Bohemia Restaurant welcomes Head Chef Callum Graham and his new menus

Michelin-starred Bohemia Restaurant in St Helier, Jersey, is set to step into spring with brand new Head Chef Callum Graham.

Reflecting his classic training, gleaned from Michelin-starred restaurants in Paris and Geneva, Callum’s menu is an exercise in elegance and flavour. Impeccably sourced Jersey produce is combined with the highest quality ingredients sourced from France, just 14 miles away.

As one would expect from an island restaurant, the spotlight is on the freshest of fish and seafood. Showstopping dishes might include cod brandade foam with Jersey royal and smoked eel salad with lemon purée; sea bream with braised fennel and bouillabaisse sauce; and Jersey white crab meat with horseradish panna cotta.

It’s not all seafood though, with meat courses such as aged sirloin beef and short rib “sarnie” with black garlic, broccoli and bone marrow dressing; and pearl barley risotto with celeriac, celery, chanterelle mushrooms and crispy kale. Alongside this, Callum’s ‘Trio of Duck’ is a unique menu featuring three courses of Challandais duck – foie gras cream and madeira jelly with chanterelles mushrooms and duck fat brioche; crispy confit of duck leg, kohlrabi textures with smoked duck consommé; and duck crown “a l’orange” with fennel and spiced duck jus, plus dessert for £80 per person (min. two diners).

Add to this a seven-course chef’s tasting menu (£95), showcasing Callum’s finest culinary delights; and a Chef’s Table, suitable for four to six guests and providing a front row seat to all the kitchen action, leaving you spoilt for choice.

Bohemia – a truly gastronomic experience.