French restaurant, Bolero Brasserie, never gets too comfortable with the menu they offer their customers.

Since Bolero opened in 2007, chef and owner, Jonny Roberts, has won six Best of Bermuda Awards for excellence in food, drink and entertainment.

The Chefs at Bolero want to give their customers a taste of something they have never eaten before. Lamb tongue, calf’s brain, duck, or veal isn’t something you normally see on a restaurant menu in Bermuda.

The first thing customers might think when these items is “what’s that going to taste like?”.

The new menu encourages customers to try something new while also providing them with their signature meals.

“The customers come into the restaurant and see the duck, veal and calf’s brain featured on the menu and are sometimes reluctant to try it but the waiter or waitress will try their best to convince the customer to be adventurous and to try something new,” said Mr Roberts. “Most times out of none the customer will come back and ask for the same meal when they return.”

The lamb tongue is braised with pickled beetroot served with a chimichurri sauce. This exotic yet delicious meal is a customer favourite and has been featured on the menu more than once.

Calf’s brain is deep-fried in a ‘gribiche’ sauce that is a mayonnaise-style, cold egg sauce served in most French cuisine restaurants.

The veal is prepared with a sweetbread, green pea purée and lobster barlotto, and mint.

Duck confit is a breast of a duck that is slowly cooked with foie gras, and artichokes and served with a grilled peach truffle oil.

“I want to offer my customers a sense of variety by changing the menu while also adding a twist to the classic meals such as beef tenderloin, burgers and risotto,” said Mr Roberts.

The chefs also try to add a twist to their signature meals such as the burger for example, that is made with home ground beef, bone marrow aioli, Brie cheese, crispy pork belly with a raisin relish.

The beef tenderloin is cooked to your liking, with a choice of Béarnaise or pepper sauce with a side of Parmesan fries, risotto served with asparagus, artichokes, shiitake mushrooms, lemon, and goat’s cheese.

Mr Roberts finds most of his influence from his team of chefs, and wait staff.

“Our team works together to come up with the new menu,” said Mr Roberts. “We feed off of each others ideas and are inspired by the variation of ideas that each of us has come up with to add to the new menu.”

The Bolero staff works together and enjoys following the new food trends that exist in New York City, Montreal, Toronto, and London restaurants.

The Bolero staff has four meetings before each menu is released where the staff can come together to discuss ideas and specials for the new, exotic and favourable meals for their customers to enjoy.

“The reason for changing the menu every four months is to keep the chefs motivated, focused, and interested instead of cooking the same meals over again,” said Mr Roberts. “If the customers like the meals then the chefs will develop the meal a bit more, to introduce a new style of taste to their favourite meal.”

The customers have the opportunity to give feedback to the staff about their meals when the menu changes.

“We have a huge regular clientele,” said Mr Roberts. “The customers like to see new items featured on the menu so that they have something new and exotic to come back for.”

The new menu will stay in the restaurant until September, and by the end of September another new menu will be released for the Fall.

To book a reservation at Bolero Brasserie, at 48 Par La Ville Road, Hamilton, call 292-4507.