Casamia, Bristol

After enjoying his day at Jekka’s Herb Farm, Duchess treats DonQui to a meal at Michelin-starred Casamia — Bristol’s finest restaurant. Many of the herbs they use are sourced from Jekka’s farm.

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The entrance to Casamia

After the slightly disappointing experience at the Black Swan in Yorkshire, DonQui wonders if the multi-course tasting menu at Casamia will also be a little over-fussy. He need not have worried. The meal is utterly exquisite — each small dish of the 12 course menu is a wonderful gastronomic experience in its own right and the courses build beautifully.

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The open kitchen

Tucked away on a pedestrianised road beside the Bathurst Basin water, the contemporary styled restaurant has room for only 35 diners, creating a nice intimate atmosphere with the tables spaced well enough apart that there is no crowding. On arrival Duchess and DonQui are treated to a quick tour of the huge open kitchen where the enthusiastic young cooks prepare the dishes. 

We are given no menu in advance. Instead we are advised to sit back and enjoy the journey. Every dish is brought to our table by one of the enthusiastic cooks who helped prepare it. They give detailed explanations and are happy to answer questions. The pride in their creations is palpable. 

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Parmesan tartlet

The meal begins on a high note with an incredible parmesan tartlet. The ultra-fine crisp pastry filled with a parmesan cheese mouse and topped with grated parmesan is a taste explosion with beautifully contrasting textures. It is one of the most wonderful things DonQui had ever eaten.

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Prawn on lava

Hot on its heals came a fabulous dish of Canary Islands prawn served on a lava rock evoking the islands’ volcanic state.

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A tiny but delicious salad

The dishes are very small — tiny even, but with 12 courses to get though this is a good thing. Every dish is exquisite and DonQui finds it hard to find the words to do justice to the tastes. In addition to the parmesan tart a couple of other dishes stand out.

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Trout with served with hot charcoal

The brown trout served with a white-hot piece of charcoal on top still cooking the fish is not just a piece of showmanship. The lingering taste of charcoal infuses the fish with its flavour and the crispy skin is served on the side, much like a piece of pork crackling. The monkfish tail with a champagne sabayon is also quite delectable and definitely one of the stand-out dishes. It is helped by the fact that DonQui opted for the wine pairing and a glass of the champagne which was used in the sauce is served alongside it.

A wonderful sourdough bread with tangy cultured butter is served as a separate course after the salad and before the two fish dishes. DonQui remarks to the chef that he is not a fan of bread being served before the meal. Inevitably he is hungry then and eats far too much of it. The chef replies that the bread is so good that it deserves to be served as a course in its own right. He is correct and it helps that the previous dishes have knocked the edge off DonQui’s hunger. 

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Duck breast

The meat courses are based on duck with a flavourful consommé preceding a beautifully cooked piece of breast with a crisp, spicy-herb skin and a rich sauce.

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The red wine is breathing

DonQui is very glad that he chose the ‘wine flight’ as Cassamia calls it. In doing so each of his dishes is accompanied by a different wine, few of which are familiar to DonQui. Amongst the most notable are the Equinocio Branco from Southern Portugal which goes very well with the opening courses and the French Uroulat Jurançon desert wine.

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Passion fruit desert with Jurançon wine

The deserts are as sublime as the savoury courses. There are several of them including a passion fruit concoction served in an elegant ceramic pot as well as a mix of strawberry based sweets. Perhaps the most unusually interesting is the tiny porcini mushroom fudge served at the end of the meal — the earthiness of mushroom unexpectedly and beautifully combining with the sweetness of the fudge.

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Strawberry second desert

This is probably the best meal DonQui has had in a long time. Given the restaurant’s reputation and its small size, bookings need to be made well in advance. 

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