Award: One Michelin star, 5 AA Rosettes
Visit: 12 September 2019, dinner for two.
Having enjoyed the excellent food at Bohemia when we last visited Jersey, we were keen to return. And we were not disappointed! We arrived early and enjoyed some very good cocktails in the bar. My Monkey 47 Dry Martini cocktail was superb!
There was a wide variety of food options to choose from – a classic dinner menu, a 7-course tasting menu, a pescatarian menu and dedicated vegetarian menu, a 9-course prestige menu or a 6-course surprise menu. We opted for the classic dinner menu and ordered starters and main courses.
Right from the start, with the amuse bouche, we knew we were in for a real treat. This is complex cooking, but all the ingredients work together. It’s superb! All the courses were innovative and very enjoyable.
I asked the sommelier for a recommendation for a wine to match our starters and main courses and he chose a superb bottle of USA white which was very reasonable priced. He then chose a superb Sauternes to accompany the dessert, and, again, it was perfect.
The service was excellent. The waiters were relaxed, friendly and very informative when I asked questions about each of the dishes. They really know their business!
Bohemia is an outstanding restaurant with superb food and great service, and one that I highly recommend if you are in Jersey. I will be returning.
Executive Chef Steve Smith joined Bohemia in 2013. His first Michelin star was achieved at Gordleton Mill in Hampshire in 1997, where he had risen to the position of head chef after initially working under Jean-Christophe Novelli. Further Michelin recognition followed as head chef at Holbeck Ghyll in Cumbria, and Seaham Hall in County Durham, also winning 2 ‘Hats’ (the Australian equivalent to a Michelin star) whilst working in Melbourne.
Steve has also worked at the Burlington restaurant, at The Devonshire Country House Hotel, Yorkshire. Here, the restaurant regained and retained a Michelin star and was awarded 4 AA rosettes.
At Bohemia, Steve was awarded 5 AA Rosettes, has retained the Michelin star as well as being listed in The Good Food Guide 2020 as the 21th Best Restaurant in the UK.
Since joining Bohemia, Steve has won an impressive list of accolades, including winning the 2014 Hotel Catey award for Hotel Chef of the Year.
Inside the restaurant the tables are well spaced and chairs comfortable:
The bar viewed from the entrance:
The bar is very well stocked and they know how to make excellent cocktails:
To accompany the starters and main courses we were recommended a Central Coast, USA blend, a Qupe 2015. This was an excellent Santa Maria, Californian white blend of Viognier (44%), Chardonnay (44%) and Marsanne (12%) rating 3.6 / 5 on Vivino. There was apple, peach, and slight oaky notes. It pairs well with pork, shellfish, pasta and poultry and worked very well with all the courses. This was a great recommendation at a very reasonable price.
To accompany the dessert, we were recommended a Chateau Rayne Vigneau, Sauternes, Premier Grand Cru Classe, 2010. This French Sauternes rates as a 4.0 / 5 on Vivino and 93 / 100 from Robert Parker. It is a blend of Sauvignon Blanc, Semillon and Muscadelle. It is a fabulous dessert wine with honeycomb and mineral earthy notes, and apricot, peach and apple fruit notes. It has great balanced acidity and sweetness. This was another great recommendation.