It was Saturday night. The Juggernaut and I donned our glad
rags and journeyed to Lyford Cay to sample the new Blue Caviar restaurant. When
I heard there’d be truffles, I knew we had to get our asses over there.
The funky
entrance with its zebra patterned lounge chairs and baroque silver mirror,
reminded me of an episode of Changing rooms. An open plan room with high
vaulted ceilings lay before us. Bold abstract paintings hung on the white
walls. Soft flattering light illuminated the room. Tables with white
tablecloths promised fine dining.
Following a friendly welcome from
the familiar staff at the Blue Caviar we
were presented with two menus; a tasting menu, with or without wine pairings and
the dinner menu. The wine list ranged from a $35 Italian Chardonnay to a heavyweight
Burgundy for $250. A few of the wines hailed from the USA, Australia but most
were from France and Italy. We decided
to go the whole hog and have the tasting menu with wines (not listed) at $135
pp. Eek. It seemed rude not too; after all, the owner and chef, Jacques
Carlino, cut his teeth at a couple of two Michelin starred London restaurants. The
man can cook. The tasting menu read like a culinary wet dream; Amuse bouche, seared
ahi tuna with avocado and Andalusian gazpacho, handmade wild mushroom and
chicken tortellini with truffle foam, fillet of Swordfish with Piperade
couscous and red pepper olive oil, tenderloin of beef with green peppercorn
sauce and cocotte potato, pre-dessert, chocolate trio then coffee and petits
fours. Serious applicants only need apply.
We were informed of a slight
change to one of the courses- swordfish was to be substituted with the cod off
the main menu- served with cauliflower puree, shitake mushrooms and demi glace.
Pas de probleme. We were then asked how we wanted the beef done; clearly Jacques
was not too precious about serving everyone rare beef if they would prefer no
to. It’s refreshing to see a chef who can park his ego at the door and
accommodate his diners. Having said that, any self respecting foodie would have
it pink.
We were brought our first wine, a
Californian Sauvignon Blanc. Although it wasn’t terribly busy, we had to strain
to hear the softly spoken waiters, thanks to the poor acoustics. The amuse
bouche came; a shot glass of spicy pumpkin soup; the taste of Thanksgiving. It
was shortly followed by the tuna and gazpacho. The fresh and vibrant flavours
of the tuna combined well with an excellent and authentic gazpacho. A clever
idea. The glasses of American Riesling
came out; really pleasant. I was going to get totally pissed if I wasn’t
careful. I slipped off to the ladies room. It was decorated in a pretty palette
of lavender walls, a glossy pewter splashback and cream tiled floors but spoilt
by an unapologetically bright ceiling light.
The mushroom and chicken tortellini
came along. Oh sweet Jesus it was good. My insides did a round of applause. The
courses were well paced, not rushed. The cod was next. Soft and succulent, the
textures and flavours were a joy. A glass of Cote du Rhone came to compliment
the highly anticipated meat.
The beef was superb, definitely the best we’d had in the
Bahamas. There was a pile of chunky fries; like a mini stack of Jenga. I was
seriously full and quite pissed now. I needed to find space for the last leg of
the gastronomic marathon.
The pre-dessert consisted of a shot glass of fruits of the
forest and a light yoghurt, which I hoped would help with digestion.
A glass of Prosecco came out for
the finale. The dessert was quite simply a n orgy of chocolate. Chocolate
mousse, chocolate tart and chocolate fondant, which gushed forth molten
chocolate. I couldn’t finish it, as wonderful as it was. The Juggernaut saw his
off without further ado. I dreaded to think how much butter I’d eaten over the
last couple of hours but damn, it was worth it. We could scarcely manage the
petit fours, so took them home with us for tomorrow’s breakfast.
I would go so far as to say that Blue Caviar serves some of the
best food on the island. This is extremely competent food worthy of the hefty
price tag.
The service, although courteous, could do with more
attention to detail. The wines need to be explained or at least mentioned on
the tasting menu; we kept having to ask what they were when they were placed on
the table. There were things that needed tweaking but the main thing is, the
food, c’est delicieux mes amies.