Sebastian’s Bistro

FOOD

The Caribbean theme reaches right through dinner, from guava at the bread course to pineapple and coconut at dessert. In between, the Island Feast brings chicken, pork, beef and fish together on a shared platter, with their own accompaniments and a supporting spread of sides. Standard courses are unlimited, and you ask your server for more of the foods you’d like again. Selections can change, but this is a focused feast with plenty to explore.

Pull-apart rolls deserve attention before the larger platters arrive. They’re house-baked and buttery, served with guava butter and caramelized onion jam. The two spreads make bread a proper part of the Caribbean meal: fruit in one, slowly cooked onion in the other. This is the bread course for people who notice the spreads as much as the rolls. A little of each, please.

The Spice Necklace salad gives the greens their own Caribbean treatment. Mixed greens come with tropical fruit, radish and spiced candied pumpkin seeds, all brought together by key-lime dressing. The fruit and citrus fit naturally after guava butter, while the seeds contribute a sweet, spiced topping. Salad has arrived wearing accessories. Appropriate, given the name.

Slow-roasted pork with tangy pikliz slaw deserves a close look on the main platter. Pikliz supplies the bright, pickled counterpoint to that generous helping of roast pork. Beside it, oven-roasted chicken comes with mango sambal. Fruit turns up throughout this dinner, and here it’s part of the roast’s savory accompaniment rather than being saved for dessert.

Chili-rubbed beef takes a different route, accompanied by chimichurri, the herb-based sauce that suits seasoned meat so well. Baked fish comes with chorizo-tomato salsa and spiced butter, an especially substantial combination for the seafood portion. The chorizo gives the fish a connection to the Latin side of the menu; the butter adds richness.

Cilantro rice and beans make an easy companion to the roasts and their sauces. Fried garlic yuca brings another starch with a more assertive seasoning, while ginger-glazed sweet plantains carry sweetness into the savory spread. Fire-roasted peppers complete the sides. Together they give the meal some real variety beyond the meat: rice, roots, fruit and vegetables, all in portions made for sharing.

The plant-based Harvest of the Caribbean offers a parallel feast. Fried jerk tofu with pineapple-chili sauce is a compelling starting point, alongside an Impossible beef kebab, plant-based sausage and a Caribbean fish-style cake with curry aioli. It keeps the dinner’s Caribbean character through a full alternate platter, shared sides, plant-based bread accompaniments and its own bread pudding. Crab cake and coconut shrimp are separate paid enhancements, outside the unlimited standard courses.

House-made coconut-pineapple bread pudding closes the standard dinner with caramel sauce and vanilla ice cream. Coconut and pineapple give the familiar pudding an island identity, and the caramel makes this a thoroughly dessert-minded finish. Bread has come a long way since those opening rolls. There’s something rather affectionate about an unlimited supper that begins with bread worth noticing and ends by dressing bread up for a celebration.