Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
I love really great food that is done well with fresh and quality ingredients. On returning from London to my home country Barbados after 21 years in Europe, I started up Bad Guys which has now been rebranded, The Black Urchin. I started out doing tapas and tacos and as most reviews go, "the best and freshest they have tried on the island".
I spent 3 years doing tapas and tacos and in December, I opened a spot at the new Haymans indoor up-market in St.Peter. My offerings were just cutters. My cutters are made with freshly baked brioche buns, fresh fish, free-range meats and homemade sauces.
For 2024 I knew I wanted to do a lot more with the brand and have been looking at market responses, ways to innovate, taking in feedback and more. For me, I left the world of finance to be more involve in something I am very passionate about, food and entrepreneurship. It's not just making some money and bashing out whatever sells. It's for me, passion, creativity, watching my ideas become a success and creating great and long lasting relationships with customers and collaborators, while having fun doing so.
I recently decided to take it to another level of contemporary cutters and create some exciting variations for you. We are now doing sourdough tacos, bao buns and gourmet salads. Our menu is available for private catering and parties as well but we are very flexible on private catering.
Thank You,
Barrie
We use just fresh fillets of fish, quality free-range meat, quality cheese, free-range eggs, real brioche buns, authentic bao buns, homemade sourdough tacos, homemade sauces, romaine lettuce, fresh tomatoes, cucumbers and a slaw that is just delicious.
2 fresh boneless fillets of local flying fish lightly seasoned and deep fried in a light tempura batter, lettuce, cucumber and tomato salsa
fresh skinless and boneless fillet, lightly seasoned and grilled, served with lettuce, cucumber and tomato salsa
premium cut loin fillet of ruby coloured grade A yellow fin tuna, seared or grilled just enough, served with lettuce, tomato, cucumber and wakame seaweed
breadfruit chips, mixed leaves gourmet lettuce, tomatoes, cucumber, radish and red cabbage slaw
free-range pork shoulder slow cooked for 5.5 hours with sweet spices, and marinade, shredded and topped with our black sauce and our red cabbage slaw
free-range turkey breast soaked in our special brine 24hrs for succulence and flavour, then coated in lightly seasoned flour, egg and panka crumbs, deep fried to create a crispy and succulent melanesa, served with lettuce, cucumber, tomato and red cabbage slaw
free-range chicken breast soaked in our special brine 24hrs for succulence and flavour, then coated in lightly seasoned flour, egg and panka crumbs, deep fried to create a crispy and succulent melanesa, served with lettuce, cucumber, tomato and red cabbage slaw
free-range beef, this is a prime cut from the breast of the cow with a simple marinade, slow cooked until very tender and succulent and falling apart
chicken breast soaked in our special brine 24hrs for succulence and flavour, then coated in lightly seasoned flour, egg and panka crumbs, deep fried to create a crispy and succulent mIlanesa.
pork shoulder slow cooked for 5.5 hours with sweet spices and our marinade
a prime cut from the breast of free-range beef with a simple simple spices and marinade, slow cooked until very tender and succulent and falling apart
grilled jumbo blue shrimp
skinless and boneless fillet of locally caught seasonal fish lightly seasoned and grill
skinless and boneless fillet of locally caught seasonal fish lightly seasoned and grill
pork shoulder slow cooked for 5.5 hours with sweet spices, and marinade, shredded and topped with our black sauce and our red cabbage slaw
free-range beef, this is a prime cut from the breast of the cow with a simple marinade, slow cooked until very tender and succulent and falling apart
free-range pork, conch octopus & shrimp soused with cucumber, herbs, citrus juices & scotch bonnet pepper and a side of boiled breadfruit or sweet potatoes
diced octopus tentacles boiled then grilled
fresh local conch pickled raw or cooked
large jumbo shrimp
pork cooked until tender
simple but delicious sides to compliment your cutters
fries with sea salt and optional dried marjoram sprinkled
yellow meat breadfruit chips sprinkled with sea salt
try adding more to your cutters
We make our own gourmet toppings that enhances our cutters eating experience
finely diced tomatoes, red onion, lime juice and chilli
red cabbage, gala apple, spices and mayo
local cucumber, brined in brown sugar and white wine vinegar
home-made mayo with basil, ginger and garlic
scotch bonnet, ginger and garlic in a sticky and sweet sauce
a concoction of spices and syrups
PLEASE INFORM US OF ANY ALLERGIES!
We love our customers, so feel free to visit during normal business hours.
Mon | Closed | |
Tue | Closed | |
Wed | 12:00 pm – 05:00 pm | |
Thu | 12:00 pm – 05:00 pm | |
Fri | 12:00 pm – 05:00 pm | |
Sat | 11:00 am – 05:00 pm | |
Sun | 11:30 am – 05:00 pm |
Our hours on Friday & Saturday can extend.