Keisha Shakespeare, Staff Reporter
Soupe Cremeuse de Potrion; an exotic blend of pumpkin and Caribbean spices topped with whipped cream and bacon bits - PHOTOS BY WINSTON SILL /FREELANCE PHOTOGRAPHER.
FINE DINING has never been better. There was great food, exquisite table setting and courteous staff. It was like being in a fine European restaurant without leaving the island. This took place at the seven-course dinner served at the re-launch of the Palm Court Restaurant located in the mezzanine level of the lobby at Hilton Kingston Hotel last Tuesday.
The Palm Court's newly renovated décor depicted a contrast between European and Caribbean themes. Close to the entrance of the restaurant is an open wine cellar stocked with fine wines. Centrepieces on the tables featured carnations and candles. Even the very menu items were exceptional.
Waiters offering polite white glove service, were clad in black suits with black bow ties ensuring everyone's satisfaction.
ON THE MENU
The food was magnificent especially the seafood ravioli. It was a home-made ravioli filled with crab, lobster and shrimp served in a champagne sauce topped with a tomato and basil compote. It teased the taste buds, melting away like butter on a hot saucepan just when you were ready to dig in. It left diners yearning for more.
As the night progressed some people waited anxiously for the medallion of black angus tenderloin to be served. When it came, it was served with gratin dauphinoise seasonal vegetables. One patron said it was so good, it left her speechless.
BEEF CARPACCIO
Thinly sliced Black Angus Tenderloin laced with an olive oil dressing served with button mushrooms sprinkled with Parmesan cheese shavings. The presentation was eye-catching, garnished with tomato made into rose petals creating ideal finishing touch. The tenderloin was so succulent it melted as soon as you dug in. And the peppercorns added a bit of spicy and tingling flavour.
SOUPE CREMEUSE DE POTIRON
An exotic blend of pumpkin and Caribbean spices topped with whipped cream and bacon bits. The whipped cream added a creamy ending to the soup.
SHRIMP PIRI PIRI
Sautéed shrimp in a piri piri sauce served with coconut rice was very delicious. It was a bit spicy but not overly so. The sauce added a sweet but spicy note to the shrimp.
CROUSTILLANT DE BAR
Pan-fried sea bass accompanied by braised spinach was prepared to perfection according to person. Also the caramelised crust complemented the sean bass very well.
CHOCOLATE DECADENCE
A rich and creamy dark chocolate mousse topped with whipped cream gave the perfect ending. The whipped cream was very smooth and fresh and complemented the chocolate mousse.
