Thu | Dec 8, 2016

Aquavue tantalises for RW

Published:Thursday | November 13, 2014 | 12:00 AM
Contributed Photo Salad - tropical baby green salad.
Carl Gilchrist Photo Restaurant Week ambassador Jair Lyons and guest Stevonne Nugent enjoyed a phenomenal evening at the Aquavue Cuisine in Ocho Rios on Saturday.
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AquaVue Cuisine at Mystic Ridge Resort

in Ocho Rios makes its first appearance in the Gleaner-sponsored Restaurant Week (RW) come November 14-22. Managing Director and Executive Chef Donovan Williams is gearing up for a great event.

"I'm looking forward to a good week. Yes, man, big time!" Williams stated, emphatically adding that all is in place for the occasion.

Williams' eagerness is based on the quality of food on the menu for RW and the service being offered at the restaurant.

"The chicken cordon bleu is a hot-seller. Folks tend to like the stuffing, which is ham and Swiss cheese with a dash of tomato cream sauce."

The snapper rundown is another favourite that has been included in the RW menu.

The Island-style Red Snapper, which is steamed in coconut and lemongrass fish broth and served with saut├łed pumpkin, bell peppers and tomato is also a hit. Restaurant Week Ambassador Dr Jair Lyons concurs, and gave this dish two thumbs up when he dined at the hillside restaurant over the weekend.

"I was surprised at how spacious and airy the dinning room felt - well-spaced seating, view overlooking the pool on one side and the Ocho Rios town on the other.

"The minimalist approach to decor did not detract from the attentive staff. The staff was well mannered and always available. Service was timely and the menu had a good variety of dishes. I liked that they had a host of local dishes as well as vegetarian and international dishes," he told Food.

But his amazing gastronomic experience didn't stop there. "The attention to the presentation was five-star and the taste and flavour was homely, yet with layers of experience and knowledge that only a seasoned chef could provide - like a well-cooked Sunday dinner with love. Chef Williams is a worldly character full of local and international stories of his culinary journey. He's like that fun uncle you like to be around."

Local herbs and spices are at the heart of the flavour that diners will enjoy at AquaVue Cuisine.

According to Chef Williams, "For example, we use lemon basil with lemongrass for the steam fish. We also use cilantro, basil and rosemary."

AquaVue also caters to vegetarians, with its vegetarian kebab, a variety of grilled vegetables served on a bed of pumpkin callaloo brown rice, and spring roll wrap.

AquaVue Cuisine is one of five restaurants in Ocho Rios that are featured in Restaurant Week 2014.

- Carl Gilchrist