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“Guests names have been omitted for privacy”


I just wanted to thank you and your staff for the two recent events which we held at Ascots.

We thoroughly enjoyed both evenings. The food was great, the service excellent and despite the weather on the second evening we found the setting to be perfect. We received tremendous feedback from our alumni and our clients. I would appreciate if you could pass on my comments to your team.

*****

I WOKE up in a terrible mood today. I always forget that the gardeners come -every other Friday. I was very rudly reminded of this at 6 a.m. this morning.
It never occurs to them that people maybe sleeping and maybe they could do a little tranquil gardening for an hour or so. Why would they care. anyway because I am sure that they have been up for hours. But in my case that is the time of day when all the nice dreams start happening, however today it was when the night mare began. They always make a beeline for my bedroom windows as if they are drawn to them by some invisible, enormous magnet. Then they start with the electric hedge clip­pers, the lawn mower' and anything else (hat they can think of turning on, that has a huge content of sound decibels - my reverie is over!
Having accomplished their morning wake up call, they then disappear and I suppose go and do some tranquil gardening somewhere else.

They have a very uncanny way of reappearing a couple of hours later. This usually happens just as I'm getting out of the shower or about to get dressed. They are quiet this time, just doing some gentle weeding under my window. I wonder why?

Then the phone goes, and no matter which phone I happen to be on, at least three lawn mowers rev up outside the window to completely deafen me and the' unfortunate caller. This always sets me off to a very bad start and the day seemed to continue along that same vein - until tonight that is.
A .girlfriend had raved to me the other day about the wonderful dinner that she and her husband had had at Ascots. I hadn't been to Ascots  for years. In fact the last time that I had gone was to a large Christmas girls lunch. I can remember hating the lunch although I can't remember why. I think maybe because I was put in a corner and not in the 'hubbub of activity where I like to be! Whatever the reason I haven't been back there since and hadn't even thought about it until tonight.

I arranged to go with a couple of friends to check it out and hoped that this dining experience would bring me out of the funk that I was currently' undergoing - something that a delicious glass of Sauvignon Blanc had not managed to achieve! I could tell right from the minute that we drove in, that I was going to be very happy. For those of you who don't know Ascots, it is situated in an old Bermuda house on Rosemont Avenue. So you have the feeling of actually going into someone's home to dine. The driveway and entrance are literally dripping with the most gorgeous plants, flowers and shrubs, all of a tropical nature.

We were greeted by Angelo the manager, who showed us into the bar for a little aperitif and to browse through the extensive menu. While we were browsing he brought us an absolutely delicious platter of hors d'oeuvres which succeeded in titillating the palate.
They were served as crostini with such toppings as, lobster salad with sun dried tomatoes, tuna carpaccio with black olives and slivers of duck with arugula pesto. We really needed a good half hour looking at the menu, trying to make our minds up as to what we were going to have for dinner (when you go there you'll see). The wonderful selection and combination of different ingredients with each dish really makes choosing very difficult. Another case of wanting everything on the menu.

We must have changed our minds two or three times, as each time a waiter whisked past us to serve waiting diners, we decided that we liked the look of what they were having. I think that in the end we chose extremely well.
Each dish is so elaborately described that I would use up all my allocated space for this column just telling you. So, I shall just give you the gist of what we had.
I had beef ravioli, which isn't pasta but seared carpaccio of beef tenderloin. This was filled with a salsa of seared mushrooms, onions and roasted artichokes, sitting on a black olive crouton and then lightly drizzled with roasted pumpkin seed oil and fresh tomato essence. Of course I've now described it virtually in its entirety, but you can't really leave anything out.

The presentation was faultless and, if anything, very awe inspiring. The beef melted in the mouth, and the filling every bit as delectable as it was described on the menu. I was beginning to get very happy indeed.

My friend Renate raved over her oven baked Bermuda Fish cake with a light citrus curry sauce and a timbale of fresh fruit chutney. It was very light and not being fried you felt as though it wasn't quite as evil as it could have been (I have been gazpachoing it up for the previous few days!)

Colin had the Fava Bean Soup, which was served with a julienne of duck and roasted peppers. Subtle, delicious and very satisfying was the verdict on that one.

I was bowled over by my next course which was baked rack of lamb, with a thyme flavoured vegetable stuffing on an onion rosti. Once again the meat was of the highest quality and I was happy to see that instead of the paltry three cutlets - which is the norm to serve ­ I think I had at least five.

