with Toasted Coconut & Cocoa Powder – For texture and depth of flavor.
• Served with an Espresso-Martini Style Rum Cocktail – A smooth finish to the meal.
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