Spicy shrimps with a pumpkin dip
January 19, 2016
Sugar Mill Restaurant Reopens
We’ve already reserved a table for our second visit to the newly reopened Sugar Mill restaurant, Half Moon Hotel’s award-winning eatery.Dinner last week Saturday (we were guests of The Destination Experience) was much anticipated as it afforded us a taste of quite a few of the restaurant’s new offerings and a look around. With chefs Sowa and Golding in the kitchen the food was on point, with the Angus Beef Tenderloin and Caribbean Lobster Twist scoring high marks. The rich chocolate mousse cake, topped with white chocolate shavings, closed off the meal on a decidedly decadent note.
The Sugar Mill Restaurant opens for dinner 6:00 pm-10:00 pm each evening. For reservations, call: 953 2211 EXT 43 or e-mail concierge @HalfMoon.com
Jerked cashew and goat cheese wrapped in plantain
Jerk Chicken Rolls – crispy jerk chicken rolls with cho-cho slaw and sorrel-dark rum chutney
Angus Beef Tenderloin in red wine peppercorn sauce with sides of grilled vegetables, and sweet potato cake
Simply Chocolate – rich chocolate mousse cake, white chocolate shavings, passion fruit curd and pimento truffle
Half Moon Hotel Executive Chef Steve Sowa (left) and Chef de Cuisine, Sugar Mill Restaurant Christopher Golding.
Half Moon Hotel Executive Chef Steve Sowa garnishes the jerk chicken rolls platter.
Jerk tofu with quinoa cake atop pak choy and tomato sauce
Angus Beef Tenderloin and Caribbean Lobster Twist with red wine peppercorn sauce and lime & thyme butter with sides of sweet potato wedges and grilled vegetables
Signature Greens – organic leaves, callaloo, arugula, fresh herbs, goat cheese, cranberries and coconut chips drizzled with sugar cane-ginger vinaigrette
