#chilli squid

For anyone who follows me on instagram @zane_mlmbz you would maybe have spotted my instagram story as earlier I got really bored waiting for the other half! After waiting for him in the car for 40mins, I needed to pee so could wait out there no longer. So I sat like a longer with an imaginary boyfriend who was ‘running late’ for 20’mins as tables filled around me. Never mind my hunger…

Turtle Bay – Caribbean Eating & Drinking

I, along with my girlfriend, was recently invited to Turtle Bay in Southampton to sample their Caribbean food.  When we arrived it was already very busy, people were drinking cocktails and tucking into their food.  Turtle Bay offers a great range of Caribbean cocktails and beers and their happy hour brings in many people for that alone; and why not.  Winding down after a hard day at work, sipping a Mojito, Reggae Rum Punch or Jamaican Pale Ale is understandably quite appealing.  To feel at one with the atmosphere with we decided upon a Jamaican Mule and an Espresso Martini.

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Jamaican Mule

Espresso Martini

Starters

Turtle Bay’s starters are all based on the beach shacks and street hawkers mentioned previously.  They include Pulled Pork Salad, Sweet Corn Fritters, Jerk Glazed Ribs, Island Bait and Hot Hot Pepper Roti.  I decided upon Jerk Chicken Wings and my girlfriend choose Chilli Squid.

The Jerk Chicken Wings in their Classic Jerk Glaze were fantastic, falling of the bone and coated in a great combination of spices, along with a good spike of heat from scotch bonnet peppers.  They came with an amazing Sour Orange Chutney, that beautifully cut through it all, to give a bit of relief.

Jerk Chicken Wings

  The Chilli Squid came in a spiced coating with a refreshing Mango Mole and dressed in a creamy Fresh Lime and Coriander Mayonnaise.  A moreish dish that really worked well to whet the appetite.

Chilli Squid

Main Course

There were many mains to choose from.  (See full menu here Food & Drink Menu).  I decided to try the West Indian Steamed Fish, a dish of Red Snapper fillets with Fresh Mango, Thyme, Herb Spiced Butter, Spring Onion, Scotch Bonnet & Fresh Citrus.  The snapper was buttery and delicate.  You could have this served with either a dressed salad or a slaw.  I opted for the slaw and was pleased with my choice; it was crunchy and with a nice vinaigrette style dressing.   You could tell it had been made to order, as it was fresh and vibrant.

West Indian Steamed Fish

For her main, my girlfriend choose Curry Goat, a dish that originated in the Indian subcontinent and has become very popular in Indo-Caribbean cuisine.  It is one of Turtle Bay’s One Pot dishes.  The goat is marinated in curry spice, scotch bonnet, citrus juice and ginger.  Slowly cooked it becomes so tender and was served with a sweet onion chutney and Caribbean dumplings.   The dumplings looked a lot like French beignet’s but were more dense.

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Curry Goat

Caribbean Dumplings

To accompany the mains I choose a cocktail called Mash Up.  Appleton Special Rum, Barbados Clove Liquer, fresh Ginger and muddled fresh Oranges and Limes.

Mash Up

Pudding

To finish our meal, my girlfriend choose a Spiced Chocolate Pot.  A simple but effective dish of a set Chocolate Cream, served with Coconut shavings and a Coconut Ice Cream.

Spiced Chocolate Pot

I decided to go for a lighter option and chose the Zesty Lemon & Lime Tart.  It was oven baked and served with a passion fruit sauce.  Perfect… and almost palate cleansing.

Lemon & Lime Tart

I was very impressed with the quality and how flavoursome the food at Turtle Bay is.  There were plenty of other dishes that I wanted to try and the staff were friendly, so always good to have an excuse to go back.  If you want a relaxed evening, with a different menu and a great selection of cocktails and wines, then quite possibly Turtle Bay is the place for you.

Turtle Bay Southampton, 1 Guildhall Square, Southampton, SO14 7FP

turtlebay.co.uk

We dined as guests of Turtle Bay.  However, all editorial content is my own.

And after shifting 1 month’s worth of duck and beer in 3 days I can see why!

