The promise of a uber-chic family-style Sunday brunch at the ROK Hotel in downtown Kingston was no idle boast! Jamaica Observer Table Talk Food Awards judges stepped onto the ROKSTONE pool deck and took their seats at an exquisitely laid table, each area artfully styled with delectable brunch options from the traditional — ackee and salt fish, and callaloo — to the non-traditional curry crusted lamb chops and beef carpaccio. With the view of Kingston Harbour, blue skies, moderate sun exposure and controlled breeze it was hard to throw scorn on the belief of a Food Awards judge that Aphrodite, the goddesss of love, was a co-conspirator. It truly was perfection!

Host for the afternoon, Director of Sales & Marketing Marlene Buckridge, expressed her excitement about the latest innovation. “As we approach our first anniversary on Monday, July 3, we naturally wish to introduce [something] fresh and different. Sunday brunch in Kingston is invariably a buffet with the same options… seldom personalised and hardly ever elevated,” she opined.

The sad reality is that she’s spot on! Not since Sunday brunch on the Terrace of Devon House, presented by the late culinary doyenne Norma Shirley, have we seen such a spread at a Kingston hotel. The ROK culinary team is determined to change the narrative.

It was now time for ROK Hotel Executive Chef Volae Williams to introduce the mouth-watering options. Assorted fresh fruit plates, bowls of grapes, berries and strawberries, ackee and salt fish, sautéed callaloo, garden salad, cabbage and cranberry slaw, crispy chicken tenders atop vanilla waffles, brûléed French toast with options of Scotch bonnet, mango and or traditional syrups. Delish! Passion coconut escoveitched seafood platter, smoked salmon platter framed with boiled eggs and pickled red onion, roasted petite steak with Dijon herb butter, curry crusted lamb chops with tomato ginger chutney, brûléed bacon fish mosaic with Merlot gastrique, beef carpaccio atop wilted spinach, Dijon ailoi, balsamic reduction a, truffle herb French fries, callaloo frittata with crumbled Feta cheese.

There was more! Like a cheese board that showcased a variety of textures and flavours, from mild and creamy to bold and pungent.

The Rosemary Sorrel ROK cake deserves its own moment of adulation for its ability to stand out on a table of excellence. Chef’s kisses all around were hardly enough to thank the ROK team for such a memorable Sunday brunch.

Create your own Sunday wow @ The ROK on OpenTable.com or call 876-619 7651.

Photos: Karl Mclarty