Thu | Nov 23, 2017

The Terrace at Terra Nova tantalises!

Published:Monday | November 6, 2017 | 12:00 AM
Justine-Renée having the famous chocolate mousse.
The team had the pleasure of meeting Executive Chef Kenard Swaby and Range Cook Lionel Robinson.
Davina (left) and Justine-Renée wearing elegant pieces from Sabritu.
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The public voted online in the JN Bank's RestauranTours Epicurean poll and The Terrace at the Terra Nova All-Suite Hotel came out on top! Restaurant Week (RW) is fast approaching and if you are looking for a centrally located restaurant with the perfect ambience, coupled with impeccable customer service and mouthwatering food, then the Terrace at the Terra Nova definitely tops the list.

The RestauranTours team - Davina, Burchell and Justine-Renee - was in for a fantastic RW epicurean treat when they visited The Terrace recently. Whether one enters the restaurant via the Victorian-inspired hotel lobby or the canopied walkway adorned with orchids, mini-fountains and koi, the perfect tone is set prior to the meal.

The 4-course Restaurant Week menu at The Terrace will tantalise anyone's taste buds. The RestauranTours hosts indulged in the appetisers comprised of Coquille de Mer (medley of seafood in a rich cream sauce with mushroom and cheese), Crab-Snapper Croquette (fresh crab meat and snapper

seasoned, breaded and fried served with an avocado salad and honey lemon aioli), and Confit of Pimento Chicken on medallion of hard dough bread and a drizzle of pineapple pepper jelly. As if those dishes

didn't already whet the appetite, the appetiser category was closed out with the soup du jour - rich and flavourful Lobster Bisque. Are you drooling yet?

As renowned pianist Dennis Rushton played in the background and Frank Gilmore, the soft-spoken maitre d', gracefully moved between tables, the entrÈes were served - Tri-colour Pepper Corn Crusted Baked Salmon served with spinach, sun-dried tomato and parmesan cream sauce, Pan-Seared Stuffed Chicken Breast (chicken breast stuffed with mushroom and red onion ragu seared and finished in the oven and served with candied ginger cranberry sauce) and the Terra Nova Petit Fillet (petit prime filet mignon grilled, topped with shrimp and blue mussel scampi with scallop potato and roasted vegetable). Are you full yet?

The piece de resistance? Two words - guilty pleasure! The dessert comprised of Pecan Praline Burbon Bread Pudding, Chocolate Mousse and White Chocolate Raspberry Tart. Executive Chef Kenard Swaby and the entire staff pulled out all the stops. The Terrace at the Terra Nova Hotel gets two thumbs up.

Where will the RestauranTours go next? You decide! Visit go-jamaica.com/rw to vote for your favourite restaurant in the Savoury category. Watch Episode 2 of the RestauranTours series on Jamaica-gleaner.com/videos to experience the fine dining at The Terrace.