At left, John, the barman, prepares a 'to-die-for Cosmopolitan'.
At right, a delicious island inspiration: Chicken breasts stuffed with ackee, lightly pan fried, and served with scotch bonnet sauce.
10 Main Street, Ocho Rios
Phone: (876) 795-0064
Hours: Monday to Saturday 9:00 a.m. to 11: p.m.
FOR THOSE of you who think that eating well in Ocho Rios is only about Toscanini (Italian Restaurant at Harmony Hall) and Passage to India (exquisite Indian fare), think again, honey, because I have news for you.
COCONUT NEWS
Singaporean, Indian and Jamaican Coconut news.
Nope, this is not about a new, strange strain of coconut -- our sweet coconuts have remained intact, thank you very much. It s about a new, strange strain of restaurant tucked away on Main Street, Ochi -- Coconuts Café
& Bar to be exact.
It's the brainchild of gourmand Anil Sud and his beautiful wife Rajni. Yep, the same couple I wrote about a few weeks ago -- the owners of one of my favourite places -- Passage to India.
Anil Sud has created a new toy. A serious toy, yes, but one that has allowed him the pleasure of experimenting with his love affair with food. It has given him the opportunity of
fusing his and his wife's exotic cultures with a touch of Mediterranean, a pinch of Mexican, a play of Oriental and a serious kiss of Jamaican cuisine. In the process he has fashioned a new and exciting menu that is shaking up Ocho Rios.
Sometimes one story produces another for it was in chatting with the Suds (once my
reviewer's cap was off at Passage to India) that the secret sort of spilled out. And, well, you know me and food secrets. Don t 'bodder tell mi one. And so it came to pass that I entered the refreshing and sweet portals of Coconuts Café & Bar.
First, let's talk about the watering hole, the area that barflies like myself love to hangout in till the wee hours of the morning, that place defined in the Oxford Dictionary as The Bar. Anil Sud was not joking when he described his Coconuts Bar as being more than well-stocked . I mean, he s got a collection of alcohol that certainly makes an impression -- like that Belvedere Vodka (the bottle -- a collector's item, etched so very lovingly that you just cannot throw away the empty). Boy, I could spend weeks with glass in hand and not be able to drink out his stock.
John, the barman, prepared a 'to-die-for Cosmopolitan' with a difference, just for moi. Totally camera shy, at first he refused to let me take his photo. (Hmmm, guess he was nervous that with those looks his phone would ring off the hook.) This guy can mix a mean cocktail, and were it not for the fact that I had to drive back to Kingston that very night, I might still be there imbibing like only mi can when mi kotch mi backside on a comfortable bar stool.
MENAGE A TROIS
Looking through the list of appetisers my eyes immediately went to the Menage a Trois. Deciding that at my age all is possible, and never having tried it, I figured I should go headlong into the experience. Okay, so, instead of Brad Pitt, Keanu et moi, it was all about Coconut Shrimps, Chicken Samosas and Conch Fritters, accompanied by Honey Dijon Mustard Sauce. Hey, worse things could happen. Chef Sud notes, where the menu is concerned, that The French swear variety is the spice of life . Well, friend, nobody can agree on that little sentence more than this lady and, therefore, I delved straight in -- headlong into the melee -- savouring the moment with such passion that even the francais would have been proud. And, if those Hollywood boys could taste as good, I would consider doing America , believe you me.
By the time I got myself out of that little naughtiness it was time to go coconuts -- a little coco loco if you will. So from the International and Caribbean Kitchen section I chose Chicken Supreme Coconuts. My sensual experience obviously not being allowed to end with the Menage, it was all about chicken breasts stuffed with ackee, lightly pan fried, served with scotch bonnet sauce and described as a delicious island inspiration. Indeed it was a hot number, seriously sexy and divine to the non-existent bone.
As if that weren't enough I was further tantalised by a medley of shrimp, conch and chicken, which I requested (after tasting) to be wrapped for take away so that I could later enjoy it in the comfort of my bed -- stretching the pleasure even further.
A few tables away my enthusiastic sounds of bliss were being overshadowed by two tourists . Hello, with every order and every morsel, 'dere' noises made my wails of excitement seem like whispers. Saudi C. Smith and Mary McKinley just seemed unable to contain themselves.
I was indeed perturbed by their disturbance. I mean, nobody, but nobody outdoes me in that department. So I sauntered over and popped the question. They were in Ochi with the Caribbean Studies Programme of the University of Southern Mississippi & Texas A&M Commerce. They had been enjoying the sensual tastings at Coconuts every day since their arrival, refusing to nyam anywhere else.
Sorry ladies, you did not come to build bridges with the people of Jamaica or to do social work, as you claim, you both came for the unadulterated pleasure of eating at Coconuts.
Rosemary Parkinson praises her gift of a 'sense of humour' otherwise life would be far
too challenging.
