Guyanese cuisine and the...
syrup. The popular main course was Petit Filet Mignon Steak topped with a crab cake, draped in hollandaise sauce, alongside rustic potatoes and chili butter with mixed greens. For dessert the Cara offered Banana Sushi rolled in dark chocolate, topped with pistachios and coconut flakes and raspberry sauce for dipping.
McGrath says that once a dish is found to be popular among guests during Restaurant Week it goes on the regular menu, He says that Restaurant Week can play an important role in launching new dishes.
The Herdmanston Lodge was the second of the two restaurants visited by Stabroek Business during the Week. Dellon Crandon, the Restaurant Supervisor echoed McGrath, showering praises on the success which he judged Restaurant Week to be. This is the third year that the Herdmanston Lodge has participated in Restaurant Week. Crandon, a Carnegie School of Home Economicstrained Restaurant Supervisor told Stabroek Business that the Restaurant served close to 1000 meals during Restaurant Week 2018. On a regular day they would serve about sixty lunches and dinners,
Most of their guests were Guyanese. Lunches were offered at $2,000 and dinner at $5,000. During the week the Obikwa Natural Sweet Red Wine was the favoured wine amongst the patrons. Among the standout dishes were the Cassava Tostones with shrimp, beef or chicken and cool cucumber wrap with garden salad with a vinaigrette dressing. The main course on offer was Parmesan Crusted Baked Snapper.
The food apart, there was a pleasing ambience about the Herdmanston Lodge made even more delightful by the occasional outbursts of restrained but vigorous laughter from a group enjoying what appeared to be a holiday get together. On the whole there was a compelling element of intimacy. It was a night on which Guyanese cuisine more than did justice to Restaurant Week.
Herdmanston Lodge’s Darron Summer - Chef, Odessa Frank - waitress, Damon Crandon Restaurant Supervisor