Guilt Trip, as the name suggests, offers guilty pleasures of decadent desserts and fine dining.

The restaurant has been a part of The Gleaner-sponsored Kingston Restaurant Week (KRW) since its inception. Donovan Wilson, the restaurant's manager said that being involved in KRW has been great over the years.

"The restaurant is usually fully booked almost every night and we have also benefited tremendously from the promotion of this great concept," said Wilson.

He notes that during KRW, additional staff is hired and this year will be no different adding that the restaurant changes its menu quarterly or failing that, they offer nightly specials in order to keep their guests interested and excited about coming out to dine.

Exotic combinations

Guilt Trip is known for exquisitely exotic dessert combinations such as almond dacquoise filled with Earl Grey tea cream or chocolate and spiced pumpkin and brown sugar rum flambé. Wilson says they will feature their signature rum and raisin, passion fruit and tamarind cheesecakes. He added that their meal will take on a trans-global flavour.

"Think of Moroccan dates paired with smoked bacon, spicy corn fritter and marlin with balsamic reduction and lime, comforting codfish pasta with a Jamaican 'run-dung' twist and chicken three ways: Asian, Mediterranean and island," he added. Cocktails are equally inventive.

The current economic crisis has definitely impacted Guilt Trip's business, but not their prices only because they know dining out is a luxury in these harsh economic times. And, they want their valued customers to keep returning, so even though they are paying more for supplies, the prices are basically unchanged.

"However, we do adjust the portions ever so slightly to compensate for price increases and higher overheads."

He said they hope to provide excellent service and titillate the taste buds during KRW so that after the event they will always be the first choice for that special occasion with family and friends.