Palate Reimagined

At ROK Hotel Kingston, Palate is setting the table for its next chapter, with a refreshed menu, a new culinary vision and a renewed appetite for putting downtown Kingston on the dining map. There is something to be said for a restaurant that knows how to reinvent itself without losing its sense of identity. At Palate, the signature restaurant at ROK Hotel Kingston, that philosophy is finding fresh expression through a reimagined menu, a considered refresh of the dining space and the arrival of new Executive Chef Oji Jaja.

Guests savour the sixth course of Palate’s curated dining experience. (Photo: Garfield Robinson)

With its fifth anniversary approaching next July, Palate is entering its next chapter with a renewed culinary perspective — one that looks to Jamaica’s rich larder, the restaurant’s waterfront setting and the possibilities of downtown Kingston as a dining destination. To experience the evolution first-hand, the restaurant invited a particularly discerning table of guests, including Jamaica Observer Managing Director Dominic Beaubrun, Deputy Managing Director Natalie Chin-Samuda, Senior Associate Editor, Lifestyle & Social Content, and Table Talk Food Awards conceptualiser Novia McDonald-Whyte, alongside Food Awards judges. Familiar faces at Palate, the group was well-positioned to appreciate just how far the restaurant has come.

ROK Hotel Kingston General Manager Amit Mahbubani raised a glass to Palate’s latest chapter alongside Table Talk Food Awards judges Mala Morrison (centre) and Selena Mohammed-Wilson. (Photo: Garfield Robinson)

Since opening, Palate has collected some notable Jamaica Observer Food Awards accolades, including the Solomon Gardner Award for Outstanding Service, Best Sunday Spot and Chef of the Year — all within its first year of operation. The latest reinvention signals an ambition to build on that early success while giving diners new reasons to return.

Turmeric-Ginger Snapper: Turmeric-ginger, coconut cream, steamed bammy, callaloo, okra, sweet corn (Photo: Garfield Robinson)

ROK Hotel Kingston Director of Sales & Marketing Marlene Buckridge, joined by General Manager Amit Mahbubani welcomed guests to the reimagined Palate dining experience. (Photo: Garfield Robinson)

“You’ve all been here before, several times. And I think if there’s anybody that can attest to how much we have reinvented ourselves... you are the guys that can tell those stories for us,” said Marlene Buckridge, director of sales & marketing, ROK Hotel Kingston.

ROK Hotel Kingston Food & Beverage Supervisor Dwayne Edwards presented freshly baked Scotch bonnet and scallion milk rolls.(Photo: Garfield Robinson)

“We really depend on you guys to put the word out there that this is one of the best, and safest places to dine in downtown Kingston... On behalf of our team Sherene Brown, director of Food And Beverage and Amit Mahbubani, our general manager, welcome back to Palate, our reimagined food and beverage outlet. And I hope you have a fantastic time tonight,” Buckridge continued.

Soft, subtly spiced milk rolls, dipped into a rich balsamic reduction.(Photo: Garfield Robinson)

Jamaica Observer Table Talk Food Awards judge Josina Jackson tucked into the Scotch bonnet Pumpkin Bisque.(Photo: Garfield Robinson)

Looking ahead to 2027, the team’s wider vision is to position its food and beverage offerings as a compelling reason to venture downtown. That means challenging perceptions, cultivating a stronger dining culture and creating an experience that extends beyond the plate.

Server Toni-Ann Mighty poured 7 Moons Red Blend during the bread course.(Photo: Garfield Robinson)

The transformation is deliberately nuanced. Think: More inviting cushions, a newly introduced cocktail bar and a collection of rather enticing cocktails. The objective is not simply to refresh the restaurant’s appearance, but to elevate the entire experience.

Quinoa & Lentil Salad: ROK grilled shrimp, herb-marinated grape tomatoes, guacamole, feta, roasted beets, beetroot vinaigrette(Photo: Garfield Robinson)

ROK Hotel Kingston bartender Sean Hopkins pours a freshly shaken Remy Ginger.(Photo: Garfield Robinson)

In the kitchen, Jaja is bringing his own perspective to the table. Having joined the ROK team in July, the executive chef has spent his first months assessing the existing menu and identifying opportunities to give Palate a more distinctive culinary voice.

