Roast Meats — Simon Levy

Roast Meats principal Simon Levy delivered what he described as a “protein-strong” showing, headlined by succulent smoked strip loin, rack of lamb with chimichurri sauce, and smoked salmon with paprika aioli. These hearty offerings were perfectly balanced by roasted garlic mashed potatoes, balsamic-glazed onions, and a rich beef-fat parmesan focaccia served with house-made butter.

Beyond the relaxed brunch ambience, Levy’s focus remained on upholding culinary excellence by pairing classic, much-loved dishes with innovative items guests may not have experienced before.

“While [the brunch] is not the high pace of Decade where you are catering for more than 2,000 people, when people come here they are expecting the best. This is the finale of JFDF. So your proteins have to be spot on,” Levy explained. “So what we want to do is give a few staples that everybody comes to expect from us and do it well, and then come up with things that they might not have tried before, like charred onions as a full side. When you balance it with the balsamic [vinegar], you find that those are the things that surprise them.”

Lamb rack with chimichurri sauce (Photo: Garfield Robinson)

Flow Jamaica Senior Manager, People Business Partner Semone Williams helped herself to garlic mashed potatoes from Simon Levy’s station. (Photo: Garfield Robinson)