RENOWNED for its huge range of cocktails, Barmuda in Port Alfred is also making a name for itself as a place to eat.
Owner Kaine Charter asked a chef friend to help revitalise the cocktail lounge’s menu, adding a new twist to their staples.
SUCCULENT: One of the delectable mains at Barmuda – grilled chicken breast stuffed with bacon, mozzarella cheese and spinach, basted with basil pesto and served with potato wedges and vegetables Picture: JON HOUZET
Having a late lunch on the outside deck last Friday was a pleasant way to while away a hot summer afternoon with a cool breeze coming off the Kowie River.
My mother and I had not intended to have a starter but Charter, an ever gracious host, ordered one for us as a side to our mains. His choice of Cajun calamari was superb. It comes served with lettuce and tomato in a crispy poppadom basket drizzled with aromatic herb mayo and fresh lemon.
The starter costs R45, but it is also available as a main course, with potato wedges and vegetables.
The calamari was the best I have ever had – not at all rubbery. Charter said the secret was in the small type of calamari used (Patagonia) and to flash-fry it.
As well as a range of starters, Barmuda also serves two breakfast options till 12 noon.
There are also a diverse choice of mains, from an extravagant seafood platter, to grilled gammon steak.
FRESH: Beer battered fish served with potato wedges, vegetables and home-made caper tartar sauce Picture: JON HOUZET
My mother ordered the beer battered fish served with potato wedges, vegetables (carrots, beans and squash) and home-made caper tartar sauce (R69).
I had the grilled chicken breast stuffed with bacon, mozzarella cheese and spinach, basted with basil pesto and served with potato wedges and vegetables (R85).
We sampled each other mains and agreed they were excellent.
To accompany our meal, we both had fresh strawberry juice.
Barmuda’s busy season hit full swing last weekend, with the first of their festive season touring bands, Black Cat Bones, playing on Sunday.
They have also set up an outside bar to cater for the increase in patrons, along with a tent for the rest of the holiday period.