Christopher Reckord (centre) slipped into the frame between tablemates Jamaica Observer Media Group Managing Director Dominic Beaubrun (left) and fellow Table Talk Food Awards judge Professor Lloyd Waller.(Photo: Garfield Robinson)

“Because we’re right here on the waterfront, seafood is really what I want to put forward on the menu — really fresh seafood dishes,” he explained.

Scotch bonnet Thyme Crab Cake: lump crab, smoked tomato aioli, charred lime, baby greens(Photo: Garfield Robinson)

Table Talk Food Awards judge Adolph Raynor savoured the Scotch Bonnet Thyme Crab Cake, one of the highlights of Palate’s reimagined menu.(Photo: Garfield Robinson)

That coastal sensibility informed several of the evening’s standout plates, including a crab cake and a turmeric-ginger snapper, the latter offering a fresh interpretation of curried fish, accompanied by bammy and coconut milk. There was also a distinctly Jamaican thread running through the bread service, with a Scotch bonnet and Scallion Milk Roll and roasted garlic pakasa making an appearance.

Relishing the fourth course were (from right) Food Awards judge Christopher Reckord; ROK Hotel Kingston Director of Sales & Marketing Marlene Buckridge, and Director of Rooms Michelangelo Tai.(Photo: Garfield Robinson)

ROK Hotel Kingston bartender Sean Hopkins (left) held the attention of Table Talk Food Awards judges Angelique Beaubrun (right), Adolph Raynor and Josina Jackson as he worked his magic behind the bar.(Photo: Garfield Robinson)

The seven-course tasting experience began with the warm, pepper-kissed milk roll before moving into a Scotch bonnet Pumpkin Bisque and Quinoa and Lentil Salad. A Scotch bonnet Thyme Crab Cake followed, bringing a familiar Jamaican ingredient into a more contemporary culinary expression.

Food Awards judge Angelique Beaubrun relished the Quinoa & Lentil Salad.(Photo: Garfield Robinson)

The Turmeric-Ginger Snapper, served with turmeric-ginger coconut cream, steamed bammy, callaloo, okra and sweet corn, was another highlight. The Smoked Filet Mignon offered a change of pace before the evening concluded with Passion Fruit Pavlova — a bright, tropical finish to the menu.

Food Awards judges Kadean Vendryes (left) and Josina Jackson tucked into the Quinoa & Lentil Salad.(Photo: Garfield Robinson)

Bartender Odane Young garnished the Ruby Red Margarita with a skewer of fresh red grapes.(Photo: Garfield Robinson)

Beyond the kitchen, the cocktail menu had its own moment in the spotlight. Bartenders Sean Hopkins and Odane Young kept the newly introduced bar in good company, mixing a selection of cocktails as guests took Buckridge up on her invitation to explore the “sexy” offerings.

Cocktails (from left) Tom Collins, Negroni, and Manhattan (Photo: Garfield Robinson)

For Jaja, the refreshed menu marks the beginning rather than the conclusion of the process. Although the new selections had only officially made their debut that day, the early response had been encouraging, with the chef looking forward to hearing what the wider dining public makes of the changes.

The Food & Beverage team led by Director Sherene Brown (right) and Executive Chef Oji Jaja (left) and (from second left) Nadrene Grant, Rallesha Manning, Adrian Thomas, Toni-Ann Mighty, Anthony Clarke, Morgan McKenzie, Ann-Marie Walters and Dwayne Foster.(Photo: Garfield Robinson)

ROK Hotel Kingston Executive Chef Oji Jaja put the finishing touches on one of his standout dishes of the evening, the Turmeric-Ginger Snapper.(Photo: Garfield Robinson)

At Palate, then, reinvention is less about starting over than refining what is already there. With the waterfront as its backdrop, Jamaican ingredients informing its culinary direction and a renewed focus on hospitality, the restaurant is making a case for downtown Kingston as a destination worth dressing up, showing up and dining out for.