This is what the delicious coconut and saffron poached snapper fillet with Spur Tree pine pepper jelly looks like. - Photos by Janet Silvera
Crab, papaya and cucumber timbale, with grapefruit scotch bonnet vinaigrette looking lovely on the plate and tasting even better than it looks. This is one of the three appetiser options on the Sugar Mill restaurant menu during Restaurant Week.
There is only one word to describe this passion fruit mango cheesecake 'deee-licious'! A work of art from the culinary kings and queens at the Sugar Mill Restaurant in Montego Bay. And a must-have during The Gleaner-sponsored Restaurant Week.
Talk about culinary magic, Sugar Mill's Restaurant Week orange-banana bread pudding is the bomb! Taste this fantastic dessert during the week of November 11-19.
