maple, lime and chilli-glazed plantain, and rum and raisin pork belly strips. Main dishes will include short rib brown stew, a whole jerk chicken designed for two to share, and a seafood boil. Desserts will lean into comfort and familiarity, with sweet potato sticky toffee pudding listed among the opening options.
Drinks rooted in Caribbean tradition
The drinks offering will place particular emphasis on rum, with a house rum punch made using Wray & Nephew and Kraken Dark Rum alongside ginger, pimento, pineapple, lime and cherry syrup. Beers will include Red Stripe and Dragon Stout, reinforcing the restaurant’s Caribbean focus across both food and drink.
Food, memory and cultural responsibility
Speaking about the return of The Good Front Room, Dom framed the restaurant as both a personal and cultural project.
Dom said: “The Good Front Room is inspired by my great-aunt Myrtle and the sacred front rooms found in so many Caribbean homes, spaces kept for special guests and layered with pride and memory. As a grandchild of the Windrush generation, I feel a responsibility to carry the torch and keep our stories, recipes and traditions alive.”
That sense of storytelling has been central to the restaurant since its inception, combining dishes that feel rooted and familiar with a setting that invites a broader audience into Caribbean food beyond stereotypes or shorthand.
With the original residency proving its appeal and a permanent site now secured, The Good Front Room’s return to London looks set to build on its early momentum, this time as a long-term fixture rather than a limited run.
