At the Seahorse Grill, Chef Tamasz Tabor and Sommelier David Gemmell bring their epicurean expertise to the table. A culinary
match made in heaven, the global fusion menu is deliciously enhanced by select wine.
Tags:Bermuda's Seahorse Grill Restaurant,bermuda restaurants,bermuda tourist attractions,where to eat in bermuda,bermuda travel guide,Bermuda Travel Tips,the seahorse grill restaurant,voyage tv
Grab video code:
Male: You know when you see sometime you know we get use to this beauty and we don’t appreciate it. So that sometime when you come and you see somebody with this mouth open and watching this beautiful paradise that anybody coming most on the New York and any on this cement city. Would not even mentioned that it’s existing.
Male: Well I was born and raised in Italy it was about 12 years ago I moved to Bermuda. When I first arrived it was as a saying it was everything was different as they said and I found all this fresh beautiful seafood, lots of fish and as I said different spices. You know and I try even myself tried a new dishing lesson, new flavor in our new kind of combination and trying to put ingredients together and at the beginning it was a good challenge and I really enjoy it, it was fun and it was nice.
Male: We use the best ingredient on the market, fresh ingredients of the seafood. We use in varies, very simple way to cook, you know we don’t walk to march on the food. You know they elaborate the food to match this simple but its very—it can stretch.
Male: What I would like to show you now are the two most popular dishes that we have them in our lunch menu. Start the meal with the local pig sauce which is tabacho that is serve under our crunchy vegetable salad and seasoned with chives and red peppercorn of course as a dish in olive oil and fresh lemon.
Gather this is very popular on Mickey’s is this beautiful chicken and mango salad with fresh fruit. This dish is under menu since the first day we opened the restaurant a full meal at the same time are light and tasteful. Well a good on the pasta side we have this beautiful [Foreign Language] is this large pasta coming from South Italy. This served with a freshly yellow fin tuna, zucchini and then egg plants.
This big pasta you can say is cooked part of the [Foreign Language] becoming from [Foreign Language] you are in the best pasta in Italy, I love it its simple but its colorful and tasteful, it’s for a primo, its fantastic. This is so called Mickey’s seafood and surf, as shellfish means real and its our seasoned dish on the dinner menu. You can see it’s a beautiful selection of grilled seafood. And the seafood about it you can see is reflecting our cuisine. And of course with this serving you need a little bit of white wine. So salute.
Male: I have been in restaurant industry and beyond for it last 40 years. So I've been down here for the last 17 years and eventually we’ve build Mickey’s first time in 1995 since then we lost it three times due to a big storm. And the last time we watching that in 2004 when amphibian select Bermuda the place was completely it broke down. So we have to rebuild given the fish that you see today but then I think for me its like going back on the Italy, its so beautiful. Beach place which brings in and experience that many people they don’t meet everyday wherever they come from.
We have a cooking style that you know you can make any gourmet restaurant, the [Foreign Language] and at the same time we had the friend that he said this that make people come back over and over again. It’s a place you come and make family, it feels romantic, you're welcome to the beach or you stroll with your family. And the children run on the sand and play but you can have a casual dinner and night to night we have the top politician in the island coming in for a special event. And were ready to provide them the best service we can offer. That’s should be the quality of the Mickey’s and it’s a pressure on our side to make people happy.