In a move that promises to elevate its offerings as well as western Jamaica’s culinary scene, iconic luxury brand Tryall Club officially opened, last Tuesday, its latest venture Ooshan, a stunning new restaurant set against the breathtaking backdrop of the Caribbean Sea. This new establishment is poised to become a must-visit destination for both locals and tourists seeking an unforgettable dining experience.

Located in Sandy Bay on the picturesque Hanover shoreline, the restaurant offers a panoramic view of the turquoise waters, creating an idyllic setting for patrons to enjoy their meals. The design of the restaurant seamlessly blends modern elegance with the natural beauty of its surroundings, featuring open-air dining areas, lush greenery, and sophisticated décor that exudes a sense of relaxed luxury.

The menu, curated with contemporary Jamaican cuisine infused with an international flair, promises to deliver a culinary journey. Guests can expect a diverse array of top-notch fare, with dishes that highlight the freshest local ingredients and innovative cooking techniques. From succulent seafood to expertly crafted dishes from Head Chef Kevin Betton.

“Patrons can expect to find high notes of the Caribbean and in particular Jamaica. It will challenge the palate through diversity by keeping the sweet and savoury found in Jamaican cuisine. The menu will be in evolution as we’ll start with items that give an introduction to Jamaican contemporary and then elevate as we go further,” Betton explained.

Guests were treated to delicious bites that gave an introduction to the eatery’s flavour profile, which included sorrel smoked pork chops with rum-soaked carrots, spinach purée and truffle mashed potatoes; BBQ jackfruit stew with lemongrass rice and peas; seafood pasta with shrimp and clams; Betton’s Bacon Bird, chicken infused with ham and dusted with pimento as well as other fare.

President of the Tryall Club Julia Utsch and board member Suresh Menon both expressed, appreciation for the team involved and highlighted possibilities that the restaurant presents during their remarks at the official opening.

“We didn’t just build this just for the members of Tryall. This was built to be something special for this area of Jamaica. We don’t want this to be just for us; we want it to be for this neighbourhood and for Jamaicans to come and be part of us. This is a welcome invitation to our broader neighbourhood,” Menon stated.

In addition to its exquisite food offerings, the restaurant will also feature wines and a selection of handcrafted cocktails, ensuring that every meal is perfectly complemented.

Photos & Text: Aceion Cunningham

Ooshan snapper served with string beans and mashed potatoes. (Aceion Cunningham)

Tryall Club colleagues (from left) Dawn Gordon, director, human resource; Geoffrey Davis, assistant food & beverage director; Patrice Gray, account consultant; Richard Ferdinand, director of club operations; and Laverne Campbell, villa manager Aceion Cunningham

Drinks also included drunken pimento, Ooshan blue, Ooshan sorrel and pimento pinada. Aceion Cunningham

Servings of BBQ jackfruit stew, pepperpot soup and lollipop chicken Aceion Cunningham

Sorrel-smoked pork chops with rum-soaked carrots, spinach purée and truffle mashed potatoes Aceion Cunningham

A section of the interior dining area at Ooshan Aceion Cunningham

Remekie Simpson, pastry cook, kept the ice-cream station active. Aceion Cunningham

Lobster with succotash and mashed potatoes Aceion Cunningham

Coconut water station Aceion Cunningham

Goat cheese rosemary ice-cream served with sugar-coated charcoal and banana flambé. Aceion Cunningham

Julia Utsch (left), president, Tryall Club, and board member Suresh Menon Aceion Cunningham

BBQ jackfruit Aceion Cunningham

Head Chef Kevin Betton adding sauce to dishes. Aceion Cunningham

Betton’s Bacon Bird, crispy roast chicken infused with ham in a light coconut curry sauce served with jerk sweet potato gnocchi, lemon-tossed callaloo, and salted tomato Aceion Cunningham

Pasta station serving up seafood pasta with shrimp and clams. Aceion Cunningham