traditional creole cuisine

•Mira’s accras with pack-a-punch salsa
•Creole chicken with yellow rice 
•Red pineapple with toasted seeds
•Green salsa with Jamaican pepper


Mira’s accras with pack-a-punch salsa

Salt cod accras are a tricky recipe: a fine balance between a crispy but not too oily exterior, and a tender but not soggy interior. At Cooking Baz’art, equilibrium is the rule.

The spicy salsa, made with mango puree and Jamaican pepper, is served on the side. It’s for the truly daring.

Table bookings for 6+ people.