Broken Plate serves playful, flavour-packed feast
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The Venetian afterglow blended Ketel One Vodka, aperitif, guava, citrus, and simple syrup.
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The maple sticky spare ribs arrived glazed and tender, topped with crumbled feta and finished with ginger scallion.
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The oxtail crispy rice cake combined Guinness-braised oxtail with a crisp rice base and tempura-fried broad beans.
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The octopus salad paired tender seared octopus with seasonal vegetables, craisins, and toasted almonds.
For one night, Broken Plate hosted Queen: The Dinner Party, an exclusive collaboration with Don Julio that combined dining with theatrical flair. Decorated in black and gold, the evening offered an immersive experience of food and entertainment. The centrepiece was a curated menu, ‘Behind the Mask’, reflecting the night’s theme.
Guests began their journey with signature cocktails such as boogie nights, a lively mix of Don Julio Blanco, triple sec, citrus, and simple syrup, and the espresso-kissed silk & secrets, which added a rich, layered note to start the evening. The masked mirage, made with Johnnie Walker Black and finished with a twist of orange, offered a smoky complexity, while the gin-forward enchanted masquerade brought a bright, herbaceous contrast to the lineup.
The culinary offerings were equally artful. Small plates such as curried goat sushi and oxtail crispy rice cake, featuring Guinness-braised oxtail atop a crisp rice base, showcased the kitchen’s ability to reinterpret comfort flavours with finesse. The lobster roll, served on brioche with callaloo and Scotch bonnet aioli, quickly became a crowd favourite, while heartier selections, including maple sticky spare ribs, offered bold, satisfying depth.
Head Chef Damion ‘Stewie’ Stewart explained that the menu was intentionally designed to reflect both the elegance and edge of the evening. “We wanted to create dishes that felt luxurious but still carried a bold personality,” Stewart shared. “The concept was about revealing layers, just like the masks, so each course offered something unexpected.”
The desserts offered a sweet finale, with options such as piña colada cake, carrot cake pudding, and chocolate indulgence.
lifestyle@gleanerjm.com