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Hemant Oberoi is a fine dine restaurant located at BKC, Mumbai.

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It’s the chef’s signature restaurant opened in India after launching over hundred successful restaurants around the world.

Hemant Oberoi has a culinary journey of over four decades and his signature restaurant takes you on a global culinary journey like no other, his creations are inspired peruvian, european and asian cuisine.

For this, gourmet ingredients are sourced from their respective origins.

And each dish focuses on creating something new for it’s patrons in terms of flavour and presentation.

Equal importance is given to vegetarian and non vegetarian dishes, almost fifty percent of the menu is vegetarian !

So here is what I had –

COCKTAILS :-

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PISCO MARTINI –
Peruvian brandy based cocktail with cirtus foam made of egg white and lemons.

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ELDO WHITE WINE –
White wine cocktail made with elder flower and garnished with rosemary.

Both the cocktails were well balanced, extremely refreshing !

AMUSE BOUCHE :-

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PERUVIAN SUSHI –
Vinagered rice rolled with nori and stuffed with cucumber and avocados.
Sprinkled with japanese togarashi spice mix and topped with peruvian amarillo chilli infused garlic aioli.
Served with gari and soya sauce.
The palate cleanser was fantastic, japanese sushi was given a peruvian touch.
The starch content of the rice was reduced and the amarillo chillies gave the oomph factor !!

SALADS :-

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MEZZE PLATTER –
A trio of three salads : 

– TOMATO GET TOGETHER
A salad of tangy red and yellow cherry tomatoes flavoured with zesty lemon basil dressing and a surprise tomato made by spherification.

– QUINOA SALAD
A healthy green quinoa salad flavoured with mango and balsamic vinaigrette.

– TRUFFE HUMMUS
A fresh green parsley tabouleh served with truffle oil infused chickpea hummus.

All the three salads were fabulous, truffle infused hummus unique was outstanding !!

SOUP :-

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CRAB MEAT SPHERES –
Smooth creamy lobster bisque served with hollow deep fried sphere filled with crab meat/arugula leaves and french vinaigrette.
The luscious lobster broth soup was fantastic, the crunchy sphere with fresh  soft crab meat filling elevated the experience to another level.

APPETIZERS :-

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BRIE AND TRUFFLE SOUFFLE –
Light airy souffle stuffed with brie cheese, drizzled with truffle oil and sprinkled freshly grounded black pepper.
Served with buttered brioche bread.
This is a signature dish of chef Hemant Oberoi and it’s seriously sophisticated, impressive and insanely delicious.
Calling this cheesy souffle melt in your mouth will be a understatement.
The only purpose of serving a bread was to help you wipe the plate clean.

MAINS :-

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CHILEAN SEABASS | PRAWNS –
Seabass fish fillet and jumbo prawns pan seared with rocoto chillies.
Served on a bed of spinach orzo pasta and beurre blanc sauce.
Garnished with chlorophyll dressing.
The fish and prawns were perfectly pan seared, the heat of the peruvian chillies was beautifully balanced with white butter and wine beurre blanc sauce. Loved it !!

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CRY-O-PAC THREE MUSHROOM RAVIOLI –
Ravioli pasta stuffed morel/portobello and button mushrooms, cryopaked in metal tins with pecan nuts/sage and butter, steamed on order.
Served with roasted oats and perigord black truffle foam.
The complex cooking technique pays off, the sage butter sauce has a beautiful flavour of pecan nuts as they were cooked together in the sealed metal tin.
Black truffle foam adds another layer of flavour, oats give the much needed crunch. Fantastic !!

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POLLO BRASA GRILLED SPRING CHICKEN –
Peruvian chicken grilled with skin on, served with a flavourful brown jus and yellow corn kernals.
Simple yet comforting, it was all about how beautifully the chicken meat was falling apart from the bones.

DESSERTS :-

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CHOCOLATE MILK FEUILLE –
Thin chocolate sheets layered with soft chocolate droplets made with dark and white chocolate.
Garnished with pecan nut.

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THREE MILK PARAFIT –
Cool parafit made with goat/cow and buffalo milk.
Drizelled with caramel sauce and garnished with candid popcorn.
Served on nitro ice plate.

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CHOCOLATE SHAWARMA –
Mini shawarma machine bought next to the table with revolving dark chocolate and sponge cake.
Freshly scraped chocolate sponge cake served with homemade rose petal ice cream.

All the three desserts were absolutely devine but the never seen before chocolate shawarma stole my heart !
The chocolate was gooey and it tasted extremely delicious with the cool rose flavoured ice cream.

Overall, It was a splendid experience !
The restaurant has a beautiful old world charm, their service is extremely courteous and their food “Redefines” modern cuisine….
“Be subtle on flavours, present it with finesse.”

Go try indulge !

anandtiwari.in

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