All of them were true as far as we could tell.
The decor was very casual, light pastels with Caribbean themes.
We had the braised oxtail appetiser, which was very tender, and had a nice mix of heat and sweet to compliment the savory taste.
I am a huge fan of any type of cooking that takes a naturally tough piece of meet and and breaks it down to tenderness. I think that kind of transformation leaves a more interesting texture in your mouth, and this delivered.
Lisa had the fish tacos, with a Mango-Habañero Aioli sauce. The sauce came on smooth, but slowly filled our mouth with a slowly rising heat.
I had the salmon. I was surprised that the waitress asked me how I wanted the fish cooked, and when it came back rare like I had asked, I was even more impressed.
i would say go with the specials, because that is where the freshest fish were found.
This place was so far ahead of any other seafood I had had in Richmond, I can't even think who would be number two.
The desert we tried was the Avocado Tart. It was like a smoother, creamier version of Key Lime Pie.
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