Bordeaux Quay Restaurant
By: Darrah de jour
Barny Haughton, one of the UK’s most respected organic chefs, recently converted a 1920s warehouse on the waterfront into the ambitious Bordeaux Quay. It comprises a restaurant, bar, brasserie, delicatessen and bakery, not to mention a cookery school to the most precise environmental standards.
Nearly the first carbon-neutral restaurant in England, Bordeaux Quay uses only produce that’s been grown locally or within a 50-mile radius. Add to that an award from the Royal Society of Arts (RSA), Haughton’s use of rain water (filtered and served, free of charge) and natural light and you have one of the most exciting restaurants to grace the country in awhile.
However, all this would be futile if it weren’t for the food itself. Given the location of this conceptually-innovative space, the perfection of their fish is vital. In the vast restaurant upstairs, fit with abstract art and thick, tan carpeting, come smartly-clad young servers from the open plan kitchen, with starters such as: Provencal fish soup with rouille, gruyere and croutons (£7.50), and grilled Cornish squid with rocket and a fennel and lemon dressing (£8.50). Main courses include delicious sea bream with hazelnuts, spinach and fennel (£16.50), and roast monkfish with crushed peas and mint, cherry tomatoes and pancetta (£18.00). Other main courses include, beef sirloin with shallots and peppers, (£19.50) and duck breast with braised lentils, (£18.50). These superb dishes are simply prepared, with precision, not fuss.
Round off your meal with one of their famed desserts. The crème brûlée with almond and aniseed biscuit and orange is an optimum choice, as is the hazelnut meringue with strawberry ice cream, (both £6).
Telephone: 0117 943 1200.
Address: V-Shed, Canons Way, Bristol.
Open: Mon-Sat, lunch, noon-3pm, dinner, 6.30-10.30pm. (Last orders 10pm)
Bordeaux Quay Restaurant Website: www.bordeaux-quay.co.uk