Before we get into the meat of this week’s newsletter I just wanted to give everyone a little reminder to head over to the Sri Lankan Table website and sign up to the community (if you haven’t done so already). It’s where I’ll be documenting the journey of my new project, creating Sri Lankan food products that you can have in your home! The first survey is out now (sign up and I’ll send it through to you) which will be used to help streamline my decision on what products are created, what form they’ll take and where they’ll end up! All very exciting, so get involved.
Today we’re delving into seafood tapas with a trip to Gambas then elevating a British classic sarnie into a summery, elegant meal.
Gambas
For those of you in the know, you’ll probably think that I bang on about the Season and Taste group a bit too much. They’re the owners of Gambas, Bravas, Condesa and Cargo Cantina. I’ve spoken and written about Condesa a lot - it truly is one of my favourite restaurants in the country - and I recently wrote a sparkling review on my long awaited return to dining at Bravas. Gambas is Season and Taste’s seafood tapas restaurant in the centre of the city. It occupies a spot in Whapping Wharf that overlooks the Bristol harbour. Working your way through their nautical menu with the water right by you almost feels like you’re dining on the coast where the seafood was caught. In reality, I imagine the only thing you’ll be catching in the Bristol Harbour is cholera. That being said, the produce on offer at Gambas is certainly as fresh as it gets, they use renowned suppliers with fish coming in fresh every day from the southwest, a stretch of British coastline that’s graced by an underrated amount of delicious seafood.
The menu reads like a child’s Christmas list - you want everything on it. It’s an exciting but sometimes overwhelming start to a meal - instead of trying to figure out what you want, you have to try and figure out what you don’t want. The answer to that is often none of it, I want it all. Unfortunately bills and satiety exist so here’s what we went for in the end:
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