Rosie Campbell’s is a lunch to midnight bar blending owner Graham Cordery’s crush on Jamaican culture with Soda Factory’s (his other venue) approach to a diner.
Heavy sauces sit alongside tart elements to cut through the richness. Beer-braised oxtail is served with coconut rice and zangy slaw, and there are various jerk dishes. Although the jerk chicken is juicy and spicy, get the ribs, simply because of all the dishes, it’s lathered in the most sauce.
Fusion dishes make up most of the menu, such as boiled jerk pork dumplings and a soupy mac’n’cheese. The burgers, with slaw, Luxe buns, cascades of thick sauce and either a slab of soft-shelled crab or jerk chicken, are seriously impressive. As are the slightly sweet, paprika-dusted fries.
You’ll find more than 30 varieties of rum and cocktails that look like a Carmen Miranda hat. The Coco Colada is a tropical slushy served in a coconut that mixes Pampero dark rum with pineapple, sugar cane, lime and snap-dried banana.
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