Guernsey’s fishermen have been finding hordes of octopus in their pots over recent months, with a decline in the number of locally caught crab and lobster a result.

Some fishermen and seafood suppliers have had to change adapt their working habits to match this switch in fortunes. And I have chosen to adapt my diet too!

While I don’t think octopus looks particularly appealing as a seafood treat for tea, and my one experience of eating it previously did not leave me eager to try it again, I was willing to put my faith in the chefs of Guernsey.

My dining companion on this foray into St Peter Port had also expressed a desire to try the tentacled delicacy and so we initially planned our feast based purely on where sold it.

A few places have already added octopus to the menu – no doubt because the crustaceans they would usually prefer to offer their customers are not being found in plentiful numbers. But this suited us on this occasion as we had a few choices to consider when planning our meal out.

We decided on a return to Dhaka.

The vibe was as welcoming as always with the colourful decor and delicately spiced aromas embracing us as we entered.

As we reached the upper floor to be seated in the restaurant it was confirmed as a busy Friday night in this corner of St Peter Port. That did not detract from the service offered by the staff who kept us in their attentive eye all night.

We were offered the drink and then food menus in order, with the drinks arriving before we’d even had chance to consider our dishes.

We took a lead from our waiter in ordering enough food for two to share – with our request for octopus central to the meal.

We were served a dish containing tentacles cooked two-ways in a Misti Jahl sauce.

This was accompanied by a whole black bream in a Benghali mustard cause, crab cakes, scallops, pilau rice and a garlic naan. 

As it was served, I must admit my eyes thought we had ordered too much. 

My guest and our attentive waiter both disagreed and in time they were proved to be right.

We cleared each of our plates, haggling over the last piece of each dish. 

The octopus was tougher than either of us had expected or hoped it to be – but the flavours and textures were delicious and we have both agreed we’d eat that same dish again.

The bream was also cooked to perfection, with the fish flesh falling off the bone in delicate flakes. The only complaint here was raised by my guest, who said I kept giving him bones. I say that’s just the luck of the draw and one should always be careful of what one puts in one’s mouth.

The crab cakes and scallops were such tasty little treats that we wished we had ordered more of each. They served well as an appetiser, but both could have been the main course had we ordered differently and accordingly.

The rice was a mere accompaniment and one which is often overlooked. A side dish that requires little attention yet does its duty steadfastly.

This dish was light yet filling, a foil for the tasty sauces and meaty flesh of the other delicacies on our table.

Finally – having not paid it any attention previously, we realised we had not eaten any of the naan bread. We tore off a corner each to savour the last taste of the Misti Jahl sauce that the octopus had been served in, and then we each went back for more.

The lightness of the bread, with the flavoursome garlic infused, was just the perfect way to end the meal wiping up all of the tastes from each of the dishes.

I was sated.

My guest was left with a hankering for something sweet though…

Ordering the doughnuts was a disappointment though.

Served cold, they had a glutinous texture, and dripping in a syruppy sauce, they were too sweet for my dining companion…but I quite enjoyed my little taste.

Verdict

When it comes to Dhaka we will definitely be returning. 

We will definitely be trying octopus again too, here and elsewhere.

The cold dripping doughnuts won’t make it on to our order list next time though.

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This article first appeared in the August edition of Connect Magazine – pick up a copy around the island or read it for free in full below…