Dine in tropical tranquility

As a first-time participant of the Gleaner-sponsored Restaurant Week, Seawind Club have signalled their intent to excite the taste buds of food lovers who dine at the restaurant.

It is no longer a secret that their coconut rundown snapper has everyone salivating and it's something Chef Conrad Moore noted as just the tip of the culinary iceberg. "It's a crowd favourite. Everyone who dines here wants to try it or if they are repeat customers, then it's the first thing they order," Chef Moore bragged.

The subtle presence of the coconut rundown sauce unravels an acute curiosity to continue exploring what other secret flavours the experienced chef hid in plain site. A careful balance of Jamaican herbs and spices coupled with a well-marinated snapper delivers precisely on the palates. Served with your choice of island vegetables and creamy mashed potatoes, there is no doubt that Seawind Club will be a popular spot to dine come this November.

From the resorts to the cruise ships, Moore has gained a vast amount of culinary knowledge and experience that he intends to translate through food at Seawind Club. They are also famous for the crab back appetisers that ooze with island spices and vegetables. Vegetarians also have a place at the club and their potatoes, chickpeas and tofu cooked in a light curry sauce with ginger, garlic and tomatoes has the ability to encourage anyone to change their diet.

"I believe our location has a special kind of tropical tranquil that encourages customers to relax and enjoy what we have prepared for them. Our Sunday brunch is gaining traction among customers. It is goes from 10 a.m. to 3 p.m., and they get to utilise our facilities such as the beach and pool," club manager Cheryl Atkinson stated.

She further added that the indoor section of the club can accommodate 80 diners, however, when extended, the entire Seawind Club can seat some 400 customers.

- S.G.