We are proud to celebrate Leanna Estis, winner of the Bermuda Chaîne des Rôtisseurs Young Chef Competition, as she prepares to represent Bermuda at the International Jeunes Chefs Competition in Istanbul.

On March 20, Leanna will prepare and present a dinner for us that reflects the skill and focus that earned her Bermuda’s Young Chef title. The evening offers a valuable opportunity to refine her execution ahead of international competition. She will be supported in the kitchen by Chef Chris Malpas.

The dinner also serves as a fundraiser to support her competition travel expenses.

A special acknowledgment to Chef Chris Malpas, who leads Bermuda’s Young Chef initiative and has been training and mentoring Leanna over the past year. His commitment continues to elevate young culinary talent in Bermuda.

Menu

Pan Seared Ocean Scallops
Crispy Pancetta, Sweet Potato Mash, Caper Lemon Butter Sauce

White Bean, Mushroom and Truffle Ragout
Truffle Parmesan Biscuit

Candied Ginger Sorbet

Roasted Duck Breast
Smoked Duck and Foie Gras Croquette, Jumbo Asparagus, Carrot Hay, Smoked Paprika Oil, Orange Marmalade Sauce

Deconstructed Lemon Curd Tart

Members receive priority booking.
Limited to 24 seats, so reserve soon to avoid disappointment.

Battle of the Bermuda Wine Merchants!

We are delighted to invite you to one of the most anticipated evenings on our calendar — the Battle of the Wine Merchants, taking place on Saturday, April 11th at Bolero Brasserie.

Our local wine merchants — Gosling’s, Discovery/Burrows, and Pitt & Co/Tasting Room — will each select wines to pair with each course Chef Jonny’s exceptional menu, demonstrating their skill in the art of pairing.

All of us will be the judges, casting our votes for the wine that best complements each course. The winning merchant will take home the coveted crystal decanter trophy.

The stakes are especially high this year. Ryliegh McGhee from The Tasting Room has taken the trophy for the past two years. Will she make it three in a row — or will one of her rivals take the title?

This is always a lively and popular evening, so we encourage you to reserve early. We look forward to seeing you there for what promises to be a delicious and entertaining night.

Menu

Ham and Piccalilli Croquette  
(In the bar)

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Aumônière de Crêpe
Cremini, caramelized shallots, foie gras, Madeira beurre blanc

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Crevettes Hachées
Seared finely chopped shrimp, 
pickled carrot/sea purslane ‘slaw, nasturtium mayo,
Warm lobster bisque vinaigrette

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8 Hour Victualling Yard Smoked Brisket
Fukujinzuke salsa, potato puree and beef dripping jus

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Epiosses
Notoriously strong, creamy and ripe cow milk cheese, crisp green apple and baguette

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Island Restaurant Group Executive Chef: Jonny Roberts
Bolero Head Chef: Samuel Tumbelaka
Restaurant Manager: Marian Fundurianu