Perched high above the Caribbean Sea like an eagle's nest is The Bayside Restaurant . Located inside Jamaica's Royal Plantation Resort in Ocho Rios, The Bayside Restaurant boasts an amazing brunch on the last Sunday of every month. From the hours of 11:30 a.m. to 4:30 p.m., the hotel's doors are thrown open for guests and locals to indulge in Executive Chef Dennis McIntosh's culinary creations and to groove to the melodic beats of a jazz ensemble.

But don't expect the typical bacon, eggs and ham at this venue because The Bayside Restaurant's brunch is a far cry from the expected. "When you come to this brunch in particular, guests will get a good sense of what the locals eat - so you must try the ackee and saltfish, grilled lobster tails and jerk chicken - all of which are Jamaican staples," McIntosh says. Not sure about testing the ackee waters? Well you should, seeing as how Jamaica is the only Caribbean island to integrate the reddish-orange fruit into their fare. Royal Plantation General Manager Peter Fraser says, "Back in the colonial days, the slaves were fed codfish because it was the cheapest staple food, and ackee was incorporated into the dish. Nowadays, it's the island's national dish, but unfortunately it's become an expensive one." Ackee is best described as a scrambled egg from a texture standpoint, but its taste has a characteristic of its own. So do try it during brunch so you can brag to your friends back home that you tasted something out of the ordinary - and we're not talking about rum.

Also on the carte du jour are peas and rice, hearts of palm, ratatouille, oysters Rockefeller, tiger shrimp, conch and papaya, artichoke salad and seafood salad. Adorned with fresh-cut flowers, each dish tastes as good as it appears. I took a strong liking to the macaroni and cheese and butter and garlic infused lobster tails - which were absolute divinity in every bite. Equally heavenly is the service at The Bayside brunch. Waiters make it a point to keep your mimosa glass or your Blue Mountain coffee saucer filled to the brim. "Here, service is an attitude," Fraser says. "It's not about me serving you because I am a waiter. I serve because I want to make you feel good. There's definitely a feel-good factor here - that sense of je ne se quoi," Fraser adds.

The view from the terrace is also breathtaking. As sips of Jamaican coffee awaken my senses, the vista from atop is just as arousing. From my nook, I can see gin-clear waters as far as the eye can fathom and below, lovers bask in the sun's honey rays. A couple peddles away on a water-bicycle, while a local windsurfs with tthe help of the sea's salty breeze. The view is like a vivid dream - so I pinch myself, and find it's all real. Fabulous fare, warm Jamaican hospitality and outrageous ambiance are, in fact, a reality. Just go there, and you'll see precisely what I mean.