Terra Nova All-Suite Hotel remains, five decades later, an elegant boutique property with just the right touch of luxury. Its quiet elegance, excellent cuisine and remarkable service would, we reckon, pass muster with Abe Issa who opened the hotel's doors in 1959.

The hotel's chefs are passionate about food and the menus reflect their ability to interpret classic and traditional dishes in a modern way. To herald the start of this year's festive season, Terra Nova has launched an impressive à la carte dinner menu — created ostensibly for those in search of good food.

The new menu boasts new flavour combinations and reflects the current formidable contemporary culinary repertoire of the Terra Nova kitchens.

There's a successful fusion of intricate and 'simple' plates with local twists as in the confit of jerked chicken or the curried ackee crêpe; the double-cut stuffed pork chop and the mildly jerked chicken risotto, both providing excellent 'comfort food'.

Vegetarians will be pleased with options like Pan-grilled Bruschetta with onion marmalade; the Roasted Beet Stack Salad and the Mushroom Risotto.

Satisfy your sweet cravings with: Coconut Panna Cotta with papaya gelée and the Terra Nova Amuse — as dessert sampler.

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