Do yourself a flavour: Try The Point’s new menu

Make text smaller Make text larger

  • Sweet temptation: a sampling of mini desserts utilising fresh fruit flavours like lychee, mango and raspberry was one of the dessert options at The Point. Our server Claudiu said his favourite was the apple dessert in flaky pastry.

    Sweet temptation: a sampling of mini desserts utilising fresh fruit flavours like lychee, mango and raspberry was one of the dessert options at The Point. Our server Claudiu said his favourite was the apple dessert in flaky pastry.

  • Romantic venue: One of the selling points about the Rosewood Tucker's Point restaurant was the murals painted all around the restaurant of various 19th Centure Ports of Call.

    Romantic venue: One of the selling points about the Rosewood Tucker's Point restaurant was the murals painted all around the restaurant of various 19th Centure Ports of Call.

  • Sweets galore: Even after dessert, this writer was given a tray of fine chocolates and petit fours.

    Sweets galore: Even after dessert, this writer was given a tray of fine chocolates and petit fours.

  • Enticing entree: The lamb was one of the meat offerings in the restaurant's menu. It was perfectly cooked and tender, according to my date.

    Enticing entree: The lamb was one of the meat offerings in the restaurant's menu. It was perfectly cooked and tender, according to my date.

  • Green eating: A brocolli risotto with fresh vegetables and Parmesan chips was light, fragrant and a great option for veggie lovers.

    Green eating: A brocolli risotto with fresh vegetables and Parmesan chips was light, fragrant and a great option for veggie lovers.


When it comes to dining out, The Point has to be considered one of the crème de la crème of local restaurants.

That’s why moments after Rosewood Tucker’s Point offered me and a friend the opportunity to sample their new menu, I went from feeling overly excited to a little anxious.

I knew the food would be great and I wasn’t disappointed, but when going to such a fancy place there are other questions for a girl to consider, like what in the world does one wear?

After scouring my closet the night before the complementary dinner (and opting to forgo the cheetah and leopard print garments), I settled on a simple black dress. With the first dilemma out of the way, I was feeling a little more confident this wouldn’t turn into an episode of Mr Bean, guest starring me.

Arriving at the restaurant right on time for our 7pm reservation, it looked as though my date and I had the place entirely to ourselves. By the time we left for the night, however, it was quite bustling, with several other guests enjoying their meals including at least three or four other couples.

Which leads me to one of my first observations: it would be the perfect spot for an anniversary or for someone looking to pop the question.

Our friendly server Claudiu, from Romania, was quick to put our nerves at ease by offering us drinks. I chose a tasty, traditional rum swizzle, while my date had a Jack Daniels on the rocks. It helped.

We scoured the new menu for close to 15 minutes: the problem being we just couldn’t decide (everything sounded so good). There was a ‘Point 360 Experience’ on offer featuring between five and ten courses from famous Ports of Call around the world — from Caipirinhas and ceviche in Rio de Janeiro, to lamb lollipops from Istanbul.

Claudiu said that option was a timely one and could take between two and three hours to get through. For the sake of seeing a friend who was leaving the Island the next day, we stuck to the regular menu.

Moments later we were given an amouse bouche, consisting of a serving of beef consommé (similar to beef stock) and a crispy bread with egg yolk. It tasted like a fancy grilled cheese bite and shot of warm beef broth.

My date pointed out there was even a bell in the middle of the table to get their attention if need be.

The bell actually turned out to be a fancy tray of butter and not an attention-grabbing device. I learned this the hard way after embarrassingly pointing out there was no butter to go along with the warm bread rolls.

That brings me to my second point: bell or no bell, the servers were extremely attentive, particularly at the start of the night.

Despite the minor hiccups in etiquette, we continued on with our meal. I was served a sweet and nutty ravioli as a starter, with squash, crispy parma ham, walnut pesto, herbs and cinnamon butter.

My date chose the carna salada, a homemade Angus beef bresaola, celery, baby arugula, Manchego cheese and moutard a l'ancienne (mustard). He was expecting more of a green salad, but it was actually slices of hard cheese and tender cut of beefs with a sprinkling of arugula. It was tasty, nonetheless.

At this point in our evening we had a surprise table visit by Guido Brambilla, the restaurant’s new executive chef. I would like to think he came out to talk to us specifically, but I saw him making the rounds to at least one or two other guests throughout the night.

Though they just launched a new menu in October, he said they plan to change it again soon to incorporate more local ingredients. The ravioli dish I ordered uses fresh squash from Wadson’s Farm, Mr Brambilla explained.

For our main course (and with my New Year’s resolutions in mind) I ordered the broccoli risotto, with glazed baby vegetables and Parmesan crisps. It was a flavourful and creamy risotto with really bright colours; definitely a great option for veggie lovers.

My date ordered the Australian lamb rack, with spiced lentils, tempura artichokes and rosemary jus. I didn’t sample, but it looked good. I finished the meal on a sweet note by having a mini-sampling of exotic desserts, my favourite was the lychee macaroons, but a sweet mango pannacotta was also a good option.

Following that we were treated to a small tray of speciality chocolates and petit fours.

As we headed to leave, the restaurant was relatively busy and conversations were flowing from all directions.

Which brings me to my last point on the night: nobody really cares if you don’t have all the etiquette down, as long as you enjoy the wonderful food and the company you’re with.

The price is comparable to other fine dining restaurants on the Island, with appetisers costing around $18 and entrees in the $45 range.

Reservations for The Point can be made by calling (441) 298-4070.

You must be registered or signed-in to post comment or to vote.

Published Jan 11, 2013 at 8:00 am (Updated Jan 10, 2013 at 4:06 pm)

Do yourself a flavour: Try The Point’s new menu

What you
Need to
Know
1. For a smooth experience with our commenting system we recommend that you use Internet Explorer 10 or higher, Firefox or Chrome Browsers. Additionally please clear both your browser's cache and cookies - How do I clear my cache and cookies?
2. Please respect the use of this community forum and its users.
3. Any poster that insults, threatens or verbally abuses another member, uses defamatory language, or deliberately disrupts discussions will be banned.
4. Users who violate the Terms of Service or any commenting rules will be banned.
5. Please stay on topic. "Trolling" to incite emotional responses and disrupt conversations will be deleted.
6. To understand further what is and isn't allowed and the actions we may take, please read our Terms of Service
7. To report breaches of the Terms of Service use the flag icon

Take Our Poll

Today's Obituaries

View all Obituaries Place an obituary

Facebook Activity