Mahogany Club At British Colonial Reimagines Local Cuisine

Advertisement

NASSAU, BAHAMAS – An elevated presentation of Conch Salad was just one of the many Bahamian dishes that were reimagined by the team at Mahogany Club at the British Colonial Hotel.

Lead by the hotel’s Executive Chef Antonio Williams, he told me all about the five-course meals concept.

“The first course was our pea’s soup and dumpling, usually when persons would have peas soup and dumpling they’re thinking about a heavy dish with plenty dumpling so we made it a little lighter with some of the same flavors.

“Then for our next course we did the potato salad, sort of reimagined the potato salad, [its] not what persons tend to expect, we added some lemon dressing along with it , we made it an actual salad,” Williams said.

Next up on the menu:

“Tuna and grits, we did sheared tuna, we added pickled mangoes, some avocados and fried grits,…So I know that’s one of your favorite courses.”

“…Then we add the fish course which was a Pan Sheared Snapper with…Grits with Creole Sauce…to finish it off from a savory perspective, our take on a Sunday dinner,” he said.

Each dish was paired with a specialty cocktail handcrafted by Mixologist Derrick Blackman.

That was my favorite part of the meal, the remarkable beverages blended with food spices like curry.

Chef Williams admitted that curating this menu took months of trial and error.

“What you had today is probably the sixth version of it after trial and error, and tasting the food…We wanted to make sure we stayed true to [the] Bahamian experience,” Williams said.