These accompaniments anchored the menu in terroir while supporting the international techniques on display. Sweet finishes were complemented by a chilled limoncello cooler pairing that cut through the richness. For the conch we cooked it for hours and sliced it thinly, tossed and fried keeping it crispy,” Brown explained. Everyone is more use to curry goat, but we slow-cooked the goat with Appleton rum, nutmeg and thyme, making it a well-balanced dish. The oxtail was also slow cooked and the lamb leg we marinated for three days,” Brown added.