When it comes to gastronomy, Iberostar Grand Hotel Portals Nous Mallorca brings world-class à la carte dining plus the moon and the stars. For drinks or pre-dinner tipples guests can head to the stylish Selini lobby bar. Selini, of course, is the Greek word for Moon. A gourmet experience of stellar proportions awaits In the Astir Restaurant. Astir means star in Greek and this restaurant shines brightly.
The Ambrette (now renamed The Devil in Rye and run by the same people) is located in Rye, East Sussex. Rye is one of the Cinque Port towns and also one of the prettiest and best-preserved medieval towns in England. It has a small seaside harbour, quaint cobbled streets, ancient inns and tales of marauding smugglers. It is also, surprisingly, the venue for Deb Biswal’s contemporary Anglo-Indian fusion restaurant.
Sushi. Deliciously delicate and oh so pretty. I’ve always been partial to those little bite-sized gems and recently spent a fun afternoon discovering how to make it for myself. UNI is a Japanese and Peruvian fusion – ‘Nikkei’ – restaurant in London’s Belgravia and I was there with a group of bloggers to try out UNI’s new sushi and cocktail making master class. If I didn’t know my sashimi from my sushi before, then I definitely do now.
Cocktail Master Class
Before we unwrapped the secrets of sushi-making we had a taster of some of Uni’s signature cocktails made by Rafa, bar manager and master mixologist. We tried Chilli Mojito, Pisco Sour and the UNI Martini which together showcased UNI’s Japanese, Peruvian fusion theme perfectly – and all before lunchtime! We sat up at the sushi bar in the lively upstairs area which had a relaxed feel and where you can watch the sushi chefs working their magic.
Rafa – Master Mixologist serving my Chilli Mojito
The Chilli Mojito was my favourite with a kick from the swirl of fresh chilli softened with a faint sweetness of coconut water. The nearer I got to the bottom of the glass the more warmth there was as the chilli infused more into the Mojito. In a nod to Peru the next up was a Pisco Sour. Made with Peru’s national spirit, a grape brandy called Pisco, and combined with citrus juice, sugar syrup, bitters and egg white to give a perfect blend of sweetness and acidity all under a soft foamy topping. There’s also a range of healthy detox smoothies at UNI which looked just as tempting.
The UNI Sushi Masterclass
We went downstairs to the intimate atmosphere of UNI’s elegant restaurant for the masterclass with our sushi guru Oscar Cuevas. First off we made California Rolls or inside out rolls, as the rice is on the outside and a sheet of paper-thin seaweed on the inside packed with crab, avocado and cucumber. It’s then rolled into a long tube on the sushi mat (how it didn’t fall apart I’ll never know) and cut into perfect bite-sized pieces.
Ingredients for California Roll
This is how we roll…
Sushi in easy stages…
Sashimi is raw, sliced fish but becomes sushi when the short-grain, vinegared sticky rice (sushi-meshi) gets in on the act. I quickly discovered that sticky rice is, well, pretty damn sticky and will stick to everything – except where it’s meant to. The wetter your hands are the easier it is to mould the rice into the correct shape when pressing it into the sashimi. But not before I got it all over myself. Oscar taught us how to roll, fill, mould and stuff the sashimi making it look a whole lot easier than it really is.
I made this!
Ceviche was next up and we watched as Oscar made his exquisite Sea Bass, mango, coriander and chilli cured in a zesty sauce of lime and ginger. This was one of my favourite dishes and I would happily travel to London just for a taste of this any day. Absolute heaven.
Oscar – Sushi Chef
With the master classes over it was time to delve deeper into UNI’s menu so we moved into one of the restaurant’s intimate little cubby holes – warm and inviting with a gold-leafed ceiling and comfy banquette seating. Perfect for a romantic meal for two or a small group of friends – we sat six quite comfortably. That’s me on the far left and next to me is Angie from Silverspoon, then Emily from Curious London, Ashleigh from Quintessentially Me and the lovely Travelhack aka Monica.
We tasted a huge selection of dishes from UNI’s menu starting with a nibble of deliciously warm edamame beans in rock salt and chilli sauce. I may also have had another of those gorgeous chilli mojitos.
warm edamame beans in rock salt and chilli sauce
Mini tacos with salmon, king crab and and scallop all drizzled with a divine miso dressing.
Salmon tartare mini tacos with divine miso dressing
The vibrant Kaiso Seaweed salad with goma dressing – while silky smooth the salad had a refreshingly crisp bite to it and was a nice contrast to the fish dishes.
Kaiso Seaweed salad
Dragon sushi and sashimi with transparent slithers of ginger and wasabi pearls on the side.
Sushi Platter – how it should be done!
More ceviche – the delectable sea bass ceviche followed by octopus ceviche. Who knew food could look so pretty.
Sea Bass Ceviche
Two vegetarian dishes arrived next; baked aubergine with sweet miso sauce which was gorgeously soft and silky and a tofu soup.
The food just kept coming and next to arrive was Chilean sea bass with chilli shiso salsa and a crunchy topping. Quite delicious.
Chilean sea bass with chilli shiso salsa
They saved the best til last – the Wagayu Beef with rock salt and chilli – so tender it just fell apart. This together with the sea bass ceviche were my absolute favourites of the day.
Finally dessert. I was struggling to eat any more by now and then these little globes of sweetness pitched up. Mochi is Japanese ice cream coated in pounded sticky rice and were the pefect way to finish off the meal. Not too big and not too sweet.
Mochi Moriawase selection
The food at UNI Restuarant was excellent; full of fresh zingy flavours with a warm Peruvian twist and all beautifully and vibrantly presented.
Tucked up in the hills above Positano is a wonderful, family run, restaurant – with one of the best views in the whole of Italy. The food’s pretty fabulous too.
We stopped off at La Tagliata Positano for lunch during our day trip to the Amalfi Coast and the experience was so good I felt the need to share it with you. If you find yourself hungry in Positano head for the hills to the most perfect of Positano restaurants.