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Sugar Mill Restaurant debuts new menu

Published:Friday | November 4, 2011 | 12:00 AM
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Caribic Vacation's Gordon and Ann Townsend (seated in front) and Henry Clemmons and Bridgitte White of Virginia.
Daniel and Judy Schweizer stay close to each other at the reopening of Half Moon's Sugar Mill Restaurant.
Iberostar's Loreto Lazo (left) and Fernanda Hofer were spotted at the Half Moon Sugar Mill Restaurant's 'Exploration of Asian Influences in Caribbean Cuisine' dinner, Wednesday night.
Hilton Rose Hall's Ingrid Noble-Bailey (left) and Nadia Gibbs make the perfect frame.
From left: Leoni Daley, Donavon Chung and Sergo Buis-Sereth.
From left: Spirit Airlines' Sherie Bailey, Half Moon's Giorgio Rusconie and Air Canada Vacation's Aggie Farinelli are in a happy mood.
From left: Royal Shop's Samara Samtani and Casa Manolo's, Neena Chandiramani and her sister Primla Goddard, at Half Moon Sugar Mill Restaurant's 'Exploration of Asian Influences in Caribbean Cuisine' Wednesday night in Montego Bay.
Idlers' Rest, Judy Farmer (centre) is wearing a rock on her wedding finger and Courtney Hamilton (right) is ready to walk her down the aisle. Did the ring come from merchant Ravi Daswani's (left) shop?
From left: J. Wray and Nephew's Raihn Sibblies, Tanisa Samuel, Bridgette Pouyat and Bin 26's Kerri-Anne Reckord pose for the cameras. - Photos by Janet Silvera
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Janet Silvera, Senior Gleaner Writer

Chef de Cuisine of the award-winning Half Moon's Sugar Mill Restaurant, Christopher Golding, on Wednesday evening unveiled a new component to his already revolutionary contemporary Caribbean cuisine.

Hosting some 90 foodies from the west, Golding showcased the restaurant's new menu, which has taken a page from the Asian culture, which has influenced the flavour of the hotel's kitchens. Included on the evening's menu was Ackee and Plantain Wontons with Tamarind Dip, Coconut Curry Lamb in Roti with Lime Pickle and Tomato Chutney, Banana Ginger Bread Pudding, Salted Caramel Ice Cream, and Sweet Potato Mousse.

According to Golding, in 2008, he decided to revamp Sugar Mill's menu and explore the flavours and techniques of the Caribbean island cooking. This year "we have taken things up a notch and built on that menu by specifically highlighting the Asian influences." Taking the food to the apex for Golding means a continuation of exploration and sharing his findings with diners.

The Gleaner brings you highlights of Wednesday's dinner.

Janet.silvera@gleanerjm.com