Bermuda Dinner

Bailliage of Bermuda
Hamilton, December 4, 2021

Around the World in seven courses at Port O Call
" a gastronomic triumph! "

The Bailliage celebrated the festive holidays with a culinary trip around the world. Our “captain”, Karl Massam and “co-pilot” Mohamad Iqubal welcomed 37 guests to the first-class cabin of Port O Call restaurant.

We were given our individualized boarding passes which served as our menu. Each course was selected by a member of kitchen staff representing a favourite holiday dish from their country. Once seated ‘passengers’ were treated with a glass of Champagne Moët & Chandon Grand Vintage Brut Rosé.

Our first destination was Japan. An amuse bouche of shake tartare (salmon tartare atop a crisp sushi rice cake) was served, prepared by Chef Jay Zuleta.

Next Romania to sample “sarmale cu smantana” and “mamaliga” (braised pork-stuffed cabbage rolls and parmesan polenta with sage-infused sour cream), inspired by Chef Abdelaziz Abomaila. This gourmet version of a cabbage roll impressed and paired well with a glass of Greywacke Marlborough Wild Sauvignon Blanc.

Off to Cyprus for a light, refreshing, deconstructed Greek salad (whipped feta, panko-crusted olives, confit of red onion, oven-dried tomato, pickled cucumber, garlic, romaine and oregano olive oil) executed by Chef Theoteonious Gomes and created by George Heracleous, owner of Port O Call.

The tour went onwards to Kenya. A rich dish, Kuku wa kaanga (slow braised chicken in a light tomato sauce, served with irio - mashed potatoes with peas & spinach leaves), was proposed by Chef Joseph Obadha. A sumptuous Ernie Els Proprietor Reserve 2016 complemented it.

Back to Asia where diners enjoyed a sweet and spicy Thai marinated tofu satay in spiced peanut sauce, an addition from Chef Khwan Pornsri.

A brief hop to Sri Lanka for slow-cooked pork cheek in black curry sauce accompanied by a coconut roti and onion chutney, prepared by Chef Dulip Perera. The deep, hearty flavours were highlighted by a glass of Concha Y Toro Don Melchor 2011.

For dessert, the Philippines yielded a very impressive caramelized, banana and jackfruit fritter, purple yarn ice cream created by Chef Maria Charisma Roldan. A delightfully light, refreshing way to conclude. Château de Fargues 2011 Sauternes highlighted the fruity finish.

Finally, home to Bermuda for a special after dinner drink, Gosling's Flora Gold Rum. Gosling's created this rum to celebrate Flora Duffy's 2020 Olympic victory in the triathlon in Tokyo, Bermuda's first gold medal!

Fifteen bottles were auctioned off, with all proceeds going to the Flora Fund, a charity established by the athlete to help other Bermudian athletes to pursue their dreams.

The heartfelt passion of each chef’s celebration of their respective country's culinary uniqueness was evident. All passengers agreed the around the world trip was a gastronomic triumph!

Sylvia Oliveira

Photos by Andrew Butterworth, Chargé de Presse

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