Mussels in a white wine garlic cream sauce *Photo by Mikaela Ian Pearman
Mussels in a white wine garlic cream sauce *Photo by Mikaela Ian Pearman

Garlic mussels, salmon spring rolls, rack of lamb and deep-fried snickers bars made up a fabulous lunch at Taste 141.

My partner and I visited the restaurant in Seon Place a few weeks ago and were truly spoiled by Chef Stephen McCarthy and manager Kia Wolffe.

Before we arrived, I had discussed with Kia that we would eat whatever the chef sent out.

When we arrived, we were seated and a beautiful bread basket was on the table filled with breadsticks, flatbread and slices of baguette.

Kia brought us over olive tapenade butter that was nicely salty and creamy to pair with the bread.

Our first courses were salmon egg roll with stir-fry vegetables and mussels in a white wine garlic cream sauce.

When I saw the mussels comes out, I wasn’t excited because I’m not a big fan. But these mussels were amazing and the best thing I have reviewed so far in the Bermuda Sun.

The broth had a punch of garlic with a wonderful white wine flavour finished off with cream. 

I don’t think I’ve ever enjoyed anything as much as this dish to the point where we asked for more bread to sop up the broth and I wanted a spoon to eat the remainder.

The salmon egg rolls had a tangy Asian flavour and the vegetables were stir-fried beautifully. The only thing missing was a chili sauce on the side.

For the mains, we had roasted rack of lamb with tamarind fingerling potatoes, sautéed spinach and a special jus.

Now I am not a lamb person but this lamb was delicious. The flavours were nice and earthy to pair with the rich meat. The tamarind potatoes were creamy and almost tasted fried. The sauteed spinach was a bit too salty.

The best part of the plate had to be the jus, which was thick and full of flavour. It complemented the lamb and was perfect for dipping the potatoes.

Our second main course was a spinach salad with cranberries, feta cheese, avocado and pecans topped with sliced sirloin.

I really enjoyed the salad with the crunchy, sweet and salty flavours, but the beef was just okay. It wasn’t hot so the salad as a whole didn’t work for me.

Finally, we had a deep fried Snickers bar with ice cream for dessert. Now I know this may sound disgusting but it was great. The batter was similar to tempura and inside the chocolate was all melted.

The ice cream on the side wasn’t necessary, but was a nice touch to the rich chocolate. 

The Perfect Pairing

Pascal Jolivet Sancerre, Loire Valley, French White Wine.

This wine represents the finest expression of the character of the Sancerre region in France. It makes a great pairing with the mussels.