Thu | Nov 23, 2017

Your favourite food in the perfect location

Published:Thursday | November 9, 2017 | 12:00 AMDavina Henry
Fresh catch snapper steamed with fresh herbs and spices.
Dave Mullings giving service with a smile.
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The Cracked Conch at Luna Sea Inn is off the beaten path. Having earned the reputation of being one of St Elizabeth's finest, Dave Mullings, who has been the head chef for the past three months, says Restaurant Week is a great way to showcase what they have to offer.

What The Cracked Conch has to offer is great food, great service, an enticing ambience, and satisfaction for diners who are seeking the perfect location to enjoy Restaurant Week. Mullings and his team take pride in going the extra mile for their patrons.

Having grown up in Bluefield and having worked at three restaurants in North Carolina, Chef Mullings believes he is in a position to cater to the needs of all customers.

The Cracked Conch will serve up one of its all-time favourite dishes, Steamed Red Snapper, among a mouthwatering list of items on the menu for Restaurant Week, including Deep Fried Lobster Tail, Callaloo Bundles (Callaloo cooked to perfection mixed with cheese and wrapped in a pastry then deep fried) and Bruschetta.

"The Red Snapper is definitely one of the most popular items on our menu. We only serve Red Snapper as whole fish. We steam our Red Snapper in coconut milk and lots of herbs and spices for a natural taste. We serve it with our rice and peas," Mullings said.

Though this will be his first Restaurant Week, Mullings' aim is to have a jam-packed restaurant every night for the entire week.

"Our prices are reasonable, the food is great and you get a home-away-from-home feeling when you are here," Mullings said.

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