We were thrilled to read Jon Hatchman’s review of Antillean in The London Economic.
Here are a few of our favourite quotes…
“Another gorgeous fish dish of mackerel escovitch featured delicate tranches of the oily fish whose richness was balanced by the presence of pickled batons of carrot and red pepper, plus pickled all spice berries to add crunch alongside depth of flavour.”
“An even better chicken dish followed, after a quick interlude of palate cleansing lime and coconut sorbet, with achiote tamarind chicken cooked on the bone and cloaked with a sweet, spicy, almost brittle skin, joined by comforting rice and peas, plus Antillean barbecue sauce, which poured and tasted more like a spiced gravy: which is no bad thing…”
“Flying fish has become a particular signature dish at Antillean, and for good reason. Two meaty fillets were well cooked and perfectly paired with a slab of Bajan cou-cou… Elsewhere, a sofrito of sauteed red onion, pepper, and tomato brought even more depth to the accomplished dish.”
“Rum macerated raisins were the jewel in the fairly savoury plantain tarte tatin’s proverbial crown, while the Island chocolate torte was elegant but especially rich, with some balance brought by a garnish of passionfruit.”
“Best of all, however, was a seemingly simple slab of carrot cake crowned with wafer thin pineapple slices, with glorious crumb structure: sweet but not overbearingly so, particularly succulent, and generally quite refreshing.”