food&drink
Game On at 14 on the Quay Chef Mike of 14 on the Quay restaurant has been making some changes to his menus. And the menu does seem to be going a little wild as he mixes the traditional with the exotic.
The first thing you’ll notice on the menu is the mixed game terrine, made up of wild boar, venison and quail served with a delicious apricot chutney. You’ll find many of his well known starters too, such as grilled asparagus salad, spicy steamed mussels and Tung Po pork, meaning you can keep your options and palate open to nearly any flavour you wish. If you went for one of the tamer starters, you can go wild on your main dish with roast loin of wild boar together with bubble & squeak, winter puree and apple sauce and for a very reasonable price. “We’ve brought the boar in specially from the UK and as far as we’re aware, 14 on the Quay is the only restaurant in Gibraltar offering it on the menu. It’s a good opportunity for our clientele to try something a little bit different and it ties in well at this time of year as a seasonal dish too,” Mike commented. Again, on the mains menu there’s a wide selection to choose from. From 14’s fish pie, saddle of lamb, grilled Argentinian sirloin of beef and couple of vegetarian options such as Spidini a la Verdura or brochette of king prawns with exotic fruits and Thai salad. In fact, 14’s theme of variety is obvious right through the menu, and you’ll find it hard to discover another restaurant offering such a diversity of dishes with origins across the globe.
You’ll be glad to hear there’s nothing wild about the deserts, unless you’re mad about rhubarb which Mike serves with orange custard. You could also go for the warm baked chocolate pudding or vanilla crème brulée diced with lemon and pistachio biscotti if you want to move away from traditional British flavours. However, as the days get longer and the afternoon’s warmer, Mike will be introducing lighter items to the menu. The restaurant has been working for some time on offering live lobsters to choose from their tank. “It’s a process which requires time and patience to set up as it’s quite tricky to get the water conditions correct to be able to keep them out of their natural environment,” Mike told us. He’ll also be adding lighter pasta dishes and scallops in lemon risotto to bring some fresh flavours to the table, but the wild boar will still be available throughout the summer, although most likely as a cold platter rather than a heavy roast. Come May, the quayside at Queensway Quay becomes a relaxing spot to sit outside listening to the creaks and moans of the yachts pulling on their anchors. There’s nothing quite like whiling away a lazy afternoon with a cup of tea and slice of cake. Yes, 14’s afternoon teas are becoming a bit of an institution, so why not take a stroll down and watch the yachts in true British style. n
If you went for one of the tamer starters, you can go wild on your main dish
There is a new exciting menu at 14 on the Quay
class Catering with a touch of Breakfasts • Lunch Afternoon Tea (£1.99) Vegetarian & Non-Vegetarian Menus Homemade Desserts Eat-in or Take-away SENSIBLE PRICES
Outside Catering Service Open: 8am - 4.30pm Monday - Friday
Tel: 200 48014 1st Floor ICC
GIBRALTAR MAGAZINE • APRIL 2009
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