Situated on Ruthven Road — a stone’s throw away from the business district of New Kingston, and mere minutes from Half-Way-Tree is Hotel Four Seasons — a property that has enjoyed an enviable tradition of culinary excellence. With the recent introduction of Seafood Fridays, complete with escoveitched fish and grilled lobster that rivals the offerings of popular beachside eateries at Hellshire in St Catherine; you might like your Thursday Life team be tempted to join the diverse Friday groupings of corporate executives in search of a comfy chill spot and couples seeking an intimate dining experience in a romantic setting.

Food and beverage supervisor Marlon Banton shares “You’re not going to find a very large crowd here, and I think that’s what makes this place so special. That and the fact that we offer great seafood in the heart of Kingston, so people don’t have to drive miles out of the city to get it, ” said Bantan. He’s spot on, for with fiery grills in full view, the scent of seafood permeates the air as range chef Jessie Gayle works to create the final addition to a wonderfully assembled platter. The result is a savoury steamed fish, served with al dente steamed vegetables.

This is just one of many in high demand by regular diners. The coconut-crusted shrimp, conch soup and spicy King Crab also top the list.

For patrons with a sweet tooth the Hotel Four Seasons’ lemon and whipped cream cheese cake, topped with fresh fruit hits the right notes.

The specialty cocktail, concocted at the pool bar is called the HFS Delight and features Appleton Genesis, Sour Apple Liqueur, Amaretto, pineapple juice, orange juice and cranberry juice as the main ingredients.

Now that you’ve shared ours try your own Seafood Fridays. Call 926-8805 for reservations

Photographer: Garfield Robinson

Captions:

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Escoveitched parrot, served with fresh vegetables and fried plantain (also available with a choice of festival or bammy).

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Grilled lobster with a side of roasted sweet potatoes.

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Panko Fried shrimp with a tartar sauce dip and garnished with parsley.

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The famed HFS Delight, a fruity, rum-based cocktail. Garnished with mint leaves for aroma and presentation.

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Conch soup comes with garlic bread.

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The steamed fish simmers on the stove.

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The steamed fish, served with steamed vegetables.

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Range chef Jesse Gayle presents steamed and escoveitched fish and an order of grilled lobster.

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Waitress Janice Parkes all set to serve the vanilla ice cream and the Hotel Four Seasons lemon and whipped cream cheesecake.

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Vanilla ice cream, served with chocolate ganache, slices of banana, and topped with maraschino cherries, is one of the dessert options available.

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Among the most popular desserts on the menu is the Hotel Four Seasons lemon and whipped cream cheese cake, topped with fresh fruit.

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The spicy King Crab, served with fresh vegetables.