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Restaurant’s sweet treat praised in review

The Point restaurant at Rosewood Tucker's Point (File photograph)

The Point Restaurant’s Asian-inspired “Eastern Promise” dessert has been included in a ‘USA Today’ review of top spots in the Caribbean.

“Coocoo for Coconuts: Delicious Caribbean recipes” was published on August 31 and lists ten examples of where to best experience the “superfood”.

The Point’s dessert comprises green tea sponge, coconut cream mousse, pomegranate jelly, dragon fruit sorbet, mango, cilantro and sesame snaps — flavours typical of the Far East.

Executive chef Gerry Adams was inspired by the Pan Am Sky Club murals on display in the dining room to create a menu that paid homage to each of those seafaring ports in unexpected ways.

The dessert, he said, was about “recognising the flavours from the East and realising that they sit just as nicely on our beautiful pink sands”.

He added: “We wanted to be indulgent and decadent while remaining crisp and refreshing.”

Pastry chef Krishna Gudla, from India, aimed “to create a new trend”, adding: “Every dessert is an opportunity to create new ideas.”

The pair also created a dessert using locally made goat cheese from Tucker’s Farm.