Steak & Wine Night @ The ROK
Steak Tartare (mushroom duxelles, local aromatics, pickled red onions, capers, shaved parmesan, egg yolk, chef's signature aioli) (Photo: Garfield Robinson)

Last Thursday evening, downtown Kingston became even more vibrant as the ROK Hotel, majestically overlooking the Kingston Harbour, debuted a gastronomic delight that promises to become a beloved tradition.

Every last Thursday, Palate, the hotel's fine dining restaurant, will transform into a haven for steak and wine enthusiasts. The event offers a unique and refreshing way to unwind with family, friends or colleagues, providing the perfect excuse to indulge in top-notch culinary delights. The menu, carefully curated by Executive Chef Volae Williams, at Palate last Thursday evening boasted a delectable three-course menu, ensuring something to satisfy every 'palate'.

Prime Steaks From The Grill

The first category, and undoubtedly the star of the show, was the "Prime Steaks From The Grill." This selection features an impressive line-up of premium cuts. The options included the Prime Porterhouse Steak, Petit Filet, Prime T-bone Steak, Prime Striploin Steak, and the Prime Ribeye Steak. (Other options for those not interested in red meat included the Pimento Chicken Plantain Roulade and the Pan Seared Wild Caught Alaskan Salmon).

Palate Sides

Accompanying these sumptuous steaks were the equally exquisite "Palate Sides." Whether one was in the mood for the indulgence of Three Cheese Mac & Cheese, the sophistication of Truffled Potato Croquette, the comfort of Garlic Mashed Potatoes, or the zesty kick of Cajun Dusted Fries, these sides elevated the dining experience.

Desserts to Satisfy Your Sweet Tooth

To round off the evening on a sweet note, Palate offered a delightful selection of desserts. The Red Wine Poached Pear brought a touch of elegance to the table with its wine-infused flavours, while the Vanilla Bean Crème Brûlée offers a classic yet decadent finale. For those craving something sweet and safe, the Chocolate Brownie was a rich and indulgent option.

The pairing of these dishes with an exquisite selection of wines ensured that the evening was an unforgettable journey for the senses. The sommeliers at Palate have carefully curated a wine list that complements the flavours of the steaks and enhances the overall dining experience. One of the favourites from the night was the Frontera Cabernet Sauvignon.

The Steak & Wine night presents an opportunity to unwind in style after a long week, all while savouring some of the finest steaks and wines The ROK has to offer. So, if you find yourself in the heart of downtown Kingston on a Thursday evening, Thursday Food recommends making your way to Palate.

Prime T-bone Steak (Photo: Garfield Robinson)
Executive Chef Volae Williams added chimichurri (blended herb sauce) to the Petit Filet served with mushrooms. (Photo: Garfield Robinson)
Petit Filet served with mushrooms (Photo: Garfield Robinson)
Harbor Seafood Cake (local fish and crab, garlic wilted greens, sweet chilli corn salsa, Scotch bonnet rice cracker, dijon citrus aioli) (Photo: Garfield Robinson)
Pan Seared Wild Caught Alaskan Salmon (Photo: Garfield Robinson)
Three Cheese Mac and Cheese (Photo: Garfield Robinson)
French Onion Soup under a torch (Photo: Garfield Robinson)
Palate Caesar salad (Photo: Garfield Robinson)
Prime T-bone Steak served with Three Cheese Mac and Cheese and chimichurri sauce (Photo: Garfield Robinson)
Pimento Chicken Plantain Roulade (Photo: Garfield Robinson)
Vanilla Bean Crème Brûlée (Photo: Garfield Robinson)
Red Wine Poached Pear (Photo: Garfield Robinson)
The ROK Hotel team (from left) Marlene Buckridge, director of sales and marketing; Pia Vonique Haynes, marketing executive; Volae Williams, executive chef; Sherene Brown, food & beverage manager; and Justyn Jones, general manager, gave the Steak & Wine night a thumbs up. (Photo: Garfield Robinson)
Justyn Jones, general manager, ROK Hotel, shared a bowl of Palate Caesar salad with Jamaica Observer Table Talk Food Awards judge Stacy Belnavis. (Photo: Garfield Robinson)
Pia Vonique Haynes, marketing executive, was delighted to try the Steak Tartare. (Photo: Garfield Robinson)

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