Cara Lodge (Bottle Bar & Restaurant)

Guyanese and Caribbean dining — pepperpot, Guyanese curry, seafood and steaks in Quamina Street

Address: 294 Quamina Street, Georgetown, Guyana
Phone: +592 225-5301

CaribbeanSeafood

Menu prices: 800–9000 · £££ · Median main: 5500 · 39/39 with a published price

Guyanese and Caribbean dining — pepperpot, Guyanese curry, seafood and steaks

A TASTE OF GUYANA

• PEPPERPOT — 4,000

  Pepperpot is a traditional Guyanese stew with Amerindian roots. It features slow-braised beef flavoured with cassareep, cinnamon, clove, thyme, and fiery wiri wiri peppers.
• GARLIC PORK — 2,800

  Brought by our Portuguese ancestors and traditionally served for Christmas Day breakfast. Pork marinated in garlic, thyme and vinegar. Pan fried and served with toast.
• TRADITIONAL GUYANA CURRY — 4,500

  Inspired by our Indian heritage, served with your choice of rice or roti. Select from chicken or fish. Beef + $2,000, Prawns + 2,500.
• METEMGE WITH FRIED FISH — 5,000

  A traditional Guyanese dish with African roots, featuring ground provisions slow-cooked in coconut milk and accompanied by dumplings. Topped with crispy fried fish. Preparation time: 25 minutes.

APPETISERS

• SEAFOOD CREPE — 4,500

  A blend of shrimp, crabmeat and fish in a crepe topped with alfredo sauce, cheese and baked golden brown
• MUSHROOM RAGU TURNOVER — 3,500

  with a creamy parsley sauce
• SMOKED SALMON TARTS — 4,200

  Smoked salmon on a bed of zesty cream cheese and presented in a filo pastry basket.
• SEARED SCALLOPS — 7,000

  Jumbo scallops with black pudding on a green pea purée.
• DUCK FLAUTITAS — 5,000

  Crispy corn tortillas filled with slow-braised duck, lightly fried and served with avocado crema, roasted tomato salsa and pickled red onions
• BBQ WINGS — 3,000

  Chicken wings breaded and deep-fried, tossed in a spicy Barbeque sauce and finished in the oven.

SOUPS AND SALADS

• FRENCH ONION SOUP — 3,000

  Classic French Onion Soup, crowned with a slice of grilled cheese toast.
• SOUP OF THE DAY — 1,800

  Ask about our Soup of the Day made with our vegetable stock
• CAESAR SALAD — 3,800

  A savoury green salad consisting of romaine lettuce, eggs, croutons and parmesan cheese with a Caesar dressing. Chicken Breast + 2,000
• MEDITERRANEAN KALE SALAD — 3,000

  Fresh kale tossed with tomatoes, cucumbers, red onions, olives, and optional feta cheese, finished with a bright lemon dressing.

ENTREES

• PRAWNS THERMIDOR — 9,000

  Jumbo prawns sautéed with bell peppers and Spanish onions in a rich cheddar cheese and white wine reduction, finished with delicate micro herbs.
• CHICKEN DIJONNAISE — 4,800

  Sautéed chicken breast topped with a rich blend of Parmesan, mayonnaise, and Dijon mustard, crusted with breadcrumbs and oven-baked until golden.
• GRILLED SALMON — 8,200

  Chargrilled salmon finished with a rich sorrel BBQ glaze, accompanied by warm herb couscous delicately scented with fresh herbs.
• CHICKEN WELLINGTON — 5,200

  Tender chicken breast layered with Dijon mustard and a savoury mushroom, onion and thyme duxelles, wrapped in golden puff pastry and baked until crisp. Served hot and flaky on a white wine thyme cream
• ROASTED RED SNAPPER — 7,000

  Oven-roasted red snapper fillet on a smooth caramelized cauliflower purée, complemented by spicy lemon butter and a vibrant julienne of bell peppers, onions and pimento seeds.
• GRILLED NEW YORK STEAK — 9,000

  10 oz New York strip loin, marinated and grilled, served with a red peppercorn sauce.
• FILLET MIGNON — $6,500

  8oz local grass-fed fillet steak marinated with local herbs and coffee, grilled to perfection and garnished with cherry tomatoes, carrots and broccoli.
• LAMB CHOPS — 8,500

  Fresh herb-marinated lamb chops, grilled to perfection and finished with a rich pan gravy.
• PORCHETTA — 5,500

  Tender boneless pork garnished with sweet potato vermicelli, baby carrots, and finished with a rich teriyaki brown sauce.
• VEGAN HOT POT — 4,200

  Delicate rice noodles with fresh mushrooms, bok choy, carrots, and broccoli, simmered in a fragrant spicy broth and finished with mixed herbs.
• PASTA BOWL — 3,000

  Penne or Fettuccini prepared to order and finished in your choice of slow-simmered Marinara, creamy Alfredo, or aromatic Basil Pesto sauce. Chicken +2,000 Beef +2,500 Shrimp +3,000 Vegetables +1,500 B
• KORMA CURRY — 5,000

  A rich curry with paneer or tofu, eddo, broccoli, snow peas, and carrots simmered in coconut cream. Served with basmati rice, cucumber raita, and your choice of pitta bread or roti.
• CAJUN TROUT — $4,500

  Atlantic trout fillet marinated with Cajun spices and baked

SIDE DISHES

• CREAMED POTATOES — 800
• FRENCH FRIES — 800
• BAKED POTATO — 800
• VEGETABLE RICE — 1,000
• FRIED PLANTAIN — 1,000
• SAUTÉED VEGETABLES — 1,000
• STEAMED BROCCOLI — 1,500
• SAUTEED MUSHROOMS — 2,800

DESSERTS

• RED VELVET LAVA CAKE — 3,000

  Served with rum and raisin ice cream.
• FRUIT COCKTAIL JARS — 2,500

  Fresh local and exotic fruits, with strawberry-mint syrup
• CLASSIC CHEESECAKE — 3,500

  With fruit compote and fresh mint.
• TIRAMISU — $4,000

  This rich Italian dessert of layered, sponge cake, cream cheese, coffee liqueur and semi-sweet chocolate.