Phillip Palmer at Rojo Restaurant (Spanish Court Hotel)
Restaurant Week Ambassador Phillip Palmer celebrated his Friday night over fine wine and fancy food at the prestigious Rojo Restaurant at Spanish Court Hotel.
Joined by his girlfriend, they both indulged in Bombay chicken crÍpe, curried chicken with a hint of coconut in mini roti served with mango chutney and pumpkin bisque for starters.
Then it was time for the next course: grilled filet mignon, marinated in fresh herbs and garlic, grilled and served with a red wine reduction and roasted potatoes, as well as sweet potato custard snapper fillet, covered in grated local sweet potato and deep fried, served with a lemon beurre blanc and mashed potatoes.
But the two expressed that they saved the very best for last. Palmer highlighted, "CrËme br°lÈe is now one of my favorite desserts! Chef Browne's crËme br°lÈe was the best I've had. Everyone thinks crËme br°lÈe is a very simple dessert but, trust me, it can go wrong. The flamed crust was not too hard or too burnt and the custard was deliciously light and perfectly sweet! He asked us to wait for it 'cause we were leaving and it was worth the wait."
Rojo Restaurant at Spanish Court Hotel
1 St Lucia Avenue,