Tue | Dec 6, 2016

Enjoy alfresco dining seaside at the Seahorse Grill

Published:Thursday | November 6, 2014 | 12:00 AM
Chef Dorrion Byrd. Contributed

Karrie Williams, Gleaner Writer

WESTERN BUREAU: The Seahorse Grill is always inviting, not just for its tranquil atmosphere, situated right by the Montego Bay Yacht Club and marina, but also for its tasty dishes which are deliciously second to none!

Come November 14-22, diners will get to sample any number of savoury dishes at discounted prices during the highly anticipated Gleaner-sponsored Restaurant Week.

Head chef, Dorrion Byrd, said he was excited, but prepared for the large number of diners expected to visit the Seahorse Grill during this time.

"Our dishes are very well prepared, we take pride in how we cook here, and during Restaurant Week, our dishes will be extra special to show our diners how much we appreciate them," he said.

The Seahorse Grill will be offering its famed teriyaki pork chops among its list of dishes for Restaurant Week. The preparation of this dish entails hours of marinating, so seasonings are perfectly incorporated. The meat is then grilled and later finished off in the oven before it is served, garnished with a special sauce made up of orange and pineapple juice, ginger, papaya, scallion and thyme.

"Mmmmm, totally delicious, best pork I ever had, worth coming back for!" was how one diner, Stephen Brown, related to his first time tasting this dish.

The Seahorse Grill will also be offering its just as delicious stuffed breast of chicken on its special Restaurant Week menu. Sautéed vegetables, rice and peas and creamy mashed potatoes are just some of the sides accompanying the restaurant's delicious meals.

The Seahorse Grill also does private catering for events.