Dinner for Prince Harry

Published: Thursday | March 15, 2012 Comments 0
Grilled Angus beef tenderloin with port wine-infused Jamaican foie gras mousse, jerked sea bass fillet, truffley yam croquette, petit carrots and green asparagus. This was paired with Antinori Peppoli Chianti Classico 2008 from Italy.
Grilled Angus beef tenderloin with port wine-infused Jamaican foie gras mousse, jerked sea bass fillet, truffley yam croquette, petit carrots and green asparagus. This was paired with Antinori Peppoli Chianti Classico 2008 from Italy.
Lemon and grapefruit sorbet.
Lemon and grapefruit sorbet.
Local vine-ripened tomato filled with aged goat cheese and naseberry mousse, nesting on baby lettuce laced with balsamic syrup and paired with Louis Latour Chablis 2010, France. - Photos by Barbara Ellington
Local vine-ripened tomato filled with aged goat cheese and naseberry mousse, nesting on baby lettuce laced with balsamic syrup and paired with Louis Latour Chablis 2010, France. - Photos by Barbara Ellington
Jamaican curry pumpkin bisque sprinkled with honey-poached cranberries, bammy chips on creme fraiche.
Jamaican curry pumpkin bisque sprinkled with honey-poached cranberries, bammy chips on creme fraiche.
For dessert: Coconut passion fruit cream and fresh strawberry with chocolate slim-line stick.
For dessert: Coconut passion fruit cream and fresh strawberry with chocolate slim-line stick.

Last Tuesday, some 260 specially invited guests got to dine with Britain's Prince Henry of Wales at the historic King's House in St Andrew. Governor General Sir Patrick and Lady Allen were the perfect hosts.

But, just what did Prince Harry eat? Here are the menu items catered by New Kingston's Jamaica Pegasus hotel, with wine selections by guest sommelier Michael Reckord.

For the first course, the curry flavour was very light; in the salad, the naseberry was evident but pleasantly subtle. The sorbet was tangy and was a tad tart while in the main course the pepper in the yam croquette brought it to life. The beef tenderloin was excellent, but I was disappointed with the bass fillet. However, I was very pleased that the carrots were locally grown. Dessert was divine.

Finally, the peitit fours were, served with freshly brewed Blue Mountain coffee, of course and a selection of teas. This was paired with a delightful Cockburn's Special Reserve.

Well done guys!

The champagne used for the main toasts was Bollinger Special Cuvée.



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