| Trent Mayhew sits down with Scott Hill |
| There are brunches and then there are brunches at Harley’s. First off, the water view is remarkable. Please tell This Week what taste sensations are offered at your famous Sunday brunches? |
| The Menu changes weekly; our offerings are inspired by local seasonal produce and traditional Bermuda dishes, fresh seafood on ice carving, Bermuda’s best fish chowder, codfish and potato, select roasted meat, refreshing salads and fresh fruits, and our famous dessert extravaganza. Book early! |
| What was it that inspired you to merge Mediterranean & Bermuda cuisine together? |
| Both influences having strong ties in Bermuda. I experimented with flavour and texture combinations to create a fusion that represents both cuisines, an example of this would be “Vine Ripe Bermuda Tomato and Fresh Mozzarella with Island Basil and Balsamic Dressing”. |
| Each Wednesday between 5:30pm – 6:15pm, Harley’s offers a complementary wine tasting in their private room. After the tasting, you showcase each wine together with a perfect mate off the menu or together with one of your nightly specials. What is the thought process you go through regarding matching food and wine? |
| Working closely with our sommelier, we taste and discuss the wine’s properties. From this point l pair the foods to complement the wines, bearing in mind the flavour combinations and fresh to the market product availability. |
| Without a doubt, Bermuda has some of the best seafood in the world. Please include one of Harley’s famous seafood recipes so that our readers can take a little Bermuda home with them. |
| Sauté Rock Fish Painted with Gombey Jam Vegetable Risotto, Pomegranate Sauce |
| Take two 3oz pieces of Rock Fish and sauté in a pan with olive oil and salt & pepper. About 2 minutes on each side. Remove and cover with warm Gombey Jam (the spicier the better). Cook risotto rice (follow instructions on the packet) with some diced up vegetables; when cooked stir in fresh Parmesan Cheese. Reduce cream by half and add Pomegranate Juice. 6oz Rock Fish 1oz of Gombey Jam 2oz of Risotto Rice 1oz Parmesan Cheese 3oz fresh diced vegetables (carrot, onion, garlic, zucchini) 2oz Cream 2oz Pomegranate Juice |
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