“Prepare to embark on a gastronomic journey like no other with ROK Supper Club,” shared Marlene Buckridge, director of sales and marketing at the ROK Hotel, last Saturday afternoon as she welcomed
Jamaica Observer Table Talk Food Awards
judges to the property.

Naturally food was in the offing, but there was more… Indeed, there had to be more! For what’s a memorable dinner party without the requisite drama — think: dress code — and informed guest list. Buckridge checked all boxes and how! We were ushered to the hotel’s concierge desk and then up to the Penthouse Suites. In a classy nod to the 25th staging of the
Jamaica Observer Table Talk Food Awards, a silver and black walkway lined with pictorial highlights of the almost three decades of the Oscar night in food caused pause. Images of Marco Pierre White, The Magnificent Seven, Gordon “Butch” Stewart… how apt! In true speakeasy style a password assured access. The penthouse which afforded sweeping views of Kingston Harbour complemented by Alistair Petrie’s bowing of the cello. Oh, yes, and let’s not forget the shelves of Champagne!

Holding centrestage was a most impressive array of cocktails. Kudos to mixologists Joel Grant and Odane Young whose eye-catching concoctions proved the perfect thirst-quenchers and, ice-breakers. Champagne glasses soon made way for crafted cocktails.

“In elevating the very essence of fine dining, this avant-garde venture redefines luxury by offering bespoke culinary experiences in the most unexpected locales. ROK Supper Club is synonymous with exclusivity and sophistication. Whether nestled atop breathtaking rooftops or gracing the intimacy of private homes, each setting is carefully selected to ensure an ambiance of unparalleled elegance.

“Central to the ROK Supper Club experience is the element of surprise. Every event is a bespoke affair, meticulously curated by our visionary team, ensuring that no menu is ever repeated. Under the creative helm of Executive Chef Volae Williams, prepare to be tantalised by a symphony of flavours crafted to delight the senses,” Buckridge continued.

With heightened expectations, the judges repaired to yet another curated space courtesy of kike Whitfield @kikes_koncepts_and events and Chrstopher Chin @avmontage for a seven-course tasting menu prepared table-side. They were not disappointed.

As the final forkful of roasted lamb roulade was enjoyed we were asked to enjoy dessert in what was the cocktail area but which now delivered a club-like vibe.

The verdict? A few judges share theirs:

Mala Morrison: “I commend the ROK executives and their culinary team led by Chef Volae Williams for curating this special experience. The ROK Supper Club appears to be the result of careful thought and planning.

The welcome cocktails were tiny pieces of art, which served as conversation pieces while we mingled. I enjoyed the lavender gin mix, but was fascinated by the very innovative pistachio martini with toasted marshmallows.

Dinner was a perfectly portioned seven courses. Chef Volae showcased everything from soup, salad, seafood crudo, a root purée, salmon and lamb, giving a taste of everything I was expecting, well-presented with flavourful condiments.

Dessert was a pièce de résistance, served in another room.

There are few places and people in the culinary space that ‘get it!’ The ROK Supper Club’s first staging got it right!”

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Matthew Hogarth:

The ROK provides an idyllic setting for an intimate dinner party with views of the harbour and cityscape. Chef Volae Williams’ offerings were quite creative.

The ROK team went out of their way to be hospitable. It was a lovely evening.

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Lucy and Andrew Salm:

Thoroughly enjoyable evening! We were very impressed with both the food and event.

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Patricia Henry:

The gauntlet has been thrown down!

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Norma Williams: There are few dining experiences, both locally and internationally, that can compare to the ROK Supper Club. On Saturday we were treated to the true definition of the word ‘Experience’, the multi-sensory kind. Inside, beyond the sheer, black drapings, we found the most amazing palate-opening bites, wonderful cocktails and exquisite classical music.

We were then taken to a gastronomical paradise and treated to courses presented in the most creative ways. I am thrilled to have experienced it all and will no doubt be back.

As we countdown to the Table Talk Food Awards’ silver anniversary feel free to experience our culinary tours and share your feedback

For Supper Club reservations contact MARLENE BUCKRIDGE

Director of Sales & Marketing

D: +1-876-619-7603 M: +1-876-884-6735

2-4 King Street, Kingston, Jamaica

marlene.buckridge@hilton.com

rokhotelkingston.tapestrycollection.com