Heritage Court: ‘We like to bring back popular dishes and make them fun’

Seasonally-inspired, healthy and fun. 

That pretty much sums up the new winter menu at Heritage Court by executive sous chef George Muhlbacher. 

Having worked for Fairmont Bermuda for the past 26 years, Chef Muhlbacher’s dishes borrow the rich flavours of the island’s diverse cultural makeup from The Azores Flatbread with Chorizo, Mushroom and Caramelised Onions and the Italian-inspired Caprese Pizza, to the no-fuss British Bangers and Mash and the ever popular Bermuda Grilled Fish Sandwich with local catch.

“You always need to stay present we always have locally inspired food,” he told the Bermuda Sun.

“It really reflects the rich history of the Caribbean, European, Portuguese and the locals so it is a nice mix. It speaks to our whole clientele. What we noticed is that there are a lot of locals using the Hamilton Princess as a place to meet and greet. They have little meetings and they hang out — Friday afternoon it is always busy here and they really adapt well to this menu. It is really a melting pot for people to chill, meet people and enjoy a nice atmosphere.”

Local favourites

Among the favourites on the new winter menu are the Devilled Eggs, The Grilled Fish Sandwich, The Club Sandwich with seven wholegrain bread baked in house, the Grilled Octopus with Lemony Potatoes, Chorizo Confetti, and the good old Fish and Chips.

“We bring back the old popular stuff and make it fun. The old favourite we have coming back on the menu is the devilled eggs with a trio of garnishes. They have limited availability because we make them fresh every day. If stuff runs out it is because we give it the freshest taste. 

“The Grilled Octopus is very popular. It is really nice and charred with the lemony potatoes and a shot of V8 juice with it — a hangover drink — the sweetness of the octopus goes with the little bit of spiciness of the chorizo.

“The Club Sandwich is one of the biggest sellers — the seven whole grain bread is baked in house. The mussels we have because it is an island we try to include a lot of seafood. They are coming from the East coast — Boston. 

“We use seasonal, local produce where we can — local fish like rockfish, tuna, wahoo, salads and beets and the baby spinach — whatever we have available from the farmers we implement that.”