New chef for Polaris

One St George’s restaurant is broadening its menu to bring in more customers.

Polaris at Carriage House will be offering more local fare as it has hired Ronaldo Williams, who used to be a chef at the Black Horse Tavern.

Ronald’s wife Judi is also coming over to Polaris from the Black Horse and she will be running the front of the house.

Co-owner Abdul Amjath said: “We will be adding to the existing menu but we will be doing the conch stew and curry mussels.”

Mr Amjath said the new chef will also be serving up local lobsters “the way he’s been doing for 18 years at Black Horse. We’re planning on keeping the same standards but there will be a new twist to it at the Carriage House.”

He added another new signature item would be certified dry-aged Angus beef.

“That will start in the third week of April.”

He said for tenderloin it takes five days to properly be dry-aged and for sub-primal cut takes between 22 to 24 days.

“It has to be temperature controlled and we have a separate fridge for it.”

Mr Amjath said he felt fortunate to have two industry veterans working for him.

“Judi she will be restaurant supervisor and she will be dealing with the day-to-day activity of the restaurant as well as the customer complaints.

“With Ronaldo coming in, it is a really good addition to the team because he has a good island following. He is known for his fish sandwiches and conch stew.

“We think with him coming here, we’ll attract more locals as well as tourists. He is going to bring a Bermuda flair to the restaurant.”

Other new items include rotissiere chicken, smoked brisket (summer only).

He added at least once a month promoter Wild Apache will be hosting parties at the Carriage House with the first one slated for April 6, featuring a fashion show aimed at the over 30 crowd.

On April 18, Polaris will host a comedy show with dinner. To get a schedule of events go to www.polarisrestaurant.com.