Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away… Antoine De Saint-Exupery

Sunday’s degustation unfolded at the multi-award-winning Sugar Mill Restaurant. there’s a saying: heavy is the head that wears the crown. Not, however, when humility remains the dominant ingredient in the open-style kitchen and chef de cuisine Christopher discusses food for four hours at a time with the property’s general manager and evening’s host Sandro Fabris.

The amuse-bouche came in the form of a Sugar Mill Restaurant fish tea infusion, a product that elicited superlative after superlative. Warning!! If they don’t package it we will!

Foie gras, pan-seared duck liver, pineapple carpaccio, toasted brioche. If excellence is in the detail, the wafer-thin pineapple carpaccio was all about details.

Curry goat ravioli, succulent pieces of goat rolled in a sweet potato dough.

Grouper, rum hollandaise, steamed bammies, tomato bisque — the grouper melted in the mouth.

Chicken breast, fried, filled with rice and peas, jerk ackee — It was Sunday, after all!

Passion Fruit Souffle Cheesecake, crispy filo, sorrel gel, the mouthful of sorrel gel with the airy light dessert brought the haute dining experience to a magnificent almost end…

Not before petit fours and sips of Blue Mountain Coffee.

Here’s the question: Can The Sugar Mill hold on to the Norma Shirley Restaurant of The Year Award?

Table Talk Food Awards Breaking News!

The Award for Outstanding Service has been renamed in honour of the late Solomon Gardner, who presided over the Sugar Mill Restaurant for 53 years.

A Half Moon icon, he was known for his impeccable work ethic, dedication to his job, mentorship and commitment to his team.