When I first came across Wagamama in London in the late 90’s, I nostalgically remember it as the perfect antidote to a night of student revelling London-style (stylie).  We’d wake up and trundle down to the nearest Wagamamas and cluster around their long tables and immediately get a vitamin boost from their super green, super fresh, body cleansing, high antioxidant smoothies followed by a bowl of something spicy with plenty of carbs – if my mind goes that far back, I think my dish of choice was always a Pad Thai.  It would beat going to Maccy-Ds any day!

pork ramen

chicken bites

teriyaki lamb

banana katsu

steamed pulled pork gyoza

chilli squid

Jasmine Flower Tea

chicken katsu curry

fried duck gyoza

Flash-forward over 20 years and in June 2016, after a social media frenzy of freebie tickets, £5 sittings and press evenings, we are treated to our very own Wagamama here in Gibraltar.  With the stunning setting that Ocean Village provides, Wagamama, with its roots in Japanese-inspired cuisine, fits right in amongst the palm trees and ferns that line the promenade.

Upon arrival everything seems to be at one with nature –chairs are large wooden blocks with simple metal legs, rattan chairs out on the terrace; long wooden-topped tables (ideal for families) presented in a minimalist Japanese canteen style with spotlights aimed along the centre of these.   Fully opening glass doors bringing the sea into the room.  The 3 large mirrors at the back of the room creating  a sense of depth, reflecting images of staff whizzing from station to table.  And last but not least, its vast open kitchen and prep area with its denizen of chefs glancing from screens to chopping boards to woks to plates.

The menu is not organised as ‘starters and mains’ but as: Sides – to order with your main dish or to share; Gyoza – either steamed or fried dumplings filled with goodness; Ramen – a bowl of hot soup filled with noodles; toppings and garnishes; Curry – fresh curries served over rice; Teppanyaki – sizzling soft noodles with crunchy veg/meat/prawns; Omakase – 4 different Chef Specials; Donburi – a big bowl of steamed rice and stir fired meats/veg; Salads -2 stir fry salads and Extras – miso soup, Japanese pickles, ‘century’ egg, kimchee, chillies or rice/noodles.

I found the exemplary waiting staff to be very cheerful and friendly at all times.  Their knowledge of the menu evident as they would translate dish numbers into dish names; scribbling your order onto your placemat.  Before leaving our table, the waiter asked us if we’d been to Wagamama before so as to clarify how our food would arrive.

For the uninitiated: as your dish is created it is served – regardless of whether there are 2, 4 or 6 of you dining; there is no procession of courses.

fried duck gyoza

steamed pulled pork gyoza

We ordered some Gyoza to see how they fared against authentic Japanese gyoza, which are dry-fried on the base and then steamed to perfection.  As the menu advertised either fried or steamed gyoza we tried the fried duck gyoza (99) – delicious, deep decadent duck meat in a deep fried gyoza, however, not what we were expecting.  Preferring a steamed gyoza we ended up stopping the waiter to order some steamed pulled pork gyoza (105) which were much more authentic in flavour and texture and upon reading the menu a second time realising that the steamed gyoza are served grilled!

Omakase – entrust the chef

Trying to avoid my Pad Thai Wagamama staple, I decided to let the chef recommend me one of its four Omakase (Japanese for ‘to entrust the chef’).  The grilled Teriyaki lamb served on a bed of soba noodles in a pea and wasabi dressing with grilled asparagus, kale, mushrooms and mangetout – simply scrumptious; grilled teriyaki lamb, grilled veggies, soba noodles.

Since then I’ve been again and had the chilli squid (107) crispy fried squid dusted with shichimi, served with a chilli/coriander dipping sauce – tongue tantalisingly tingly and the pork ramen (30) which even though I slurped my way through, could have been hotter – both in temp and spice, and saltier; however, I suppose that’s why there is soy sauce and chilli oil on every table!

chilli squid

pork ramen

As part of the ‘harmony, balance and chilli’ mantra that Wagamama is legendary for, ending your spicy meal with Banana Katsu (142) – banana covered in panko bread crumbs and deep fried with salted caramel ice-cream equals perfection.  I’ve asked for the mochi balls (124) and the sweet onigiri (135) but unfortunately they still haven’t received them from the Uk.

I suppose that if we are dependent on Uk deliveries for the food to be franchise-exact we will, on occasion, have this wait-time on certain dishes when items expire.  Next time I go I know I’m going to try the prawn itame curry (39) and here’s hoping that they’ve got the pork ribs (97) in stock!

But all is good with the world when you end your meal with jasmine flower tea…

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