Caribbean comfort food is the real deal at Negril. It’s a popular spot in spite of service that slows to a snail’s pace when the place is heaving, and the cramped, unadorned interior (decoration is limited to pages torn from Heat covering the walls of the lone toilet, which is accessed through the kitchen).
Standards such as jerk chicken and ackee with saltfish are best enjoyed with a side of fried plantain, while tender goat curry should be mopped up with a perfectly fluffy roti. A hearty brunch menu featuring the likes of jerk chicken sausage is popular among local party animals repairing the ravages of the preceding night, while the quaint roadside garden is charming in summer.
Don’t forget to bring your own beer or wine.
Negril is the name of a place in western Jamaica. It is laid back, rustic and relaxing. It became popular in the 1970s, when all the hippies started going there and it seemed to perfectly reflect what the café was about.
We offer organic coffee, free-range chicken, use real butter instead of margarine, organic eggs, better quality ingredients and forgoing MSG and hydrogenated fats. Yes, it is more expensive to do it this way but we feel it is better in the long run. Customers often describe the food as 'good, honest food', which is a fantastic compliment for us - it means we are on the right track.
Jamaican food is unique because of the complex ethnic makeup of the people, who came or were brought to Jamaica. The food tells the story of its people.
Most of the traditional dishes are fusions of cultures. For example, Jamaica's national dish, ackee and saltfish, is a combination of ackee from Africa and salted codfish from Spain. The staple of rice and peas is a combination of Chinese rice, African peas and coconuts brought in by the Spanish. Even jerk chicken, most commonly recognised as Jamaican food, is itself a collision of Arawak and African cooking styles and techniques.
Our menu also features salads, burgers, roti wraps, fish and stews.