Sun | May 28, 2017

A decadent Oasis

Published:Thursday | October 16, 2014 | 10:00 AM
Jerked chicken, sweet and sour pig's tail, fried plantain, rice and peas served with sautéed vegetables.-Brian Mccalla/Freelance Photographer

Along the busy thoroughfare of Oxford Road in New Kingston lies Oasis on the Oxford. A homey, intimate eatery for this year's Gleaner-sponsored Restaurant Week, it is ready to please your taste buds. With the atmosphere of a family potluck, guests will have more than nine meat options, and at least five side orders to choose from. With the option to mix things up, diners will have not have a problem satisfying all aspects of their gastronomic desire.

Restaurant owner Lorraine Clunie also boasted about her homemade natural juices.

"I make all my juices and I don't use sugar! All the ingredients are healthy," she told Food.

Clunie notes that some of her drinks contain almond milk, molasses and honey. There is the crowd favourite, pumpkin punch. And if pumpkin is not for you, rest assured that the June plum, cherry, jackfruit, pineapple, peach pineapple or fruit punch are just as refreshing and healthy.

"This is what I do and I love it," shared the perky owner, who has been in the business for more than 27 years. "I have only been in the restaurant business for seven years - at this location for four - but I've always been catering. And based on the reception, I decided to open Oasis on the Oxford."

Not new to Restaurant Week, despite taking a break last year, Clunie anticipates a great turnout come November 14-22. Clients are already enjoying her delectable and unique sweet and sour pig's tail and always look forward to her curried goat.

"I am in the kitchen everyday and I make a mean curried goat," bragged Clunie. "And everybody loves the sweet and sour pig's tail. And I could tell you stories for days about my local 'Viagra' - the pumpkin punch."

- Randy Bowman