FOOD REVIEW: Traditional dishes with a modern twist

Caviars in Bawtry. Picture: Holly Allen.

Caviars in Bawtry. Picture: Holly Allen.

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As the cold weather starts to set in there’s nothing more appealing than a hearty comforting meal in cosy and quaint surroundings.

And Caviars restaurant and wine bar nestled in a side street in Bawtry certainly ticks the boxes mixing traditional cooking with a contemporary twist.

With chef Kevin Bracha, who trained with Marco Pierre White, kicking off his winter menu it was the perfect time to pay a visit.

Me and my fellow diner were instantly taken with the elegant Parisian inspired decor and were offered a warm welcome by front of house Jan Hill who made sure our every need was catered for throughout the evening.

After much deliberation I went for the tiger prawn mix to start - a generous helping of two tempura battered prawns, two spicy battered prawns and two chilli wrapped prawns with a selection of dips.

The prawns were really tasty and were accompanied by a refreshing salad.

My fellow diner opted for goats cheese and red onion tart topped with a spring onion crumble and was impressed with the buttery crumbly pastry and delicately balanced flavours.

For main it was the chargrilled fillet steak for me - a 30 day aged local meat served with vegetables and potatoes and a rich peppercorn sauce.

The steak was cooked to perfection and the smoky chargrilled flavour really came through.

It was venison steak flamed with brandy and served in a field mushroom cream sauce for my adventurous fellow diner who decide to try the meat for the very first time and was pleasantly surprised by the venison and loved the sauce that accompanied it.

Ever the indecisive diners and wondering if we could actually fit in any more food we finally agreed to order two different deserts and share them. We went for sticky toffee pudding - one of one personal favourites and flambé crème brulee .

The crème brulee certainly had the wow factor and was delivered to the table with flames still licking around the top.

The crisp crunch of the sugary top with the creamy mixture beneath was a lovely combination and chef Kevin told us it was his top secret ingredient (that must remain secret) that gave it a new dimension.

The gooey sticky toffee pudding was equally as tasty dripping with indulgent warm sauce and served with a creamy vanilla ice cream.

The atmosphere was relaxed and welcoming and the food was definitely a cut above - a must for diners who are passionate about food.

The attention to detail was impressive and it was a nice touch to see chef Kevin making the effort to come and chat to all the customers.

Caviars, which has also just been awarded a 5 star environmental health award, also offer a early diners menu available from 12 noon until 6pm Wednesday to Saturday - perfect for ladies that lunch and families.

To find out more about Caviars visit www.caviarsofbawtry.co.uk. * Kate Mason