Tue | Oct 23, 2018

Royal Rojo at Spanish Court

Published:Thursday | November 13, 2014 | 12:00 AM

The beautiful waves of red in an exquisite sea of white with an undertone of black along rich brown wood exuded elegance. A quaint setting designed for luxurious comfort, illuminated by candles and lamps which gave an added elegance, is Rojo's unique and sophisticated chic decor.

Rojo Restaurant at the Spanish Court Hotel is back to tantalise taste buds for this year's Gleaner-sponsored Restaurant Week.

The delectable offerings featured on the menu were all a sweet dream of delight, taking food lovers to new palatable heights.

Restaurant Week Ambassador Tamara Morin-Harding was excited to take on the prestigious role, and listed the aid of aunt Sonita Morin-Abrahams to devour the delectable offerings.

Both enjoyed a quiet evening, playing catch-up over conversation against the backdrop of soothing sounds from a piano on track.

Morin-Harding began her meal with the lobster bisque. Initially, she said it was really good, but extended her view even further, stating that it was perfect. While waiting for the main course, Restaurant Week organiser Stephanie Scott, who was in the vicinity, stopped by and checked in on our ambassador, joining in on the the chit-chat.

They later indulged in the rack of lamb and lobster thermidor. The sounds of 'mmm' escaped from our ambassador's lips as she indulged in a bite of lamb prepared to perfection.

Almost compelled to speak, she said with conviction, "It tastes good!"

Morin-Abrahams said that her lobster thermidor was equally fantastic. The rest, as they say it, was gastronomic history.

Morin-Harding swapped her dessert for chamomile tea, while her aunt opted for white chocolate cheesecake, which was the perfect cherry on top of an overall scrumptious meal. Overall, they concluded that their experience was nothing short of amazing.

Rojo at the Spanish Court Hotel definitely provides an authentic dining experience while treating your palate like royalty. Rojo should be at the top of your list for this year's Restaurant Week.

- Krysta Anderson