Tue | Jan 24, 2017

Mango Tree's tantilising treats

Published:Thursday | October 16, 2014 | 12:00 AM
The smoked pork chop with apple cranberry sauce served with creamed potoato and seasonal vegetables.-Gladstone Taylor/Photographer

The Mango Tree Restaurant, Bar & Lounge at the Altamont Court Hotel boasts the use of 100 per cent organic ingredients. According to food and beverage manager of the Altamont Hotel, Kirk Clarke, "The route we are going is strictly Jamaican, strictly organic. Our marinades are prepared using fresh Jamaican seasonings - that is scallion, thyme, pimento seeds, country pepper, garlic, all those wonderful things, along with sea salt. We have to provide jobs for our farmers. If it's here, we should utilise what we have."

For this their eighth year participating in the Gleaner-sponsored Restaurant Week, Clarke and his team will be offering the smoked pork chops with an apple cranberry sauce served with creamed potatoes and seasonal vegetables.

"A crowd-pleaser from last year, we could not afford to take it off our menu. And it is a marvellous dish," Clarke told Food.

The vegans are not left out. Also included on the menu will be a the flavourful roasted vegetable penne pasta with a basil marinara sauce.

"I think a lot of the organisations are stepping away from vegan dishes, and whether you love meat or not, you will love this dish," added Clarke. The vegetables are glazed with olive oil and sea salt, then roasted to perfection.

As a consistent participant of the Gleaner-sponsored event, Clarke lauds the action of the organisers as he sees it as a platform in which different restaurants that people would have no idea existed are highlighted and it allows the average man to experience fine dining as he is able to budget in advance and be exposed to various options.

NEW ITEMS

Mango Tree will be adding a few new items for this year's Restaurant week. Vegetable samosas with a teriyaki spicy dip, an Asian grilled chicken salad covered by a lime, cilantro dressing, and for dessert, a triple brownie a la mode - a rich moist chocolate brownie, topped with local chocolate ice cream, glazed chocolate syrup on top along with caramel pecans. And last, but not least, is the dessert plate, which is a combination of New York-style cheesecake, Brandy in marinated fruits and that's also a palate cleanser within the dessert served with along with a sweet potato pudding topped with a passion reduction. Excellent! Guests are certainly in for a gastronomic treat come November 14-22.

- Randy Bowman