SPICE ➘ thenassauguardian.com The Nassau Guardian | Saturday, October 27, 2018 | Section L 3SPICE Cocoplum Bistro &Bar is where French meets Mediterranean cuisine I f you’ve still not heard of Co- coplum Bistro & Bar in the six months they’ve been opened, this means you have not had the pleasure of dining there – which means you’re seriously missing out on the amaz- ing food and inviting environment that owners Gabriella Curry, the Italian-Bahamian interior design- er, and Cecile Cathelin, the French chef, have created. They literally say they “poured” their hearts into the renovation of the West Bay Street restaurant located in the Harbour Green Shopping Plaza to create the warm, energetic and welcoming atmos- phere, where French and Mediter- ranean cuisine with an island twist intermingle, taking advantage of local fresh products. And where Cathelin has created a menu inspired by her childhood memories, her travels and her passion. We’ve all had great dining expe- riences at some point or other, but have you ever had your mind and expectations blown away? You can expect to be blown away at Coco- plum Bistro & Bar. SHAVAUGHN MOSS Guardian Lifestyles Editor [email protected] ◗ Gravlax salmon with crème fraiche, lime and black bread. ◗ Escargot persillade. ◗ Cocoplum Bistro & Bar’s dry-aged Toma- hawk steak with roasted potatoes. PHOTOS: CECILE CATHELIN ◗ Beef carpaccio. ◗ Mozzarella and tomato mosaic with olive oil and basil. SHAVAUGHN MOSS ◗ Bone marrow. SHAVAUGHN MOSS • Cuisine, page L4 Chef Cecile Cathelin’s menu is inspired by her childhood memories, travels and her passion

Beef carpaccio. Cocoplum Bistro Bar€¦ · Beef carpaccio. Mozzarella and tomato mosaic with olive oil and basil. SHAVAUGHN MOSS Bone marrow. SHAVAUGHN MOSS • Cuisine, page L4

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Page 1: Beef carpaccio. Cocoplum Bistro Bar€¦ · Beef carpaccio. Mozzarella and tomato mosaic with olive oil and basil. SHAVAUGHN MOSS Bone marrow. SHAVAUGHN MOSS • Cuisine, page L4

SPICE ➘ thenassauguardian.comThe Nassau Guardian | Saturday, October 27, 2018 | Section L

3SPICE

Cocoplum Bistro&Baris where French meets Mediterranean cuisine

If you’ve still not heard of Co-coplum Bistro & Bar in the six months they’ve been opened, this means you have not had the pleasure of dining there – which means you’re seriously missing out on the amaz-

ing food and inviting environment that owners Gabriella Curry, the Italian-Bahamian interior design-er, and Cecile Cathelin, the French chef, have created.

They literally say they “poured” their hearts into the renovation

of the West Bay Street restaurant located in the Harbour Green Shopping Plaza to create the warm, energetic and welcoming atmos-phere, where French and Mediter-ranean cuisine with an island twist intermingle, taking advantage of local fresh products. And where Cathelin has created a menu in-spired by her childhood memories, her travels and her passion.

We’ve all had great dining expe-riences at some point or other, but have you ever had your mind and expectations blown away? You can expect to be blown away at Coco-plum Bistro & Bar.

SHAVAUGHN MOSSGuardian Lifestyles [email protected]

◗ Gravlax salmon with

crème fraiche, lime and

black bread.

◗ Escargot persillade.

◗ Cocoplum Bistro & Bar’s dry-aged Toma-hawk steak with roasted potatoes.PHOTOS: CECILE CATHELIN

◗ Beef carpaccio.

◗ Mozzarella and tomato mosaic with olive oil and basil.SHAVAUGHN MOSS

◗ Bone marrow.SHAVAUGHN MOSS

• Cuisine, page L4

Chef Cecile Cathelin’s menu is inspired by her childhood memories, travels and her passion