Taste the islands slowly.
Sorrel and guava, familiar elsewhere as juice, are fermented here into wine. Cacao is rolled by hand with ginger, cinnamon and nutmeg into traditional Vincentian cocoa tea, poured alongside coffee grown and roasted on the same island.
Salt & Sorrel is a wine tasting and food pairing built around those flavours, part tasting, part storytelling, SALT's introduction to Vincentian beverages and the dishes composed to accompany them.
The Vision
A table can be a map.
Salt & Sorrel is built around what grows here: what was preserved because it came into season all at once, what appears at Christmas, what came from a garden, a tree, a market or a family recipe judged worth bottling. The table changes with season and setting, favouring selection over an imitation of formal fine dining, excellent ingredients, interesting producers, thoughtful pairings and enough context to understand why each thing is there.
Sorrel itself, botanically Hibiscus sabdariffa, is used across Africa, the Caribbean and the Americas to produce intensely coloured drinks, its crimson colour drawn from the same anthocyanin pigments found throughout the tasting table.
Food tells you where you are.
The Table
Gather. Taste. Follow.
Begin with the first pour.
Salt & Sorrel may take place beneath a tree, on a veranda, inside a garden or somewhere chosen simply because the setting belongs to the food. Guests arrive to a table composed around the day's tasting. The experience begins before anybody calls it a course.
One ingredient leads to another.
A tasting might move from sorrel or guava wine, poured alongside a breadfruit crisp with saltfish mousse, to traditional cocoa tea matched with spiced dark chocolate, to Vincentian coffee paired with callaloo and coconut arancini or smoked marlin on cassava crackers, each dish composed to meet its glass. Some pairings will be familiar. Others require an introduction. Each is there for a reason.
Stay with the conversation.
There is no need for the experience to end when the structured tasting does. Coffee may appear. Chocolate may follow. Another bottle may be opened. What began as an introduction to ingredients gradually becomes what good tables usually become: a conversation.
The SALT Approach
Selection before spectacle.
Salt & Sorrel is not designed to place every Vincentian ingredient on one table. SALT instead selects a smaller number of flavours that are excellent, interesting or capable of telling part of the story of these islands particularly well.
The producers, ingredients and pairings evolve constantly. The standard does not.
Closing Vision
Leave knowing what Saint Vincent tastes like.
Salt & Sorrel is available by private enquiry, with each table shaped by season, setting and availability.
Enquire About Salt & Sorrel