Wed | Aug 5, 2020

Dine Easy at Chill Out Hut

Published:Thursday | February 13, 2020 | 12:00 AMJessica Harrison/Gleaner Writer
Barbecued spare ribs any one?
Ready to serve: Audrine McPherson, Monique Bennett, Metina Graham and Shadae Tomlinson.
The coconut Shrimpy bites with a mango-ginger dipping sauce.
The mango mint frost was a tropical delight!
Kishon Shaw (left), service manager, and Renato Frey, restaurant manager

Located just on the outskirts of Montego Bay on a beautiful beachfront property is Chill Out Hut. What started out as a place only for friends to hang out as they enjoy fine beverages quickly turned into a dining experience with music and an opportunity to watch the beautiful sunset.

True to its name, the restaurant’s atmosphere is very relaxed with quite a few dining options. There’s the general hut that is large, airy and close to the bar. Here, the fresh beach air passes through with ease and the staff are within earshot. Next, there’s the sky hut for large gatherings and last, kick off your shoes and dine on the sand in the open air.


As we settled in our spot on the sand, the waitress brought the menu, which wasn’t as vast as we were expecting but the options were great. We decided on one appetiser and two main courses along with four Appleton, Campari and J. Wray and Nephew White Overproof Rum mixes.

The appetiser, coconut shrimpy bites, were to die for. Succulent shrimp dipped in coconut flakes and fried to perfection gave satisfaction in both the sweet and savoury scales. It is served with a mango-ginger dipping sauce that adds depth to the simple dish. Next, the main course. After much deliberation, we chose one dish for meat lovers and another for pescatarians. The steamed fish was served with a side of steamed bammy and topped with slices of carrots, okras and onions. The fish was large and fleshy, which easily absorbed all the juices from the seasoned toppings and left us wanting more. Time to get messy! Who doesn’t love barbecued spare ribs? Served with a fresh garden salad and Thousand Island dressing, we highly recommend this dish if you are a meat lover in search of something that leaves you in the ultimate state of satiety.

It was now time to refresh ourselves as we watched the sun set over the beautiful Caribbean Sea. Our favourite beverage is called the ‘mango mint frost’. The yellow icy beverage, (similar to a daiquiri) is made with mangoes, fresh mint, lime juice and J. Wray and Nephew White Overproof Rum. We actually asked for more. The ‘honey soother’ was good too. We love Appleton Estate 12-year-old rum. That, paired with honey, simple syrup and stirred with fresh lime juice and ice was heavenly. Served over ice was the ‘chill punch’. This boasted a wide array of fruity flavours such as strawberry and mango slush, passion fruit mix and a bit of Campari to add dimension. The eye-catcher was the ‘shark bite.’ It has a blue, yellow and red layer that is made with J. Wray and Nephew White Overproof Rum.

Chill Out Hut also caters to weddings, receptions and even has a conference room for those lengthy meeting days. Food definitely recommends the dining experience.