Jamaica Observer Table Talk Food Awards judge Mala Morrison (left) shared the frame with Sagicor Group Jamaica Vice-President, Real Estate Peta-Gaye Simpson before a savoury night at Broken Plate.(Photo: Mala Morrison)

Food, Food Awards, Lifestyle

May 28, 2026

Broken Plate

Jamaica Observer Table Talk Food Awards judge Mala Morrison reviews Broken Plate.

Broken Plate celebrated its eight-year anniversary in style with an intimate tasting event that introduced eight new menu items and eight new cocktails set to launch Thursday, May 14. The atmosphere was elevated from the moment we walked in — dim lighting, beautifully plated small bites circulating throughout the room, and a steady soundtrack of feel-good house music curated by DJ Rio that kept the energy upbeat and sophisticated all night long.

To start out a long overdue girls’ night, my girlfriend Peta-Gaye Simpson and I ordered two cocktails: The Golden Hour, a gin-based cocktail with elderflower and cucumber; and Broken Sunset, a tequila-guava-tamarind-mezcal combination, which were solid additions to the crafted cocktails we are already used to at Broken Plate.

The culinary experience started with a complimentary amuse-bouche: Whipped smoked salmon mousse with mango chutney. Light, creamy, smoky, and slightly sweet, it was the perfect opening note and immediately hinted at the creativity behind the new menu direction.

Each dish was served tapas-style, allowing everyone to experience the full range of flavours. The Charred Octopus stood out instantly. Tender and perfectly cooked, it paired beautifully with the roasted red pepper romesco and herb finish. It had a smoky depth without overpowering the seafood itself. 8.5/10

The Goat Croquettes were heavy on the sweet potato and dasheen, with hints of goat meat, inside a crispy deep-fried ball. This dish had good texture, and was comforting and creamy on the inside. I would have preferred a bit more spice in this dish, but overall, a solid starter and the presentation was beautiful. 6.5/10

The Ahi Tuna Pizzetta was one of the more playful dishes of the night. The whipped ricotta and pesto spread gave it richness, while the kalamata olives and Scotch bonnet hot honey drizzle balanced salty, creamy, and spicy flavours in one bite. It felt both elevated and approachable. 7/10.

The Berbere Wings delivered bold flavour from the Ethiopian spice blend, the wings were served ‘naked’, with a tamarind glaze adding tang and a coconut sauce which added sweetness for a very interesting flavour combination. The wings on their own were crispy and light on the outside and tender on the inside. 8.5/10.

The Corn Fritter may have been the surprise hit of the night. Sweet corn paired with shaved beef tenderloin and lemon vinaigrette created an unexpectedly balanced bite that felt both hearty and fresh. 9/10.

The Shrimp Unfolded — Broken Plate’s twist on an Indian-inspired classic resembled a samosa in form with the shrimp combined with a peanut tikka masala curry inside a flakey pastry filling. It was accompanied by a gochujang tamarind sauce that layered heat, sweetness, and richness surprisingly well. I would have preferred bites of shrimp inside rather than a minced purée texture. 6.5/10.

For meat lovers, the Smoked Pork Belly Bites were impossible to ignore. Tender cubes of pork belly glazed in wild berry sauce with coconut slaw and pickled ginger created a rich but balanced combination that hit every flavour note. 7/10.

The standout was the Confit Duck Stack, closing the tasting on a strong note. Crispy seasoned potato hash layered with pulled duck and hoisin sorrel sauce made for a savoury, satisfying finish that felt worthy of an anniversary celebration. 9/10.

What made the night special wasn’t just the food — it was how cohesive the entire experience felt. Every dish reflected a willingness to blend global influences while still keeping comfort and flavour at the centre. Combined with the music, atmosphere, and a celebratory energy, Broken Plate made its eight-year milestone feel less like a restaurant event and more like a curated culinary experience.