With a reputation of excellence, William Restaurant reflects the glamour of Belmond Reid’s Palace
The view of the Atlantic from the terrace was magnificent. The undulating garden down to the ocean was a delight. Inside, the glamour and opulence was breathtaking. And the welcome at the restaurant was comforting.
The place oozed subdued elegance. The sommelier talked softly and briefly about the first wine and politely asked for permission to pour it. It was a well made Méthode Traditionelle sparkling wine – a blend of Baga and Chardonnay from Bairrada, crisp, dry and refreshing.
A fabulous 10 Year Old Verdelho from Barbeito was poured with foie gras in two textures served with grapes and Bual. A young waitress described the dish in perfect English. “You speak very good English” I complemented her. She smiled and said “I am English.”
Palmer e Voltas 2014 – a blend of Verdelho, Bual and Arnsburger (a cross between two Riesling clones – 88 and 64, popular with Madeiran growers and producers) was paired with sautéed espada, violet potato puree, octopus, squids and emulsion. The wine was crisp, had good fruit and some nuttiness from the Bual. It worked well with the fish.
Suckling pig confit with soya, yuzu (a hybrid of sour mandarin and Ichang papeda used as a flavouring agent) and horseradish was paired with Boneca de Canuda 2014, an interesting blend of Touriga Nacional, Merlot and Syrah.
Portuguese cheeses including Serra de Estella – the delightful sheep’s milk cheese from the mountains of north-eastern Portugal, followed.
Before the coffee and petits fours, we sipped a 10 Year Old Malvasia which accompanied strawberry mousse, creamy white chocolate and peas.
Almost all my meals in Madeira have been good. This was the best.
Our visit was arranged by:
Rita Galvão CEO / Diretora Executiva +351 912304517 www.discoveringmadeira.com www.winetoursmadeira.com