It may not look like much but go in on a Sunday, Tuesday or Thursday and order “The Pig” and you’ll see what I mean. Although open every night with a full menu of Caribbean fare, go on these particular nights when they have the barbecue set up and you have the option of “da pig, da chicken or da lobster.” But really. Have “da pig.” If you’re lucky, Junior, Sydney’s son has caught fresh conch that afternoon so there will be plenty of fresh conch fritters to go around. Get these too. Seriously. Put your order in early though, this is slow food, cooked over Sydney’s barbecue until perfectly right. Also, enjoy the self serve, honor system bar complete with Sydney’s own rum punch and painkiller mix. Be careful though, if you disobey the honor system Sydney will sneak behind the bar and add a few, ok a lot, of extra ticks to your bill. But why bother? After all, the rum is cheaper than the mixers down there. It’s pretty difficult to reach by land being around a bend where half the street collapsed down a cliff (about a year ago-island time, mon) and down a very, very steep incline so if you come in by sea, the preferred way of course, hale Sydney’s on 16 on your VHF and tell him to fire up the grill and put out a few extra bottles of rum.
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