Thu | Feb 26, 2026

Trident's tantalising treats

Published:Thursday | March 21, 2013 | 12:00 AM
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A full-house three-egg omelette served with hash browns, bacon and herb-roasted tomato.
A hot cup of cappuccino.
Warm Appleton bread pudding served with Appleton cream.
Chocolate truffle cake topped with semi-sweet chocolate gouache served with ice cream. - Gladstone Taylor/Photographer
Blue cave chicken with creamy coconut curry sauce stuffed with blue cheese and callaloo and served with sautéed potatoes, and garlic vegetable medley.
Blue cave chicken with creamy coconut curry sauce stuffed with blue cheese and callaloo and served with sautéed potatoes, and garlic vegetable medley.
Shrimp tempura.
Earth, Wind, Fire roll.
Seaweed salad with sunomono sauce.
Calypso roll.
Red Stripe roll.
Yellowtail jalapeño roll.
Pan-seared snapper fillet drizzled with passion fruit sauce served with sautéed potatoes and steamed vegetables.
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Garfene Grandison, Assistant Lifestyle Coordinator

The buzz of excitement coming out of 'Portie' is not just about the amazing transformation of the Trident Hotel, or the anticipated renaissance of the northeastern coast but also from the sumptuous and tantalising meals that are produced in the Trident kitchen by Chef Nigel Thompson, who is in charge of the local fusion menu, and Showa Iwata, who is in charge of the Japanese culinary fare.

The hotel's main restaurant, Mike's Supper Club, takes cues from the uptown Harlem style of years past and boasts an original Ferrari red 1917 Steinway grand piano serving as the centrepiece for the live shows that are hosted on the weekends featuring the Jolly Boys as well as the All-Star Jazz Band local.

Here's a look at a few of the delectable dishes.

grandison.garfene@gleanerjm.com