The Sugar Mill
Jamaica
Sugar Mill connects Jamaican cooking with the history of the former Running Gut Estate on the Rose Hall Sugar Plantation. Set beside Half Moon's golf course, the restaurant follows the island's food from countryside ingredients to the coast, using local flavours within a more elaborate dinner menu. Oxtail ravioli uses sweet potato dough, while breadfruit gnocchi comes with vegetables in coconut-pumpkin sauce. Snapper is paired with coconut escoveitch sauce, and pork from the Josper oven arrives with Appleton jerk barbecue sauce. Rum, pimento and Scotch bonnet pepper appear throughout the cooking. Solomon's Brochette adds a tableside flourish, with its skewer flamed in aged rum. A children's menu allows families to share the restaurant's historic setting.