Wed | Apr 21, 2021

Delight your palate at Robbie’s Kitchen!

Published:Wednesday | October 22, 2014 | 4:27 PM
Vanessa Norman, head chef at Robbie's Kitchen, shows off a plate of shrimp scampi, packed with crunchy broccoli and mushrooms.

Herbs and spices are a must when cooking, but it requires some level of skill to perfectly balance them in the right combination in preparing an enjoyable dish. At Robbie's Kitchen, these ingredients are expertly blended, making every dish totally delicious!

During the Gleaner-sponsored Restaurant Week, Robbie's will certainly be offering diners a lot to savour; starting with a stuffed breast of chicken montego, served with mashed potatoes and sautÈed vegetables.

This dish is both appealing to the eye as it is pleasing to the palate and its aroma has you salivating - even the most ardent vegetarians. Swiss cheese, ham and spinach are used to create the stuffing for the chicken which is first sautÈed and then finished in the oven to give it a moist and succulent texture.

"I like to see people happy, and cooking delicious food is one sure way to make people happy, so that is what we offer here at Robbie's - happiness through our food," head chef, Vanessa Norman, told Food.

But owner of the restaurant, Robbie Joseph, who is himself a highly acclaimed executive chef, is not stopping there. Seafood lovers can also enjoy a deliciously prepared steamed fish and a special shrimp pasta packed with crunchy broccoli and mushrooms.

Diners may also find the restaurant's rustic decor appealing. Old paintings and photographs are featured on its walls, including a photograph of a younger looking Queen Elizabeth II and her husband, Prince Phillip, the Duke of Edinburgh.

Found on the property of Half Moon, a Rock Resort, Robbie's Kitchen is open to you for this year's Restaurant Week.

- Karrie Williams