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Exquisite Fish Supper is on the Menu

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Rio-Grande-Crayfish-with-Green-Goddess-Sauce

Can we invite you to an exquisite fish supper in Port Antonio; crab, crayfish, shrimp, snapper & tuna are on the menu  sourced from our local sustainable fisherman. Where appropriate they are are pole caught and we think the menus the kitchen team have built around his catch delicious.  We particularly recommend the crab ravioli!

Availability & Booking

Dinner availability Friday 30th January, Saturday 31st January, Sunday 1st February, Monday 2nd February, book your table by email info@hotelmockingbirdhill.com or telephone +1 876-993-7267.

Still considering what to do for Valentine’s Day – have a look at our special all inclusive dinner menus

  • Starters
    • Caramelised Garlic-Onion Bisque
    • Grilled Shrimp and Black Bean Salad with Papaya
    • Tuna Carpaccio with Lemon Dressing
    Main
    • Pan Seared Fillet of Snapper with Garlic Shrimp and Tomato Au Gratin
    • Honey Mustard Pork Chop with Red Cabbage
    • Grilled Homemade Five Spice Rubbed Crayfish with Passion Fruit Sauce
    • Egg Curry with South Indian Style Chickpeas in Coconut Curry
    Dessert
    • Orange Bread Pudding
    • Chocolate Mousse
    • Baked Bananas
    • Cheese Plate

  • Starters
    • Black Bean Soup with Cilantro-Tomato Salsa
    • Crab and Citrus Salad With Chardonnay Dressing
    • Guacamole with Fried Bammy
    Main
    • Grilled Spice-Rubbed Tuna With Pineapple Glaze
    • Indian style Chicken in Callaloo Puree
    • Homemade Papadelle with Spiced Shrimps, Tomatoes and Jerk Sausage
    • Beetroot and Caramelised Onion Tart
    • Broccoli Frittata with Poached Egg and Chunky Tomato Sauce
    Dessert
    • Chocolate Peanut Butter Fudge
    • Caramelized Pineapple with Homemade Vanilla Ice-cream
    • Rum Cream Cheese Pie

  • Starters
    • Lemon Grass, Rice, and Chicken Coconut Soup
    • Tuna with Red Onion and Kidney Bean Salad
    • Hummus With Caramelised Onions & Garlic, Topped With Beets, Pecan Nuts & Yogurt
    Main
    • Pan Fried Snapper with Mustard and Lemon Butter
    • Roasted Rum And Pimento Chicken
    • Crab Ravioli With White Wine Sauce
    • Cauliflower and Potato Curry
    • Spicy Spaghetti with Garlic Mushroom
    Dessert
    • Crepes with Orange Sauce
    • Plantain Balls with Mozzarella and Guava Jam Served with Coconut Custard
    • Dessert Variation

  • Starters
    • Broccoli Soup with Blue Cheese Croutons
    • Baked Brie with Walnut Crust and Balsamic Glaze
    • Roasted Pumpkin  & Caramelized Red Onions with Bulgur
    • Callaloo and Ricotta Cannelloni
    Main
    • Tomato, Squash and Spinach Curry
    • Stir Fried Vegetables and Mung Beans with Mustard Sauce
    • Roasted Sweet Peppers Stuffed With Tomatoes and Feta Cheese
    Dessert
    • Pannacotta with Praline Sauce
    • Passion Fruit Mousse
    • Flambé Banana

 

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