Every Sunday from 5pm, we fire up the spit and roast our signature achiote-marinated chicken low and slow until it’s perfectly golden, juicy and full of bold flavour. Brined for 12 hours and carved to order, this is the kind of roast that makes you rethink your Sunday routine. Think crispy skin, smoky aromas, all the right sides and a frozen margarita to match. Gather your crew, grab a table by the riverside, and dig in.