8 Spices Restaurant and Bar supervisor Robyn-Kay Campbell (second right) and her team (from left) Valane Walden, Tashena McIntyre, Sodie-Ann Abdul, Oisha Henry and Sherica Spence.
April 26, 2017
8 Spices Restaurant — Out-Of-Many-One Pot
“It has always been my ultimate professional dream to own and operate my own restaurant,” shared 8 Spices Restaurant & Bar proprietor Melissa Dukharan last week Thursday evening as Table Talk Food Awards judges, sponsors and friends took their seats around the table. Many were visiting the establishment for the very first time.
“Having a passion for food, especially foods of different cuisines,” she continued, made it “difficult to choose one type… careful analysis of the market, however, saw a need to highlight our great Jamaican cuisine. This menu reflects a true Jamaican gastronomic experience.”Dukharan’s menu, by her own account, moves beyond the expected to a unique interpretation of “out of many, one pot,” so for example, instead of ackee and salt fish, there are ackee and salt fish spring rolls, which incorporate our Chinese culture. The menu is also infused with authentic Jamaican flavours, flavours that are often ignored, such as ginger and pimento. “We have used these flavours to ‘star’ our menu items such as our Sweet Scotch Bonnet Pasta or Pimento Crusted Cheese Sticks,” she explained.This naturally begs the question: what’s in a name? Lots, it would appear! The name “8 Spices” represents the eight authentic local spices used to create the establishment’s signature jerk marinade. These eight spices are also used in both the food and bar cocktails.The bar menu options are intriguing as well as the eight signature shots and eight signature cocktails are also inspired by Jamaican flavours, such as ‘Ludi’ – a blended cocktail which includes layers of coconut, pineapple, mango and rum.The ample menu options — from appetisers to soups, mains and desserts — are delivered in a laid-back Jamaican backyard setting complete with partially covered areas, open air and palm trees. The café lights complement the setting. Meals are served atop tables made from a drum. This, according to Dukharan, “is to highlight the creativity and simplicity of Jamaican cuisine… how a simple, old oil drum, a few pieces of pimento wood, can create the most appetising meal”.The seating capacity is currently 70 and can expand to 90. This would include utilising the centre lawn. The Jamaican 10 cent coin bar area accommodates six.
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Jamaica Observer Table Talk Food Awards judgeAnnaliesa Lindsay (left) offered Catherine Goodall,Lasco marketing manager, beverages, some of herloaded fries while fellow judge Matthew Hogarthawaits his turn
8 Spices Restaurant and Bar chef/patron Melissa Dukharan-Constantine (second right) with her kitchen staff (from left) Kemar Wright, Peter Roberts, Omar Nelson and Felix Nelson. (Photos: Karl McLarty)
The Signature 8 Spices Drink — Scotch bonnet pepper shaken with peach schnapps, pineapple juice and Jamaican brandy.
Ludi — a layered blended cocktail of piña colado, Appleton special, Appleton Genesis, coconut rum,pineapple juice, strawberries, Blue Curaçao and melon liquor. (Photos: Karl McLarty)
Blended Fruit Punch
Piña colado
8 Spices Restaurant sous-chef Felix Nelson added Serge Island Heavy Cream to his sweet Scotch bonnet shrimp pasta.
Sweet Scotch bonnet shrimp pasta made extra creamy with Serge Island Heavy Cream.
Bartender Sodie-Ann Abduladded Serge Island 100% Cow’sMilk to the pina colado blend.
Pumpkinchickensoup
Stamp and go served with spiced papaya chutney
Rum barbecue wings
Pimento crusted cheese sticks
Sweet Scotch bonnetshrimp pasta and sweetpotato fries
Roast yam and salt fish
A load of skillet fries — fries topped with jerk chicken, fried ripe plantain, cheese sauce and toppedwith Scotch bonnet salsa. (Photos: Karl McLarty)
8 SpicesJamaicancurry goat
8 Spices jerk pork pasta
Steamed fish and bammy
8 Spices jerk pork burger with a side of sweetpotato fries
8 Spices jerk pork with roasted sweet potatoesand bread
Mackerel rundown with fried ripe plantains andjohnycakes
Ginger garlic shrimp served with fried green plantains
8 Spices jerk chicken quesadillas
Pandohie made a presentation of Serge Islandproducts to Robyn-Kay Campbell, supervisor, 8Spices Restaurant. (Photos: Karl McLarty)
Lasco Marketing Manager, Beverages CatherineGoodall and Food Awards judge Adolph Raynorsipped iCool Passion Fruit drink.
Our Stirring the Pot series continued Thursday last at 8 Spices Restaurant and Bar.
