Mon | Jul 13, 2020

Dining On the Pier

Published:Thursday | March 5, 2020 | 12:00 AMJessica Harrison/Gleaner Writer
The headless peppered shrimp in a spicy Scotch bonnet sauce was finger-licking good.
The Pier One Platter is sure to excite a group of hungry friends
A slice of carrot cake will soothe any sorrow.
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Food and drinks will always be the hallmark of a great time; Pair it with an amazing sunset over the seas and you may as well call it euphoria.

FOOD visited Pier One in Montego Bay and we had a blast. From the drink menu, we chose Appleton Estate, Campari and J. Wray and Nephew mixes. We started with the Campari Cooler, shaken, not stirred. It is made with J. Wray and Nephew White overproof rum, campari, orange juice, club soda and topped with lime juice to take the edge off. The next, a passion peach frozen Daiquiri made with Appleston Estate VX. We were quite pleased to see our appetisers being placed before us before sipping on the other mixes. A large platter with calamari rings, ackee wontons, Hawaiian flatbread pizza and barbecue wings surrounded mini bowls of soy sauce and calamari dressing. Our bartender suggested pairing this dish and the ‘Blue Wray’ drink. “It’s quite a simple drink. It’s made with J. Wray and Nephew White Overproof Rum, blue curacao, which gives it it’s beautiful colour, lime juice and simple syrup,” Oshine Williams explained. The pairing did not disappoint. Our headless peppered shrimp came next. While this dish holds its familiar vibrant red colour, it’s not done in the style we’re used to getting by the roadways. It’s made and smothered in a Scotch bonnet sauce. It came with garlic bread sticks which sealed the deal.

The main course was delightful. ‘Surf and Turf’ is it’s name. Upon a succulent medium rare cut of steak rested the tail of a juicy Caribbean lobster served with mashed potato that was topped with a long cut of plantain chip. We also indulged in slices of fried ripe plantain and steamed bammy.

Last, dessert. A soft slice of carrot cake, with bits of nuts for texture, layered with a cream cheese frosting. It is usually paired with an Estate Daiquiri which is made with Appleton Reserve Blend, lime juice, simple syrup and orange peel.

All in all, Pier One promises a relaxed open plan dining experience and exquisite customer service. They are 100 per cent Food recommended.

jessica.harrison@gleanerjm.com