Go inside rum & jerk chicken shack, Jahh Tiger

Jahh-Tiger-hero

Jahh Tiger

3/1 Park Road, Milton, Brisbane
jahhtiger.com.au

Back in October we brought you the news that Brisbane was about to get a serve of Jamaican jerk chicken — and a whole lot of rum — thanks to new bar Jahh Tiger. They’ve been trading for a few months now, so we checked in with owner Lucy Forsyth to see how things were going — and what’s on the menu.

“Jahh Tiger is going great,” Forsyth told us. “We have had fantastic feedback, everyone is loving the authenticity and our story.” They’ve received some glowing reviews so far, and have been named as one of 2014’s best new bars by the Urban List.

Jahh-Tiger-Cover-Menu-

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The idea for the bar grew out of Forsyth’s travels around Jamaica with husband Sean Forsyth, and the design of the bar reflects their trip. “We designed the bar to match perfectly our trip around Jamaica,” she said. “So as you look around the bar clockwise from entry, each section is a different stop on our trip. The washing machine drum lights over the tables by the rusty corrugated iron is Kingston to Boston Bay – the poor rundown areas of Jamaica. The bar is the touristy area of Ocho Rios with its many hotel cocktail bars and an abundance of fruit and fun. The booth in the corner is the chilled out vibe of Negril, with its crystal blue waters and live reggae everywhere. And outside is Montego Bay with its relaxed but busy beach town.”

Jahh-Tiger-Originals-Menu

There’s a big emphasis here on cocktails, and again they’re heavily influenced by the Caribbean and the tiki drinks that rum so willingly lends itself to. So you’ll see old school classics on the list like the Planter’s Punch, Jasper’s Punch, and the Mai Tai. They’re also doing a bunch of Jahh Tiger originals (take a look at the drinks list to check them out) and have a duo of house beers: the Batman and Bolt Stout and the Gayle Force Lager.

Of course it’s not just the drinks that you’ll want to seek out — there’s some fine jerk chicken here, by the quarter, half or whole bird, and you can pick your choice of sauce from four options of varying kick-me-in-the-mouth-that’s-hot intensity.

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