Spencer Williams, Contributor
I am not a man who likes to argue and I don't like confrontation, but I do have more than a bone to pick with this sub-standard, over-priced establishment. White Bones, located at Mary Brown's Corner, is an al fresco fish restaurant that has had some mixed reviews since it opened. However, I am disappointed with a few things. On two occasions dining there, a friend of mine was never brought his order - I'm being serious, he's still waiting to get his food now!
Why go back after an incident like this, you might ask? Well, it was a no-brainer really. It was only fair to allow another chance since I'd be critiquing it. However, by the third time I was convinced tha it's a nice setting, you aren't getting what you pay for.
Now I don't mind forking out a lot of money for a meal that is going to blow my mind, but when the batter on the fish fingers is too thick and soggy, and the wonton skins are like chewing gum, I have a problem with handing over dollar bills that ought to be affording a full dinner and not just my starter! So simple to improve - the fish inside was soft and flaky, but its exterior spoiled the whole experience. Thinning down the batter with a little water and ensuring that the oil was hot enough to produce a crispy coating would surely have been an easy task. Congrats on the tartar sauce though - no idea if it's home-made but it certainly seemed that way! I could taste the capers and the lemon juice (or was it lime?) as well as a hint of fresh herbs. If it is store-bought, let me know which brand!
As for the curry lobster wontons delicious combination of the two flavours, only to be ruined byfrying them too far in advance, perhaps? Why not prepare them beforehand but don't actually cook until the last minute? As they are ordered, drop them into the deep-fat fryer until golden, which barely takes any time at all. Remove and place on paper towels to get rid of the excess oil. Sprinkle with a little sea salt, which will absorb some of the grease, and serve immediately to the customer. However, you need to doctor up your sweet and sour sauce, which was horribly rancid on the night I ordered it.
I could go on but I'm getting rather bored of complaining. Okay, I'm not really!
What's going on with the Coconut Curry Shrimp? Absolutely worth driving down there for the first time as the succulent little creatures sat in an adorable calabash bowl on my plate. But there must have been a coconut shortage in Jamaica since then, because all of a sudden there was not a splash of coconut to be detected - twice! And as a result, I felt kind of short-changed with the gravy situation. It's not as if the kitchen can't afford the milk. At these prices the diners should be getting a free tin each! Don't get me wrong here - superb flavour, but it just was not what it claimed to be!
The other problem I have is that plain white rice should always be offered with curry. Can you imagine telling Asian people that there is none? You just wouldn't do it to them, so don't do it to us. That's like serving ackee and saltfish to a Jamaican without the Johnny cakes!
And on my last note, when the waitress insists that the main courses don't come with vegetables and that you'll need to order them as an extra side dish, try and remember that she has no idea what she is talking about. You'll get your greens, even if they're unevenly cooked!
