Club class - Life’s better at BOHO

With so many events occurring over the festive period, it’s always a challenge to procure enough office volunteers to cover them all. That is until a food review at the hottest table in town rolls around and, as if by magic, diaries suddenly clear and hands shoot skywards like the first day of school. 

Boho Club on the Golden Mile has firmly established itself as the go-to for exquisite cuisine for the discerning diner and our latest visit certainly didn’t disappoint. 

I can’t honestly say I would ever choose cold corn soup with avocado and pickled vegetables from a menu, but I can absolutely declare that I would now pick it above any starter I ate in 2021 - DIVINE!  

Lobster gyozos paired with wild mushrooms, accompanied by a sea urchin consommé were the next delicacies on offer, followed by an equally impressive salmonete of red mullet in an onion soup with ginger puree and payoyo cream cheese. 

So far the standard was off the scale and could presumably only head south… or not. Head chef Diego Del Río was merely posturing in preparation for what was to follow. If any reader has a bucket list of food, I would strongly suggest adding Iberian pork with Gorgonzola rice and pickled pear to it. I confess I have enjoyed this dish before as a frequent paying guest of the restaurant and have since paired this “king of cheese” at home with everything from chops to sausage meat pasta bakes (see page 112 for the recipe - no don’t, that’s a joke!)

Beginning to fear no other food would ever be acceptable for my newly precocious palette, a delightful-looking dish of “Goat shoulder “ was promptly positioned as our next course. At this stage I had to admit to my dining companion that in a previous life I had once owned a pet goat, (Bella) and would not be partaking in this round of revelry as a show of solidarity for my old friend. She on the other hand shared no such qualms and gleefully gobbled it all up. With scant space left for dessert and all remaining belt holes utilized, chef Del Río closed the show with a perfectly executed lemon meringue pie, accompanied by homemade pistachio ice cream. Utterly delightful.

In 15 years of reviewing restaurants on this coast, Boho Club sits right at the top. Sometimes the warm feeling you get in your tummy from volunteering is just great food.