Sun | Dec 16, 2018

RW 2018 | Celebrating with flavours at Broken Plate

Published:Thursday | November 15, 2018 | 12:18 AMRocheda Bartley/Gleaner Writer
The spicy scotch bonnet mussels is one of the tastiest conversation stoppers.
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It was a grand affair at the Guardian Group-sponsored Restaurant Week dinner. Held last Monday evening at Broken Plate, a food sanctum known for delectable options, foodies were left in awe at the taste of some flavourful delights.

With an enthralling aroma of a number of delicious dishes permeating the air of the intimate space, the guests anticipated a pleasurable moment from meals that made their mouth watered. Starting with appealing appetisers and ending with an enchanting entrÈe, the offerings kept persons attentive to the colourful and dynamic flavours.

It was simply irresistible as the guests frequently paused from the exciting proceedings to take bites from the restaurant's scrumptious offerings. Repeatedly heads turned, and eyes gazed at the sight of the incredible dishes as they made their way from the kitchen on to tables.

Some of the favourites options that guests devoured were the duck breast bruschetta, an enticing seafood personal mac that landed softly on eager palates.

Gastronomic cheers rolled off the tongues of curious foodies who selected the short ribs with velvety Parmesan grits. It was the showstopper that momentarily ceased conversations. And the spicy Scotch bonnet mussels also hit the spot on the savoury scale, bouncing off flaming flavours and igniting a palatable joyride for those who sought to devour it.

rocheda.bartley@gleanerjm.com