River to Ocean is a fine dining seafood speciality restaurant located at Palladium Mall, Mumbai.

Beautifully done up, the restaurant specialises in seafood from across the globe.

It’s global cuisine menu has been curated by keeping “fruits of the sea” at the epicenter.

The food menu is a mix of cold bar, salads, caviar, chives, grills, soup, appetizers, curries, mains and desserts.

They also have an option to make your favourite seafood in your desired sauce.

The menu has ninteen plus variety of seafood but chicken, lamb and veg dishes are also there in the food menu.

So here is what I had –

COCKTAIL :-

BLOSSOM FIZ –
Gin based cocktail made with white wine, orange, grapefruit, vanilla and citrus bitters.
Mild and citrusy, Refreshing !

SOUP :-

CRAB AND LEEK –
Crab creme soup with roasted leek and crab stick tempura.
The mild subtle flavour of crab was intact in the creamy broth, crab stick tempura added texture.

SALAD :-

HAMACHI & CAVIAR –
Pounded hamachi fish served with tobiko, black caviar, avocado tartare, chopped chives and japanese mayo.
It was all about the delicate flavour of the finely cut raw fish, Nice !

APPETIZERS :-

NEW ENGLAND LOBSTER ROLL –
Brioche toasted bread topped with butter poached lobster and truffle oil.
Really nice, loved the softness of the beard, went brilliantly with the lobster meat.

SQUID CHILLI PEPPER FRY –
Batter fried calamari rings tossed with chillies and garlic, garnished with golden fried cashew nuts.
The squids weren’t chewy, they were super crispy and well seasoned. Nice !

LOBSTER AND CAVIAR –
Lobster meat tossed in butter and cream, garnished with black caviar and drizelled with truffle oil.
The lobster was absolutely fresh and delicious, it was beautifully presented besides a lobster tail shell.

XO CARABINEROS –
Prawns tossed in xo sauce and garlic, served with prawn crackers.
The xo sauce originated in Hong Kong, it’s a dried seafood based sauce that contains dried scallops, prawns, garlic and chillies.
The wok tossed prawns tasted delicious in the xo sauce, crispy prawn crackers acted as the perfect accompaniment.

MAINS :-

INDIAN LOBSTER –
Indian origin lobster made in your choice of sauce, I chose traditional chilli.
It contained chilli flakes, garlic, butter, chilli oil and chopped green chillies.
I ordered power grain as a side.
The lobster was poached, the accompanied sauce was spicy and garlicky, made the lobster taste absolutely delicious.

DESSERTS :-

TRUFFLE ICE CREAM –
Homemade black truffle ice cream, coated with charcoal, served on a bed of mud cake and candied nuts, garnished with gold leaf.
Comes along with hot chocolate sauce.
Insanely delicious, the flavour and aroma of black truffle went really well with the vanilla ice cream. Nuts added a nice crunch.

Overall I had a blast !
River to Ocean is a seafood paradise.
The beauty of it is the freshness of the seafood used in the cooking.
Majority of it is sourced from the indian shores, this insures it’s freshness.

Go try indulge !

anandtiwari.in

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