Snapper, shrimp take centre stage

The Tip Top Restaurant, surrounded by the beautiful lawns at the Hotel Four Seasons, is a perfect place to dine during next month's Gleaner-sponsored Restaurant Week.

Hotel Four Seasons has been a part of Restaurant Week for the last five years, and Chef Fitzgerald Malcolm is more than pleased to be a part of it this year. "We enjoy getting the love, especially from new customers. People should certainly come out and enjoy these dishes at the discounted prices, as this only happens once per year, and that is only during Restaurant Week," he said.

He notes that Restaurant Week also gives them a chance to promote the hotel. "We want to promote Hotel Four Seasons and to showcase our other dishes, apart from the German dishes. We mostly do German dishes, so Restaurant Week is a great way to showcase our other dishes," he added.

The main attraction this year is the grilled snapper and shrimp provençale consisting of butterfly shrimp and snapper seasoned with provençale herbs, and garlic-flavoured breadcrumbs served with rice ratatouille

"It is our main dish because we find that it is very popular on our dinner menu, so we are offering it during Restaurant Week.

The mouth-watering Blue Mountain coffee cheesecake is the perfect dessert to top off your meal during Restaurant Week, so come on out to Hotel Four Seasons, located at 18 Ruthven Road, Kingston 10, and enjoy their tradition of excellence.

- Shanica Blair