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Kode is a  Freestyle Bar & Kitchen located at Kamla Mills, Mumbai.

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The restaurant has a chic elegant decor with with a huge bar and a open glass kitchen.

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The bar has one of the largest collection of sprits in India, it offers a variety of ‘creative’ cocktails .

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The creativity in the cocktail starts with a appetizer then proceeds to the freshly muddled drink and finally ends with a dessert !

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The food menu on the other hand offers the best of modern world cuisine with a signature karla twist.

The menu is curated by bringing together the best world has to offer be it American, Mexican, European or Asian, it also promises to follow global trends.

So here is what I had –

COCKTAILS :-

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FORGOTTEN PETAL SOUR –
Gin based cocktail made with fresh berries.
Served with compari liquier soap and candy floss.
The three course cocktail was one of a kind !
Enjoyed the melody of surprising flavours !

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PEARL OF CARIBBEAN –
Spiced rum based cocktail made with pineapple/basil and mango ice.
Served with wine sorbet.
The wine sorbet acted like a perfect palate cleanser.
Loved the cocktail, specially the aroma of rosemary !

TO PONDER :-

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TOGARASHI & GARLIC OLIVES –
Kalamata olives drizzled with parsley infused olive oil.
Sprinkled with japanese togarashi spice mix.
Served with sour cream.
Tangy flavoured olives balanced with creamy sour cream…. lovely !!

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EDAMAME BEANS –
Edamame beans glazed in butter along with garlic and sea salt.
The beans were difficult to eat but they were extremely delicious, garlic butter really elevates the flavour.

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SCOTCH EGGS –
Scotch eggs coated with minced chicken then crumb fried to perfection.
Served on a bed of twisted hollandaise sauce.
The twist done to a classic hollandaise with the infusion of orange and chives was nice !
Liked the crispy creamy texture in the same bite.

COLD PLATES :-

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AVOCADO CARPACCIO –
Sliced avocado topped with bell pepper pearls and micro greens.
Drizzled with miso vinaigrette.
Served with crackling spinach.
The Kalra take on a non vegetarian italian appetizer.
Avocados were flavoured with a contrasting japanese miso sauce, loved the fermented soya flavour coming through the carpaccio !

SALADS :-

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KALE & PINE NUT –
Kale and pomegranate tossed in a citrucy vinaigrette.
Topped with pine nuts and freshly shaved parmesan cheese.
The fresh parmesan cheese gave a sharp texture to the salad.
An extremely healthy yet delicious salad !

ROBATA GRILL –

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CHARCOAL GRILLED PRAWNS –
Whole prawns char grilled to perfection then drizelled with garlic buerre blanc sauce.
Prawns were literally coming out of the shells on their own, super smokey n succulent !!
Creamy peppery garlicky white wine sauce flavoured them in the best way possible !

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SEA BASS –
Sea bass fillet marinated with caper jus then pan seared to perfection.
Served with house salad.
The fresh sea bass was literally melting in my mouth.
The sour caper flavour jus with a hint of black pepper flavoured it beautifully !!

SUSHI :-

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CRUNCHY ASPARAGUS –
Vinegared rice stuffed with cream cheese and asparagus.
Served with wasabi/gari and soya sauce.
The quality and cooking technique of the rice was apt, a well made sushi !

SMALL PLATES :-

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HOMEMADE CHURROS –
Savoury churros sprinkled with togarashi spice mix.
Served with honey goat cheese dipping sauce.
A classic combination of crunchy churros and cheesy dip !

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CHARRED CHICKEN QUESADILLAS –
Soft tortilla stuffed with shredded chicken/jalapenos and cheddar cheese.
Served with tomato salsa and harissa sauce.
The yellow cheddar and smokey chicken quesadilla were fantastic !
The creamy coriander base harissa sauce complimented it well.

MAIN COURSE :-

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SEASONAL GREENS & RAMEN –
Japanese udon noodles tossed with shiitake mushroom/bak choy/broccoli and baby corn.
Drizelled with coconut broth.
The flat wheat japanese noodles worked really well with the crunchy veggies and warm comforting blissful coconut milk broth, loved it !

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CHICKEN & SEAFOOD PAELLA –
A classic spanish pealla made with short grained rice and seafood along with chicken.
Garnished with baked garlic and lime.
Extremely delicious, generous amount of seafood made it a hearty meal !

DESSERTS :-

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TIRAMISU –
A dismantled tiramisu, mascarpone cheese mousse served with expresso coffee sponge cake and chocolate soil.
Really different !!

Overall, kode is Amazing !
Be it the specially curated cocktails or the world on your platter in terms of food…
Kode does a stupendous job in taking your taste buds for a joyful ride !

“Modern cooking techniques honouring creativity and authenticity” – Kode !

Go try indulge !

anandtiwari.in

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