Yes, I have been there a thousand times and it wasnt that ideal for our honeymoon but, when Alex and I were deciding on a choice we choose economically and comfort plus good food. We also wanted something near because we didnt plan to get a rental.
I’ve written about the resort itself and the food on a whole but never have I written about the “a la carte” restaurants. The experience at Clubhotel RIU Ocho Rios is amazing for the price of the resort so even though people complain I suggest if you want the best, go pay for the best. On our third night at the resort we decided to have our first full course gourmet meal as husband and wife and being Alex is a lover of food but a bit picky about what he eats, I chose a restuarant that had choices more to his liking. We went to the Asian Infusion the night before but trust me, hes not really up for sushi and such the like hence we didnt stay long.
They have cut out the reservation option for the “a la carte” restaurants so be prepared to wait in line a bit if you want in or be very early. Dinner starts at 6:30pm and thats the time of the first seating.
After a bit of waiting, we were finally in and the interior compliments the mood. We were seated, asked our choice of wine and presented with a menu. The list isnt long but we went for the usual. Only two soups were there as beginner so I chose the Cream of Pumpkin and Alex went for the seafood.
The Seafood had Shrimp, Squid, Marlin and Scallops while the Cream of Pumpkin had Blue Cheese Ravioli and Roasted Pipas Seeds
Next we both went with the Shrimp Spring Roll for appetizer which consisted of shrimp, tropical fruits, sweet chilli sauce, mint and cilantro.
For main course we wanted something we didnt have often and that was the Duck Confit. This dish consisted of Roasted Duck, Creamed Sweet Potatoes, gravy and plums. We did not complain, it was really good.
The great thing about goumet food is, its always just enough to keep you empty for the next course so of course we were ready for dessert. We both went for different choices this time as he chose the Tiramisu with Ice Cream and I the Profiterol stuffed with Cream and Rum Chocolate Sauce. We both finished our last course with satisfaction, took another swing of wine and ended a splendid meal.