Beach Club

Jamaica Gleaner - - FOOD -

FINE DIN­ING un­der the stars has never been quite like this — din­ing on the sand be­side the warm, blue Caribbean Sea, be­neath a star­lit sky.

From a fu­sion of Caribbean and in­ter­na­tional cui­sine that in­cludes mouth-wa­ter­ing seafood, and at the end a con­sen­sus that re­in­forces that Chef Daneann Minto’s cof­fee caramel cheese cake is ab­so­lutely to die for, the food is im­pec­ca­bly de­li­cious.

Lo­cated in Prospect, just five min­utes east of the re­sort town of Ocho Rios, Bam­boo Beach Club is the ideal get­away, whether day or night, for fun, re­lax­ation, fine food and zesty Caribbeanin­spired cock­tails.

With the ad­di­tion of night din­ing, Bam­boo Beach Club now widens its ap­peal to clients, lo­cal as well as vis­i­tors to the is­land.

Al­ready, Bam­boo Beach Club has de­vel­oped a rep­u­ta­tion for serv­ing some of the best seafood on Ja­maica’s north coast.

The restau­rant’s Surf-n-Turf is also spe­cial, made with lamb and lob­ster, an ex­cit­ing and de­lec­ta­ble vari­a­tion from the tra­di­tional steak and lob­ster dish.

You will be on a roll with their spring rolls — or­der a plate of three and you get served three flavours: chicken, fish and veg­etable. Or try any of the other de­lec­ta­ble items on the menu.

“And why be con­fined by four walls?” Chef Daneann Minto asked in jest.

She ex­plained that to main­tain that qual­ity taste, Bam­boo Beach Club uses the fresh­est lo­cal pro­duce from or­ganic farm­ers and the best catch from lo­cal fish­er­men.

“The food is rea­son enough for you to come, but the bonus is, you can dine un­der the stars, on the beach and be swayed by the rhythms of the waves and the en­ter­tain­ment that we pro­vide.” It’s din­ing with a ro­man­tic flair. And what goes best with good food? Awe­some am­bi­ence, of course! Imag­ine din­ing on a white sand beach un­der­neath a star­lit sky, with a heart warm­ing bon­fire in the back­ground and the sound of the waves rush­ing at your feet. Tuna tartare.

CON­TRIB­UTED PHO­TOS

Choco­late cherry cream crepe.

Jerked sausage and pineap­ple skew­ers with steamed callaloo.

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