By this stage I was beginning to feel a bit like a stuffed vegetable myself. However I had to have a little taste of the others just so I would know who had been the wisest selector. It was a toss up between mine and Renate's. She had chosen roasted tenderloin of beef This had a lovely black olive crust, and was served on a bed of sautéed onions' and char grilled eggplant with a thyme, balsamic cream sauce - utterly scrumptious.

Colin was feeling a bit guilty that night, due to rather a severe case of waist expansion and had opted for a salad. He may as well have indulged himself wholeheartedly for what was to follow was about a year's supply of calories for all of us. Angelo appeared with an enormous platter which boasted a tasting of every dessert on the menu.

"WOW!" was the only word to come to mind. What a spectacular sight this was. There was everything from Chocolate Truffle torte to a walnut meringue filled with a warm berry compote topped with a chestnut meringue filled with a warm berry compote topped with a chestnut Chantilly and an orange vanilla sauce.

It wasn't until after the dessert that "party time" got under way. By this time it was about 10.45. I had just invited a rather lonely looking woman who was eating on her own to join our table.
She'd been scrib­bling away during her meal, and I thought that she must be a writer of some sort. It turned out that she was a travel writer for a large Canadian magazine.
So she brought her bottle of  wine over and settled in very nicely. At that point Gary arrived (he'd come in .on the late American flight) joined by a pal of his who had been on the same flight.

Angelo thought it might be more conducive for our little party to retire to the garden. We asked the only remaining couple still dining if they would like to join us and they jumped at it like a shot. So party we did - it was Anita the travel writer's last night, and she said that this was the crowning glory to her stay in Bermuda (aided I would think just slightly by the Merlot that she was consuming!)

The staff at Ascot's couldn't have been more charming and accommodating, even though we didn't leave there until gone 1 o 'clock. There has to be a special mention for Lejla, the waitress, who can only be described as a real asset to Ascot's, who has a great sense of fun and professionalism. Need I say more about Edmund Smith the chef /patron? I don't think so, just go and see for yourselves if you haven't done so - you'll be raving too, I know.

I wasn't the designated driver (l never seem to be; I wonder why?) and we retired to our various abodes, me having had a complete attitude adjustment thanks to Ascot's. I retired to bed on a much happier note than I had upon awakening!

*****

Angelo & Staff,
Many thanks for a fabulous evening. We had a wonderful dine, good food, nice wine and great atmosphere. The new look is amazing.
Again Thanks

*****

 
 




24 Rosemont Avenue
Pembroke HM 06

Click here for directions

Tel.: 1.441.295.9644
Fax.:1.441.292.4986

info@ascots.bm

Opening Hours

Lunch at Just 24
Monday - Friday
 12:00pm to 2:30pm

Dinner at Ascots
Monday - Saturday
6:30pm to 10:00pm

Sunday Closed

 



Gift Certificates

If you would like to impress
someone you care about for a
special occasion.
Ascots gift certificates will do just
that for you.

They are personalized to you and
the occasion, they can be for any
value and they never expires.

It can be used at their convenience
for lunch or dinner.


Guest Comments

To the wonderful staff at Ascots,
Thanks so much for such a
beautiful evening.
The reception and the atmosphere was great, The food was superb and the service was first class.

*****

Angelo,

I just wanted to write to say
“thank you very much” for the exceptional treatment we received
at your restaurant on June 16th.

My wife and I were celebrating our anniversary with some dear friends
and you made the evening a memorable one. And the huge tray
of desserts put us over the top!

Thank you again – we are looking forward to dining with you again when we return to Bermuda next year.

*****

 Dear Angelo,

I could not let the month pass by without thanking you and your staff for a simply exquisite evening spent at Ascots celebrating my mother’s 70th birthday.

The food was sumptuous, the ambience perfect and the service was first class. Whole heartedly it was an enormously successful night enjoyed by all.

My mother said that she was
 “in Heaven”.

Thank you so much, Angelo for your wonderful service and attention to detail.
 

*****

Dear Sir,

My husband and I enjoyed a wonderful lunch at Ascots on February 11th.
 
The meal was delicious, service was impeccable. The quite elegance of the décor only added to a truly wonderful experience.

Please accept our heartfelt thanks for everything.

*****

 
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