Rich legacy of quality and hospitality

Sheena Gayle, Gleaner Writer

Western Bureau:

There is nothing ordinary at the Sugar Mill Restaurant in Rose Hall, Montego Bay. Their menu for this year's Gleaner-sponsored Restaurant Week is no different, as everything has a new zest with a dash of old charm.

Their popular jerk chicken spring roll with pineapples and papaya slaw has an unyielding ability to capture the curious taste buds of all those who are interested in trying this delicious appetiser.

According to executive chef of Half Moon - a Rock Resort, Steve Sowa, the jerk chicken spring roll "is always a favourite. I think the spicy contrast with the jerk chicken against the sweet taste of the papaya and the citric effect of the pineapples create a whirlwind of flavours on the palate, so persons always want to try it"

Sugar Mill restaurant is located on the gentle slope overlooking the Half Moon golf course. The restaurant enjoys a distinguished reputation for an exquisite selection of delectable dishes and, come November for Restaurant Week, the flow of customers will keep the chef quite busy - something they are looking forward to.

The restaurant is owned by Half Moon, so the rich legacy of quality and hospitality can be seen in each of its products.

Chef Sowa underscored that their coconut and saffron poached snapper fillet with Spur Tree pine pepper jelly is also a tasty treat that many who have dined at the Sugar Mill just love.

"Last year, Restaurant Week was good, so we want persons to come out and make this year a huge success. The staff and chefs have something special for you all for an evening of relaxation and culinary exploration. Our Jam-Asian spiced lamb skewers are something persons should consider trying as well" he adds.