Battimamzelle starter: Chicken with za’atar, shankleesh, basil, tomatoes and sumac oil on a bed of couscous.
At the Battimamzelle restaurant in Coblentz Inn*, Cascade, Port of Spain, Trinidad. We were in a dark corner, hence the varied quality of the photos. Nice atmosphere, with stained glass and wrought-iron battimamzelles in the decor. Quick service for the food, but took a while to get the check! Menu fixe for a 3 course meal TT$175. You get a choice of three starters, three entrees and three desserts.
For the Entree, I had Kingfish with guava bbq sauce, on a bed of spinach with coconut milk and mashed potatoes.
Dessert was the profiteroles with vanilla ice cream and chocolate sauce with sliced almonds.
Battimamzelle is what we Trinis call the pretty little dragonflies with the colourful wings that flit around, like crazy ladies…
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* I feel obliged to add (as seen in the comments) that since this visit, Khalid Mohammed is no longer Executive Chef. I have since visited, as part of a specially organised group for work and the food was still impressive in presentation and taste. And the outdoor setting is also very nice. However, I have not visited as a regular patron to see if there were any appreciable differences.
Also, the Coblentz Inn people are persistent. I hope that means that they are as attentive to their customers as they are the naming of their presence on the internet… They have contacted me again, and so I am obliged to state that, also since this visit, the hotel is now called the Coblentz Inn Boutique Hotel. I am not, however, going to change all my records, because I didn’t go to the Coblentz Inn Boutique Hotel and I don’t like too much retroactive amendments…
I prefer footnotes. And asterisks.
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