Review: The Point At Rosewood Tucker’s Point

January 22, 2017

[Written by Mikaela Ian Pearman]

On a cold Wednesday night, I ventured out of my home to the warm and inviting Rosewood Tucker’s Point for dinner at the resort’s main restaurant – The Point.

With a different menu every week for Restaurant Weeks, I was eager to see if what was on offer was going to please the palate.

On arrival, my dining companions and I were greeted by the host and seated towards the back of the restaurant at a cozy table with comfortable chairs.

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A few minutes later, the resort’s Food & Beverage Executive Manager Guido Brambilla came over and introduced himself. He said the restaurant’s concept for Restaurant Weeks was to focus on local ingredients and create Bermuda-inspired dishes.

With that said, we were eager to try the food. For my starter, I chose Bermuda Benedicts – Codfish Cake with a soft poached Wadson’s Farm egg, glazed banana, avocado and spiced tomato hollandaise. Essentially, it was codfish breakfast in an appetizer.

The components worked well together if you got everything in one bite – the salty fish, the creamy avocado, the acidity from the tomato and the sweetness from the banana. Overall, a solid start to the night.

My fiancé had the Tucker’s Farm Goat Cheese Mousse with Pickled Beetroot. He said he enjoyed it but would’ve added something with crunch to the dish.

For my main, I ordered Blackened Snapper with mac and cheese soufflé, warm coleslaw parcel, tomato jam and citrus curd. I really enjoyed the fresh snapper with the tomato jam but thought the citrus curd was a bit sweet for the plate. The soufflé was light, eggy and cheesy but perhaps a bit heavy with the fish.

Finally, the coleslaw parcel was very interesting. On my first bite, I realized it had bacon in it – I don’t eat pork. It was my fault for saying that I didn’t have any dietary restrictions when asked, but my server Randy quickly remedied the situation and had a new one made for me without bacon.

The slaw was creamy, but serving it warm created an interesting texture. Maybe I’m just not used to warm coleslaw? I did however like the play on a typical Bermudian summer time plate – fried fish, mac and cheese and coleslaw.

My fiancé enjoyed the Hoppin John Risotto with pumpkin, sweet potato, Bermuda Fresh Mushrooms, fennel and rocket salad. It was a cool take on traditional peas and rice and had great flavor.

For dessert, I had Chocolate Fondant with Gosling’s Gold Ganache, Vanilla Ice Cream and Coconut Anglaise. This was my favourite course. The chocolate was rich and warm and the perfect portion. The ice cream was decadent and the coconut brightened up the whole dish.

But I will say, I was incredibly jealous of my fiance’s Avocado Ice Cream with spiced pineapple, carrot cake, cilantro and mint. It was refreshing, delicious and essentially summer on a plate.

Overall, I enjoyed Restaurant Weeks at The Point. It wasn’t my favourite meal thus far, but I appreciate creativity. I thought the chef showed immense originality by taking traditional Bermudian meals and spinning them around to produce something new. And using local ingredients was definitely a plus.

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This year’s Restaurant Weeks runs from January 12 to February 3, with the largest number of participating restaurants ever – 50 – and the introduction of lunch, which is being offered as two-courses for $22. The three levels of pricing for this year’s event are $32, $42 and $52.

We will have additional coverage as Restaurant Weeks continues, and you can view all our coverage of Restaurant Weeks here, the list of participating restaurants/prices here [PDF], and all coverage of cuisine here.

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