I am a generally decisive person, so when I say I don’t know what I want to eat this week, it’s possibly because I’ve spent so long eating out and I’m getting tired of the frills – first world problems, I know. This week, there was no desire for my usually elaborate dinner – just really good food and the promise of a possible food coma. There was no need to ask around as Rum & Peas had recently opened up and seemed really interesting from the outside. To take things up a notch, I invited the sous-chefs from one of my favourite places to dine with me.
The atmosphere is unique, which doesn’t say a lot considering it looks like every Pinterest user’s dream. It’s very clean and the kitchen is exposed, so the guests can look in. The seating is intimate along with the lighting, but if you’re not into that kind of thing, you can choose to eat at a table for one. I had a hard time reading the menu, because the text and background melted into each other and I had to tilt it around to get better lighting. However, it’s clear from what I could read that a lot of thought was put into the concept and the descriptions. The staff persons are polite and attentive. They smile a lot, which is something I like to see at a restaurant.
For my appetizer, I had the Oxtail Spring Rolls. Why? Because I’d never heard of that twist before. The oxtails were very tender and didn’t seem unnatural after the first bite. I wish the flavours had a bit more of a kick, so that it was evident it was oxtail and not just tender beef. But it is a very innovative idea. The conch fritters were a good balance of batter to meat, but again could have been clams or calamari.
Unfortunately, I couldn’t taste the Bajan Pork Loin Ribs, as I do not eat pork, but it was suggested one of us try it and so I let my guest have it. Instead, I had the beef equivalent, which was the beef Short Ribs. The ribs were tender and slid off the bones. There is something to be said about ribs that are easy to eat. I usually take my meat without sauce, but this one comes with its own sweetly spiced barbeque marinade.
For dessert, I chose the Cocao Indulgence, which is a rich chocolate cake with nuts topped with coconut mousse and garnished with homemade caramel. The mouse was very tasty, and the coconut flavours finally popped for me. The caramel had smoky undertones and paired nicely with the rest of the elements. The actual cake was very rich. Overall, I’d go back, but maybe earlier during the day to try the lunch menu.
Info:
Rum & Peas
38 Welfare Road,
Cole Bay
Phone: 1 (721) 544-0786
Open: 11:00am - 1:00am
Ratings:
Staff friendliness: *****
Service speed: ****
Restaurant cleanliness: *****
Food quality: ****
Value for money: ****
Ambience: *****
