Review: Restaurant Weeks At Harry’s Restaurant
[Written by Mikaela Ian Pearman]
For my final stop of Restaurant Weeks, I decided to visit Harry’s Restaurant & Bar. I hadn’t dined there in some time, so I thought trying out their special menu would be a good idea, especially as my last stop.
My dining companion – my cousin and I decided on an early Monday night dinner. When we arrived, the bar was buzzing but the restaurant was empty – as to be expected for a 6pm dinner.
We were ushered to a table for two and almost immediately served Harris’s Signature Cocktail – Harry’s own rum from the barrel and ginger ale. Unfortunately. I wasn’t able to try it but my cousin said it was very refreshing, especially with the lime.
Next we were brought warm, delicious bread while we perused the menu. For starters, we both ordered the Bermuda Codfish Cake with avocado, fresh mint and pineapple salsa and yuzu butter sauce.
The fishcake was crispy and full of flavour thanks to a hefty dose of curry powder. The avocado added a creaminess while the salsa added nice citrus flavour to cut through the richness. The yuzu butter sauce added a sourness to the dish that set it off.
For the main, I ordered Crispy Fried Chicken with herbed mashed potatoes, cabbage and beet slaw and black run Demi glaze. The chicken was super crispy and moist at the same time while being perfectly seasoned.
The demi glaze added a nice bite to the chicken while the slaw provided that extra crunch for texture.
Now I enjoyed this dish, but I have to say my cousin’s was better. She ordered Almond Crusted Rockfish with warm baby potato salad, grilled asparagus and lemon butter sauce.
The fish was light and well-seasoned and the almonds added great contrast in texture. The potato salad was smokey and creamy and the sauce just complemented the whole dish.
I was extremely jealous of her food and had to steal a few bites. This dish was the best thing I have eaten after seven Restaurant Weeks meals. Yes, it was that good.
For dessert, we both ordered Harry’s Housemade Bermuda Rum Cake with black rum sabayon and berries. I have never had a rum cake so light! Usually rum cakes are heavy and dense, but this was the complete opposite. It was light but still managed to be rich and decadent. I actually am still thinking about it and want another piece!
Harry’s was an excellent choice for my last Restaurant Weeks meal. Not only was it great value, but the food was incredible. With just a few days left, I would suggest you head to Harry’s and try the menu for yourself!
This year’s Restaurant Weeks ran 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 were $32, $42 and $52. 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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