Chef Conroy Arnold showcases multi-course tasting menu at St Mary’s 5.11 Place

Chef Conroy Arnold is offering diners at 5.11 Place in St Mary a varied tasting menu built around Jamaican ingredients, traditional cooking methods and gradually intensifying flavours. The multi-course experience moves from seafood and pasta to salmon, beef and a house-made dessert.

The meal begins with a seafood dumpling accompanied by a creamy Alfredo sauce. It is followed by ravioli filled with ram goat, which Arnold prepares using a traditional braising method. The meat is cooked until tender enough to separate from the bone before being used in the pasta. The ravioli is formed and blanched, then paired with a coconut sauce.

For the fish course, Arnold serves oven-roasted sockeye salmon with wilted arugula. Soy sauce, Scotch bonnet pepper and garlic are used to season and flavour the greens, adding heat and savoury notes to the plate.

The tasting then advances to slow-braised beef short ribs. Arnold said the beef is traditionally seasoned overnight for 12 hours before it is braised. It is subsequently finished on a grill using pimento wood and lightly pressed to create an even presentation.

Dessert features ice cream made in-house and pickled pineapple, providing the final contrast of the meal.

Arnold said a tasting menu gives couples or groups of friends space to discuss each course while sharing the dining experience. Rather than serving one large portion, the format introduces lighter flavours first and builds towards richer, more layered combinations.

For Arnold, a meal is intended to encourage interaction instead of being treated simply as something to consume quickly. The sequence at 5.11 Place reflects that approach, with each plate contributing a different ingredient, technique or flavour profile to the overall experience.