Thai, Cajun, and Caribbean Cuisine at Jambalaya Restaurant (Half Off). FourOptions Available.

Central London

Give as a Gift
Over 1,000 bought
Limited quantity available

In a Nutshell

Chef Kevin Greaves travelled the world to assemble a fusion menu of Thai, Cajun, and Caribbean dishes

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as gifts. Limit 1 per table, 2 for table of 4 or more for $30 options; Limit 1 per table of 4 or more and limit 2 per table of 6 or more for $50 option. Valid only for option purchased. Dine-in only. Not valid on Budweiser Garden Event Nights. Not valid 12/31/12, 1/1/13, or 2/14/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating at restaurants delays the need to go grocery shopping or clear your stolen snowman heads out of the freezer. Keep your secrets on ice with this Groupon.

Choose from Four Options

  • $7 for $15 worth of Thai, Cajun, and Caribbean fare during lunch for two
  • $15 for $30 worth of Thai, Cajun, and Caribbean fare during lunch for four
  • $15 for $30 worth of Thai, Cajun, and Caribbean fare during dinner for two
  • $25 for $50 worth of Thai Cajun, and Caribbean fare during dinner for four

Jerk chicken is $16, pad thai is $17, a bowl of gumbo ya ya is $7, and lunch entrees begin at $7.

Jambalaya Restaurant

Chef Kevin Greaves spent years travelling the world studying the spices and cuisine unique to each region. Of all that he tasted, the foods that stood out in his mind and palate hailed from three distinct locales: Thailand, Louisiana, and the Caribbean. Rather than limit himself to a single favourite, the head chef of Jambalaya Restaurant incorporated flavours from all three regions into his eclectic menu.

The menu highlights traditional dishes from each region, including pad thai from Thailand, gumbo and jambalaya from the Louisiana bayou, and curried goat from the Caribbean. In addition, Chef Greaves prepares some dishes with a fusion twist, adding jerk spices to vegetable pad thai or moulding a plate of shrimp creole into the shape of Thailand. The chef flavours each dish with the restaurant’s signature brand of spices and sauces.