Dinner at One Park: An Elevated Evening of Good Food, Wine, and Company
Jamaica Observer Table Talk Food Awards judge Mala Morrison reviews One Park Restaurant and Lounge
Last Sunday evening, I had the pleasure of dining at One Park Restaurant and Lounge with my friend and guest judge, Peta-Gaye Simpson, and her son Robert. What started as a casual meet-up quickly turned into one of those memorable dining experiences where the food, conversation, and atmosphere all came together perfectly.
Crispy calamari (Photo: Mala Morrison)
We began with three appetisers: The crispy calamari (requested by Robert), the truffle fries and the Flame and the Sea. The calamari was beautifully presented and the squid was tender rather than rubbery, breaded coating that provided just the right amount of crunch. Served alongside a spicy aioli, each bite struck a balance between the seafood sweetness and a gentle heat. Robert surprisingly gave these a 10/10.
The Flame and the Sea (Photo: Mala Morrison)
The truffle fries were dangerously addictive. Golden, crisp, and generously seasoned, they carried a distinct truffle aroma that arrived before the plate even hit the table. They came hot, crispy and cheesy — I couldn’t stop eating them, they disappeared as quickly as they came.
The custom half pesto prawn, half-margherita pizza (Photo: Mala Morrison)
We also shared the Flame and the Sea, a dish that immediately grabs attention both visually and on the palate. The presentation was dramatic, with a small flame adding a theatrical flair to the table — perfect for setting the tone for an elevated dining experience. The seafood itself was fresh, and the seasoning was well-balanced, enhancing the natural taste of the seafood rather than masking it. Each bite had a subtle smokiness from the flame, giving the dish a unique warmth and depth. It paired wonderfully with the creamed coconut pumpkin, offering a satisfying contrast of textures.
Truffle fries (Photo: Mala Morrison)
Unfortunately One Park doesn’t have a kids’ menu, but the pizza made up for that. Robert ordered a custom pizza with half-pesto prawn and half-margherita. The margherita side was simple tomato sauce and creamy mozzarella with bright, fresh basil. The pesto prawn side had a delicious chilli seasoned shrimp with a rich basil pesto sauce and topped with a chipotle aioli. The crust achieved that desirable balance between crispness and chew, serving as a sturdy yet light base for both toppings. It was a perfect choice for our young dinner date.
Escoveitch stuffed snapper (Photo: Mala Morrison)
Dry-aged ribeye (Photo: Mala Morrison)
One of the highlights of the evening was the dry aged ribeye. The steak arrived beautifully plated and cooked to medium perfection. The dry-ageing left the beef with a rich, intensely savoury profile with a depth that lingers. The exterior had a gorgeous sear while the interior was juicy and tender. The sides were no disappointment, the potatoes were silky and comforting, while the cauliflower added a slightly nutty sweetness that cut through the richness of the beef. Together, the dish felt indulgent yet thoughtfully composed.
Warm smashed potato salad with charred broccoli florets (Photo: Mala Morrison)
The escoveitch stuffed snapper was moist, flaky, and expertly prepared. A fairly large snapper packed with an escoveitch-inspired stuffing added layers of flavour through a combination of vegetables, seasoning, and subtle acidity. Every forkful was fresh, with good texture, and a gentle heat that complemented rather than dominated the fish. Served with rice and vegetables, the dish was colourful, vibrant, and satisfying. It managed to feel refined while remaining true to familiar Caribbean flavours.
The One Park experience came to $62,437.50 (Photo: Mala Morrison)
Although the chocolate lava cake was technically ordered for Robert, none of us could resist sneaking a bite. The cake arrived warm with a perfectly molten centre that flowed onto the plate once cut. Rich dark chocolate flavours, with a berry compote added just enough brightness to prevent the dessert from becoming overly sweet. The contrast between the soft cake exterior and the velvety chocolate centre made it an ideal ending to the meal.
Chocolate lava cake (Photo: Mala Morrison)
Estimated total for this meal: $62,437.50 inclusive of alcohol/wine, GCT and service charge.
Robert Simpson, son of Jamaica Observer Table Talk Food Awards guest judge Peta-Gaye Simpson, enjoying the chocolate lava cake. (Photo: Mala Morrison)
Rating: 8/10 — A memorable dining experience that balances refined flavours, elegant presentation, and genuine hospitality.
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Ready to review One Park Restaurant and Lounge were Jamaica Observer Table Talk Food Awards judge Mala Morrison (left) and guest judge Peta-Gaye Simpson. (Photo: Mala Morrison)
Photos: Mala Morrison and onetable.com
