Serefe to the ideology behind the upscale ambience that has the floor covered with a strikingly beautiful velvety mat, roofs dotted with imported chandeliers and the oh-so-comfortable, admirable and royal furniture.
We were served a set menu starting with the amuse-bouche. The goat cheese in the red wine poached plum was balancing the sourness to quite an extent. The green pea soup had an excellent body thanks to the roasted asparagus and was served with a crust of cheddar along with garlic bread. The soup deserves a special mention, invigorating and stimulating the senses.
The Sweet potato quinoa patty fried to crunchy perfection was little oily than to our expectation but still couldn’t resist dipping it in the accompanied sriracha and eat to our heart's content. The same was the case with the chunky water chestnuts that had subtle hints of lemongrass and fresh basil.
Moving ahead to the main course, the Green vegetable Thai Curry was heavily laced with Galangal rendering an unpleasant taste. The slab of Cottage Cheese was nicely grilled and flavoured. The crunchy roasted veggies rubbed with herbs were served along with paneer, perhaps dream of every healthy eater. The al-dente arborio cooked with seasonal greens and edamame was lacking the creaminess making it an ordinary affair.
White chocolate cutting down the bitterness of the dark chocolate mousse made for a splendid dessert for the cocoa lovers. The pink champagne cake was moist enough for the fact that it was made eggless. Light, fluffy, moderately sweetened with vanilla notes ending on a tangy profile.
We were served a set menu starting with the amuse-bouche. The goat cheese in the red wine poached plum was balancing the sourness to quite an extent. The green pea soup had an excellent body thanks to the roasted asparagus and was served with a crust of cheddar along with garlic bread. The soup deserves a special mention, invigorating and stimulating the senses.
The Sweet potato quinoa patty fried to crunchy perfection was little oily than to our expectation but still couldn’t resist dipping it in the accompanied sriracha and eat to our heart's content. The same was the case with the chunky water chestnuts that had subtle hints of lemongrass and fresh basil.
Moving ahead to the main course, the Green vegetable Thai Curry was heavily laced with Galangal rendering an unpleasant taste. The slab of Cottage Cheese was nicely grilled and flavoured. The crunchy roasted veggies rubbed with herbs were served along with paneer, perhaps dream of every healthy eater. The al-dente arborio cooked with seasonal greens and edamame was lacking the creaminess making it an ordinary affair.
White chocolate cutting down the bitterness of the dark chocolate mousse made for a splendid dessert for the cocoa lovers. The pink champagne cake was moist enough for the fact that it was made eggless. Light, fluffy, moderately sweetened with vanilla notes ending on a tangy profile.