The Bite Magazine - Autumn/Winter 2022 - Issue 32

bitecuisine About It with pink gin, strawberry liqueur, lemon juice and soda and Candy Land with red berry vodka, sloe gin, triple sec, an- gostura, apple juice, lemon juice and aga- ve syrup. The first cocktail was refreshing, fruity, and light; I loved the rim decoration. Candy Land had a more robust taste due to the triple alcohol content, but it was enjoy- able. I was intrigued by the photographic pic- tures on the wall, one of which showed a woman enclosed by a cloak of blackness as if taking off a sweater, pieces of it disap- pearing into the wind. Another one showed another naked woman hiding her modes- ty with paint-like wings behind her. The wallpaper was patterned with a fascinating black flower-like tapestry. At the same time, another wall featured a pyramid-like mosa- ic painting of silver creatures facing each other on a salmon palette background. Our starters consisted of Hand-Picked White Crab with ginger, mango and lime avocado, which was surprisingly enjoya- ble as, usually, I'm not too fond of seafood. It was soft, pleasant and cold and tasted great with the bread and chive butter. The Grilled Octopus with tarmac and port wine glaze blew me away. Presented on a glass plate with a bowl filled with dry ice, Patri- ca poured water through the funnel, and a billow of white smoke ascended into the air. The octopus was soft and tasty and comple- mented by the sauce. Patricia suggested we have the Hereford Fil- let Chateaubriand with grilled mushrooms and jus gras, which was divine. The succu- lent medium well-done meat was flavour- some and perhaps the best steak I’ve had. We had this dish with toppings of Roast Bone Marrow with breadcrumbs and Wild Mushrooms and sides of grilled courgette, basil and almonds and the gone-to-heaven creamy Millionaire’s Mac & Cheese with poached duck egg and black truffle. We indulged in the Cookie Cheesecake with vanilla ice cream, white chocolate and car- amel sauce for dessert, which was light but filling, with a solid cake and the ice cream in an excellent oval shape. The Chocolate Tree was a real bonsai tree decorated with chocolate cinnamon ganache, white choc- olate orange and rum, milk chocolate truf- fle, dark chocolate cookies and strawberry chocolate, with a few white stones in the soil. It was undoubtedly gooey chocolate heaven with assorted flavours and textures. To finish our culinary experience, we had Heliot Steak House’s speciality coffees - Ja- maican Coffee with Myer’s rum and Bai- leys Coffee with Baileys Chocolate Liquor; both served with whipped cream. The Ja- maican coffee was like a winter toddy that Grilled Octopus Hand-Picked White Crab