In just over two and half years since Jonny opened Bolero, it has become a favourite place for locals, business people and visitors alike and is arguably one of the most popular and busiest restaurants in Hamilton. Bolero’s entrance is somewhat a secret; it’s tucked away down Bermuda House lane just off Front Street and as many of the regular customers put it: “It’s like your local bustling cozy neighborhood restaurant.” Certainly, it’s a place where everyone seems to know each other. If you don’t, then the friendly service team lead by Maitre d’ George Athanasiadis, will still make you feel like you have been dining there for years. In keeping with the concept of a traditional Brasserie, Bolero is about simplicity, the food is straightforward, honest and unpretentious. Jonny says, “Our aim is to cater for everyone from all walks of life; we want customers to leave Bolero happy and to come back another day! The Bolero team works very hard, they are loyal, dedicated and above all, they care. I am very proud to say the whole team works ‘with’ me not ‘for’ me.” Judging by the success and popularity of Bolero, Jonny’s down to earth approach is working.
Escargot Francoise Dupré
Serves 4
3 shallots finely chopped
4 oz butter
1 oz chopped garlic
4 dozen snails
12 oz ceps (porcini) or other wild mushrooms
1 ½ fl oz brandy
12 fl oz heavy cream 4 tsp roughly chopped flat parsley
1 table spoon Dijon mustard
Sauté shallots and garlic in butter until soft and not browned. Add the snails and the mushrooms. Pour in the brandy and set alight. Add the cream; reduce quickly for 5 minutes. Stir in the mustard and parsley. Remove from heat, season with sea salt and milled pepper. Serve in a hot dish.
At Bolero we serve this recipe under a warm puff pastry Croûte.
Grilled Bermuda Rockfish with Bolero’s warm Niçoise salad
5oz-6oz piece Bermuda Rockfish
¼ cup Tempura batter
1 anchovy fillet soaked in water for 2 hrs to remove salt
½ teaspoon lemon zest grated on a micro plane Vinaigrette (2 parts Balsamic, 6 parts sun dried tomato oil)
Milled pepper
Sea salt
Bolero’s Niçoise salad
3 small white new potatoes, baked and slightly crushed to absorb the vinaigrette
3 large cherry tomatoes
3 pieces sun dried tomato marinated in olive oil
6 French beans (haricot vert)
3 black pitted Nicoise olives 1 small white Bermuda onion, peeled and sliced into whole rings 1 boiled free range egg, shell removed
Blanch the green beans so they are still crisp. Dip in batter and deep fry until golden; season with sea salt, keep warm. Roll the cherry tomatoes in sun dried tomato oil and ‘blister’ in a hot pan, set aside. Grill the sliced onion. Cut the boiled egg in quarters. Mash the soaked anchovy fillet with the side of a knife on a chopping board and add this and the lemon zest to the vinaigrette. Season the fish with milled pepper and sea salt, grill for 3-6 minutes on each side depending on thickness. Arrange the Nicoise salad how you wish around the plate with the fish in the middle. Place the tempura beans on top of the fish. Shake the vinaigrette well and drizzle lightly over the Nicoise salad.
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