Book your table and experience bold Caribbean flavour, warm hospitality, and dishes made to share.
The Calabash Tree was born from a desire to bring authentic Caribbean flavour to the North East — something that was largely missing at the time. Inspired by strong family roots in Caribbean cooking and a lifelong connection to bold, vibrant food, the journey began with a simple idea: to recreate the dishes and flavours that couldn’t be found locally, and share them with others.
Our new monthly events are set to launch this summer. Make sure you’re following our social media pages to find out what’s happening at The Calabash Tree.
At Calabash Tree, the menu is built around bold Caribbean flavours, shared plates, and a balance of comfort and creativity. Inspired by traditional recipes from across the islands, each dish is designed to showcase depth of flavour – from slow-cooked meats and rich curries to fresh, vibrant seafood and plant-based options. The focus is always on authenticity, using classic techniques, spices, and “green seasoning” to bring each plate to life.
A Trinidadian classic. King prawns marinated in traditional spices, cooked with potatoes, fresh green seasoning and a little spice.
Lightly cured and roasted jerk salmon, served with a mango & scotch bonnet slaw.
Shin of beef, slow cooked in a traditional blend of Jamaican spices, served with spinner dumplings.
Sweet, sticky, slightly spiced chicken. Chef’s favourite.
Curry fried chicken, served with garlic & cumin aioli and pickles.
Smoked cumin and garlic, with a slight heat from chilli. Served with sweet potato purée.
Mildly spiced aubergine “meatballs”, served on a slow-cooked red lentil coconut dhal.
Served with mango hot pepper sauce.
Basmati rice cooked with spinach and a green seasoning blend of herbs and coconut milk.
A must-have Caribbean classic.
Skin on fries in our own blend of 15 spices.
A fantastic dessert served with rum custard.
Book your table and experience bold Caribbean flavour, warm hospitality, and dishes made to share.