Bacash

15th June 2011

With this latest restaurant i have now completed 20 Hat restaurants from the list. The dinner started well with the host immediately recalling my booking with the use of a log book and showing me to my table. And presenting me with a wine list that featured some good selection and wines (not over priced but no as extensive as some others). Then another server provided the menu and a run down of the daily specials and fish of the day.

Despite a preference for meat dishes coming to a restaurant that specialises in fish i decided that i must choose fish dishes and i was rewarded with this decision. For starter i choose the baby calamari served whole but cut at the top to resemble the rings that it is often served as. Served on a bed of warm du puy lentils and cubed tomato and chorizo pieces. Beautifully presented and very clean and simple cooking but great taste. The chorizo provided a good meaty contrast to the more subtle calamari without overpowering it and a squirt of lemon added some zing. Quality simple cooking and a real knowledge of cooking with the bounty of the sea.

For main course, i went on the similar fish theme and choose the Garfish. Two fillets of Garfish with the tail attached covered in a Parmesan crust and served with a frizee salad and a wedge of lemon. I also ordered a side of french fries. The fish was cooked well and the texture was great and the Parmesan crust added to the flavour without being too strong and overpowering the delicate fish flavour. The chips weren't anything special but were plentiful (possibly too many).

For desert i went with the Orange and Grand Marnier Souffle with chocolate ice cream. I have always loved the combination of orange and chocolate and this was no exception. The juxtaposition of the light Souffle and rich chocolate ice cream was great and the flavours of the dish were excellent. Superb cooking and well worth pushing through being slightly full by the time desert came around.

Not overly cheap given as most of the food is quality sourced fish, however the knowledge and quality of the cooking (if very simplistic) made this worth the price and the trip. They really know there fish but also have a strong cooking technique for deserts.