Discovering the Mediterranean at Neptune's

Photographer: Ayshahvez Gopaulsingh

Sandals Whitehouse's Neptune's restaurant offers an open-air ambience, elegantly set on the beach with a beautiful oceanic backdrop. This restaurant, named after the Roman god of water and sea, attracts lovers of classic Mediterranean cuisine wanting to sample gourmet dishes created by talented chefs.

According to Frederico Moreira, food and beverage director at Sandals Whitehouse, "Guests enjoy the offerings at the Neptune's restaurant as they truly feel as if they are discovering the Mediterranean through their dining experience."

Neptune's restaurant fully represents the hotel chain's 'Discovery Dining' concept, an extensive programme that focuses on the entire dining experience of guests at Sandals and Beaches Resorts. Sandals Whitehouse alone boasts a total of seven unique restaurants ranging from regional Italian, Mediterranean, Pan-Caribbean, Pan-Asian and a popular French patisserie, aimed at satisfying the epicurean desires of guests from all around the world.

Open for lunch and dinner every day, Neptune's presents guests with the opportunity to enjoy a selection of yummy dishes, and the talented chefs, Delroy Johnson and Cleon Ruddock, led by Executive Chef Adrian Weichenberger, share three of the many delectable lunch offerings any guest can choose to savour at Neptune's.

MEAL RECIPES

Greek 'country-style' salad

Crumbled feta cheese salad with plum tomatoes, crisp cucumber, red onion, sweet peppers and olives

INGREDIENTS

1 tbsp extra virgin olive oil

1/2 tbsp lemon juice

1/4 tsp sea salt

A pinch of ground black pepper

1 tomato - cut into wedges

1/4 red onion - sliced into rings

1/4 cucumber - sliced into thick half-moons

1/4 green pepper

2 oz feta cheese - cut into small cubes

5 kalamata olives

METHOD

1. Place olive oil, lemon juice, salt and pepper in a small jar with a screw-top lid and shake to combine (salad dressing).

2. Place salad ingredients in a large bowl.

3. Pour dressing over the salad and toss gently to combine just before serving.

Serves one.

Grilled chicken breast romana

Grilled chicken breast topped with chunky tomato ragout served over Israeli couscous

INGREDIENTS

6 ozs chicken breast

1 tbsp olive oil

2 tbsp tomato sauce

A pinch of salt

A pinch of ground pepper

A pinch of blackened seasoning

1/4 cup of Israeli couscous

1/2 grilled tomato cut in two

1/4 cup diced onions

METHOD

1. Marinate chicken breast for one minute in olive oil, salt, pepper and blackened seasoning.

2. Grill seasoned breast for five to seven minutes.

3. Grill tomatoes and onions

4. Steam couscous covered with simmering water for 15 minutes.

5. Serve grilled chicken breast with tomato sauce atop couscous.

Serves one.

Roasted lamb gyro

Shredded lamb meat and cucumber in tomato wraps accompanied by sour cream and mint pesto

INGREDIENTS

A pinch of dried oregano

1/2 tbsp extra virgin olive oil

5 oz seasoned roasted lamb

1 flour tortilla

1/4 cucumber, finely chopped

1/4 tomato, chopped

2 tbsp sour cream

1 tbsp mayonnaise as tortilla spread

2 tbsp mint pesto

METHOD

1. Grill seasoned lamb for three to five minutes.

2. Julienne lamb with cucumbers.

3. Add sour cream and mayonnaise and toss together.

4. Place everything in jalapeno wrap.

5. Slice wrap in equal quarters.

6. Serve with curly fries, sour cream and mint pesto.

Serves one.