|Zucchini wrapped steamed Reef Cod and Prawn Mousse with Potato Spaghetti|
|Corn fed Chicken breast and pave of confit Chicken leg|
Once the initial introduction finished we settled ourselves at our tables. The tasting menu that was lying on the table was pretty exhaustive. Chef Sujan told us that he has changed 70% of the menu and has tried to bring new flavors akin to summers. The first one to be served was goat cheese with tomatoes on a cracker. I was amused with its presentation. Next in line was Goat’s Cheese Mousse with Salt Baked Beet-root served with candied walnuts, wild rockets, apricot and orange puree. First bite into the mouth and it gave such amazing pleasures. The other starter, which I simply loved was Foie Gras and Chicken Liver Parfait served with poached cherries, vanilla pear and Brioche. The entire amalgamations of ingredients had delivered a distinct flavor. In salads, Charred Baby Gem and Summer Vegetableswere served with tender almonds, smoked goat curd and pickled palm hearts had a smoky flavor; Pear and Endive served with toasted hazelnuts, blue cheese and water vinaigrette was crisp and slightly bitter in taste.
|Pear and Endive salad|
In meats, I liked the Lavender scented Australian Lamb Rump served with roasted vegetables, semi dried tomato, broad beans and parsnip puree. The lamb was well roasted with its aroma intact and the parsnip puree was lending it a unique, sweet taste.
The entire session was slow paced, giving ample time to savor medley of exciting flavors and appreciating the dazzling display of Chef Sujan’s creativity. I have been bowled over by the creativity and for giving us some exceptionally good food experience altogether. His ability to create mesmerizing and extremely delicious dishes using minimal ingredients is commendable. I had shared in my last review as well, Chef Sujan is not only a chef but a magician. His knows how he can intoxicate people by creating magic with his food. This has been one of the best experiences I have had in very very long time.
With inputs from Gaurav Dharmwani
Picture Courtesy : Olive Bar and Kitchen