Epican Tapas Lounge emerges rebranded
The all-new Epican Tapas Lounge has reopened under new management, and with a brand new head chef and menu to boot. In a splendid affair, the location hosted its official opening on Tuesday evening at the Market Place, Constant Spring road, with over a hundred guests partaking in a three-course dining experience.
“We are catering to everyone. Our menu is extensive and has something for every taste and preference. We are elated at the turnout tonight and the guests seem to love the offerings,” said Jermaine Bibbons, head of marketing at Epican.
“We had initially sublet the location; however, the space was vacated after a few months, and we decided to take it over and put our touch on it. We think that our new team and menu will do well,” he added.
The menu, which is split between small bites and large bites, boasts items like Quinoa Salad, Red Peas Vegetable stew, Caribbean Caesar Salad, Garlic Edamame, Charcoal Grilled Filet Mignon, Miso Salmon, Pan Seared Scallops and Chicken Alfredo. Not to be left out are the dessert options, which include coconut cheesecake, crisp bread pudding, volcano chocolate cake, sweet potato pudding, fruit plates and ice cream.
Jamaican Ambassador to Cuba Kathryn Phipps was impressed with the space, saying it was well laid out and inviting. “I like the space and the food options are good,” Ambassador Phipps commented.
“I will be back for sure on my next trip to Jamaica,” she added.
Chef Brian Sterling, formerly of the Jupiter Island Club in Florida, is the man at the helm of the kitchen and he has worked with his team to create a menu that is the perfect mix of vegan delights, meat lover meals and seafood surprises.
The Food team thoroughly enjoyed the Herb and Garlic Roasted Chicken with mashed potatoes. Even the vegetables got our thumbs up!
Here are a few recipes that Chef Brian Sterling shared with us:
6 thinly sliced morsels of our salmon or any strip is infused with garlic ponzu, season lightly with salt and pepper and finished with ponzu aioli, cilantro and chili. The rock is heated to approximately 500 degrees and both the rock and the sliced meats are presented table side and cooked by the guest. Recommended cooking time is 4 seconds on each side.
3 oz piece of snapper steak is dusted without special spice and deep-fried to where the skin is crisp but the flesh of meat is still soft, served with truffle fries consisting of fresh parmesan, truffle oil and fresh herbs. The fish is stacked on top of the truffle fries and then finished with pickled slaw comprising onion, scotch bonnet carrots, chives, vinegar and sugar.
Served cold, three specially crafted crispy mini flour tortillas are filled with avocado aioli with accents of cilantro, lime and olive oil, and then stuffed with small pieces of seasoned lobster meat, which is then topped with mango salsa, cilantro and chili.