Delectable offering awaits you at the Calypso!

Not everyone can cook like a professional chef, but at the Calypso at Sea Wind restaurant, we can all dine like a star on the divine dishes prepared by internationally acclaimed executive chef, Luis Fitch.

For this year's Gleaner-sponsored Restaurant Week, Fitch will be offering his signature seasoned, grilled lobster accompanied by a home-made coconut run down sauce, sautÈed vegetables and a special potato cake, made from layers of perfectly seasoned potato, topped with cheese.

From the presentation to the aroma and topped off by the taste, this dish is impeccable. It delivers a monumental burst of flavours with every bite, and your taste buds will not allow you to leave a morsel of this dish behind!

"I sell what I like," Fitch told Food. "I cannot cook what I do not like and so diners can always be certain that the food here will always be delicious."

Vegetarians can also add some zest to their palate during Restaurant Week by enjoying the restaurant's equally delicious, deep-fried mushrooms stuffed with a steamed callaloo and cheese blend.

Along with his innate abilities in the kitchen, Fitch says he also depends on a number of herbs, such as thyme, pepper, jalapeno, scallion, lemon grass and onion to give his dishes their unique Caribbean flavour with a Mexican twist, reflecting his Mexican heritage.

The Calypso at Sea Wind restaurant is located at Montego Bay's Freeport and offers three dining options; in an open-air dining room setting, poolside or in a sea side cabana.

- Karrie Williams