EARLIER showers of rain failed to lure guests away from Royal Plantation’s pristine beachfront. Why should it, in fact, when attentive staffers are still able to offer delectable beverages, and Culinary Artist, Oji Jaja has already scheduled lunch for 1:30pm?

Thankfully, the sun soon reclaims its powder-blue sky and once again caresses the bodies of those seekers of warmth. Upstairs on the terrace, general manager Peter Fraser has decided to set up lunch inside and to afford guests an al fresco experience with the air-conditioned dining room on stand-by just in case the rains decide to return.

Oji Jaja draws influence from all of the culinary elements, but refuses to allow them to distract him from presenting a dining experience that he hopes will ‘wow’ the Royal guests.

The set up incorporates elements of ‘home’ cooking: there are Dutch pots a-plenty, brick oven elements and food that requires ‘plenty simmering.’ Patrick Cescau of Unilever and his daughter Samantha, a marketing consultant, are impressed with the visuals: “It’s a great idea. We’ve been here (from London) for several days and love the concept. It’s colourful, beautifully done, exposes us to something different and tastes good too.”

We’re happy to hear such kudos heaped on by the discerning set, for we have long since fallen in love with Oji’s culinary talents. Today, as the lead chef in Royal Plantation’s kitchen, he has whipped up:

. Spicy Tomato Gazpacho Soup

. Winter Squash Cream Soup

. Tomato, Cucumber and Feta Cheese Salad

. Mixed Lettuce, Avocado and Roasted Breadfruit Salad

. Baby Spinach, Grilled Portobello and Goat Cheese Salad

. Roasted Potato salad with honey cumin dressing

. Passion Fruit Dressing

. Balsamic Dressing

. Mango Scotch Bonnet Dressing

. Italian Bread Basket

. Smoked Jerk Marinated Chicken Thighs on Wild Mushroom Ragout

. Grilled Salmon Filets on roasted garlic coconut sauce

. Sautéed Shrimp in a Passion Fruit Cream Sauce

. Spiced Carrots

. Sautéed Callaloo

. Green Beans

. Steamed Bulgar Wheat with sweet corn

. Rosemary Sweet Potato Mash

. Cumin-scented Lentil Ragout

Non-meat eater Julian Paliare cannot stop gushing over “the taste and the amazing variety of vegetarian fare.”

Dessert is taken on the verandah and becomes an early afternoon tea. It’s Royal Plantation where service revolves around the global fabulocracy.

What can we truly say about cups of Earl Grey tea poured in Wedgwood China; freshly baked scones with clotted cream and strawberry preserves; Dundee and Battenburg cakes; French pastry and wafer-thin smoked salmon, ham and cucumber and dill sandwiches, save that our New Year’s resolution will be to further indulge in the amounts of scones we consume at tea. In the interim, Royal Plantation, a member of The Leading Small Hotels of The World, is regrettably fully booked for the season. but what do you expect from a property that’s so darn near perfect?