Tom Moore’s Tavern was built as a private home in 1652 by the first settlers of Bermuda. A young coxswain on board the Sea Venture (the ship that crashed here in 1609), named Walsingham, was the builder with an architect named Milner.
The property was owned by Samuel Trott in 1804 when Tom Moore the Irish poet came to Bermuda as registrar of the Court of Vice-Admiralty. It was here that his friendship with Nea Tucker came into being and where he wrote many of his well known works of poetry. The Calabash tree, to which he makes frequent reference in his songs and poems, still exists and is some 200 yards from the Tavern.
Tom Moore lived in St. George’s but frequented this house often and his relationship with Nea become rather strong so after only three months, in order not to provide further embarrassment to the Governor, he left the Island and went to Virginia, then Pennsylvania, then Canada and finally Ireland where he got married and had three children whom he survived. He never came back here but he become very famous and people wanted to know about his time spent in Bermuda so they started to visit this house and the then owner start to entertain them. This is how the Tavern was born some 170 years ago. |
Pan Roasted Cod Fish
Israeli Couscous, Grilled Fennel Salad, Lemon Vinaigrette
For the Couscous
2 cups water
1 cup Israeli couscous
1 green onion, chopped
2 tbsp pistachios, chopped
5 dried apricots, chopped
Place the water in a small pot and bring to a boil; add a pinch of salt, and then the cous- cous. Cook until all the water is absorbed by the couscous. Strain the couscous and place on tray to cool; drizzle with a little olive oil to prevent it from sticking together. Once cool place in a bowl and add the green onion, pistachios, apricots, parsley, salt and pepper and the vinaigrette, stir until combined, set aside.
Lemon Vinaigrette
2 lemons, zested
4 lemons juiced, ∏ cup
≤ cup olive oil
Zest the 2 lemons into a small bowl; add the lemon juice, olive oil, honey, parsley, salt and pepper and whisk until combined, set aside.
1 bulb fennel
Micro Arugula, or any salad green
Remove the top of the fennel bulb, trim the bottom, cut it in half, remove the core, and then separate the ribs. Place the fennel in a bowl and season with salt and pepper, drizzle with a little olive oil. Grill the fennel for 4 to 5 minutes per side or until just cooked through. Let it cool, then slice it into thin strips, place it in a bowl and toss with 1 tbsp of the lemon vinaigrette, and the greens.
4- 6oz fresh cod filets
Season the cod with salt and pepper. Heat a nonstick pan over medium heat for 5 minutes; add 1 tsp of olive. Sear the cod on one side until golden brown, turn it over and then place it in a 350 F oven for about 5 minutes or just until cooked through.
Place a π cup of the couscous in the center of 4 bowls, pour some of the vinaigrette around the couscous, then place the cod on top of the couscous. On top of the cod place some of the grilled fennel salad.
Serve. |
