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With Port O Call undergoing renovations for the past four months, a great sense of anticipation has been created. What can diners expect from the reincarnation of both menu and restaurant? |
With the menu, we will be presenting exquisite food, simply prepared and perfectly seasoned. My goal as a Chef is to allow people to taste the beauty of each ingredient. We will of course be utilizing the abundance of fresh fish and seafood available in Bermuda. We will be also be importing quality organic produce and working with dry aged meats.
The restaurant itself has undergone a complete metamorphosis. Diners will now enter Port O Call via our new Bar/Lounge area, where they can enjoy a cocktail before dinner, or a relaxing digestive after their meal. Alternatively, it will be a fantastic space in which to partake in a bottle of wine from our extensive list, along with some lighter dishes from our Lounge menu. The main Dining Room, now larger than its former incarnation, will be an amalgamation of classic themes intertwined with subtle modern elements. The first floor houses the New Private Dining room, which will be suitably equipped for all modern business meetings. |
| Having successfully gained the Wine Spectator Award of Excellence for the Port O Call wine list for seven consecutive years, wine is obviously an important part of Port O Call’s overall dining experience. What is your method for pairing your menu creations with selections from the award winning list? |
| Primarily, when I am selecting a wine to accompany a specific dish I look for similarities between the food and wine: things I want to stand out on the palate, to enhance, but not overpower. After I have chosen a handful of wines worthy of this criteria, I sit down with the dish, and taste each wine. One standout will present itself. For me, experiencing how wine complements and enhances food is unique to each sip and bite. |
| This is your first position in Bermuda, tell us about the career path that brought to you here to Port O Call. |
| I have been privileged enough to work in establishments such as Masa, Auberge du Soleil and Alain Ducasse in NYC. The chefs I worked under allowed me to shape my ideas on food, seasoning, instructing, and menu creation. Here in Bermuda I can showcase everything I have come to realize as a professional chef. |
| Bermuda is a very special place in that we are located in such a remote location with such a healthy undersea world. Tell us what your favorite seafood is to cook and why? |
| I know that fish is somewhat predictable as an answer; however, it is the truth. Fresh fish, any fish which has given its body for those of us who wish to consume it. Why? The versatility of the fish. It is so unique in the culinary world. I can prepare fish any way I choose without losing the texture and flavor of the fish. This pairing of versatility and simplicity brings Chefs back to fish time after time asking only “what’s next?” |
| Another facet of the Port o Call portfolio which has been richly awarded is the array of house made desserts; in particular the famous Chocolate Molten Cake, winner of most decadent dessert in the Best of Bermudian Gold Awards 2007 & 2008. Explain this chocolate creation: |
| For chocolate lovers, this dessert is simply synonymous with Port o Call. It is an individual flourless chocolate cake, light and crisp on the outside and filled with a deep and glossy pool of chocolate lava. It is served with a dark chocolate sauce, homemade almond brittle ice cream and an almond and sesame tuille. Happily, Jose Ventus, the creator of this dish is still an integral member of our team, and will continue to craft this opulent dessert that our guests have come to love. |
