Mon | Oct 15, 2018

The Restaurant at Round Hill Delights!

Published:Thursday | November 13, 2014 | 12:00 AM
Karrie Williams Round Hill Dinne - Herb yellow tail snapper


The restaurant at Round Hill is a fabulous destination for discerning palates and, arguably, Montego Bay's best pick for an unforgettable dining experience during this year's Restaurant Week.

On Monday night, the restaurant played host to managers and friends of The Gleaner with a fabulous dinner party, prepared by Marvin Robinson, assistant chef at the Hanover-based ultra-luxurious resort.

Robinson and his team outrightly seduced the palates of diners with a three-course menu, where each dish had everyone in a perpetual state of ambrosial pleasure.

The evening of unceasing delight started with an oxtail ravioli and organic mixed baby greens. As the perfect testament of what was to come, they fulfilled this role flawlessly.

"It was so delicious. It has this flavour that dances on your tongue," was how diner Julie Jones described her oxtail ravioli, which contained lobster, butter bean ragout and Appleton rum confit sauce. And of the organic mixed baby greens, diners devoured this down to its last morsel.

But could anything less be expected of the hotel that won the award for Jamaica's Best in Cuisine at The Gleaner's Hospitality Jamaica 10th Anniversary Awards celebration? Not likely, and so it was that the mouth-watering flavours kept on coming with main courses of herb yellowtail snapper and braised short rib.

Stayce Ingram, groups and meetings manager at the Royalton White Sands hotel, aptly described the snapper. "I am a meat lover, but I find this fish so savoury, it was simply fabulous. I completely enjoyed it and I am very impressed," she said.

Vegetarians were not neglected either. Robinson prepared a signature-flavoured gungo peas gnocchi, made from crispy veggie chucks and coconut-flavoured callaloo run down, the taste of which easily rivalled the meat dishes.

"Marvin can make just about anything delicious," Hillary Stewart, Round Hill's director of food and beverage, told Food confidently. "He has this unique touch that no matter what you give him to prepare, he will take it and make you something delicious and out of this world!"

And what better way to dine on such heavenly dishes than at the resort's seaside terrace, where

the moonlit night created an ambience of relaxation, complemented by the sound of gentle waves breaking ashore.

The fabulous dinner was completed with a dessert of avocado crËme br°lÈe and a sorbet trio.

Foodies in the Second City will be happy to devour this delectable menu available throughout the Gleaner-sponsored Restaurant Week, which gets under way tomorrow.

- Karrie Williams