Grilled fillet of grouper with a pumpkin risotto. - Colin Hamilton/Freelance Photographer

The tropical motif of the Palm Court restaurant at the Hilton Kingston hotel in New Kingston is worlds away from the hustle and bustle of the commercial capital.

The Palm Court has been a staple on The Gleaner-sponsored Kingston Restaurant Week (KRW) menu since its inception. Director of food and beverage at the Hilton, Olivier Lavoine, notes that KRW is a good thing. "It's a good concept, I like it; we have people come in who have never been here before."

He notes that during KRW, patrons are able to try different restaurants and compare. Competition is good, especially when they tower above the rest as the Hilton does in quality and service.

This year, as with others, they have put their best food forward. An appetiser of salmon seviche will be the perfect teaser for this year's signature dish; grilled fillet of grouper with pumpkin risotto with the icing on the cake being banana and orange bread and butter pudding with vanilla ice cream. Sous chef at the Palm Court, Garfield Victor, notes that these items are "showing new ideas and versatility of the Palm Court".

- N.D.