All posts by All Things Nice

The Art of Entertaining: Nuances of entertaining at home

An extract for the Diwali Issue of BBC GoodHomes: 

1)Before you plan a wine and cheese party at home, what are the basic things that one should keep in mind?

Well to begin with how many people are coming, making sure you have enough wine glasses, decanters, cheese boards, cheese knives and accompaniments to go along with the cheese and wine like crackers, olives, balsamic vinegar and select fruit.

2)If it’s a wine and cheese party, what should be the host’s perfect shopping list? 

Lots of wine and cheese to begin with ! different styles of wine and an assortment of cheese. I like to open up a range of styles –  2 to 3 reds, a rose´, some sparkling and 2 to 3 whites if I have enough guests. This way everyone has get their style of wine that they prefer, everyone can experiment and move from one wine to the other and also because a variety of cheese will be served, there will be a wine that is simply delicious with that cheese instead of doing an assortment of cheese that has to go with one or two wines.

I’m a stickler for glassware so ensure you have the right glasses. I also think decanters not only help in opening up the wine but look fantastic on any table. A couple of decanters in different shapes will make that table even more inviting.

3)What are the absolute must-have wines that one should stock? 

That’s a very personal choice since one persons taste will differ from another but generally , Champagne and or high quality sparkling wine. Red, rose  and whites from all over the world showcasing a range of varieties, a couple of dessert wines. A few top end wines from those special occasions or if you’re like me then top end wines for today. If stocking wine at home then invest in a wine fridge, not only does it look super but will help you maintain the quality of your wines in the right way. When I have guests from out of town I usually pull out my stock of favourite Indian wines just to show what we can do here as well.

4)Which wine goes with which cheese?

All of them. The world of wine and also cheese for that matter is just so large that there is always a wine to go along any kind of cheese. Keep in mind that wines with high acidity,  Sauvignon Blanc or sparkling wine for example will go with softer cheeses,  wines in high tannin structure will go with hard cheeses. Pair semi hard cheese’s with medium bodied wines. Don’t be afraid to experiment. Instead of trying your favourite blue cheese with a sweet wine which works wonderfully, also try with a full bodied tannic red and see if that works for you, you might prefer it.

5)When you are choosing your wines, what are the aspects that you look for? 

I like to experiment with wines I have not tasted before so I am looking for something new. Perhaps a new grape variety, producer or region I have not come across before or experimented with enough. But when entertaining its important to make sure that your guests aren’t the guinea pigs unless they themselves have a thirst for experimentation as well. I generally keep a few crowd pleasers and also a couple of wines that I know will be completely new to everybody.

6)What’s your secret mantra to be a perfect host?

Really simple. Be warm and hospitable and make sure your guests glass is always full.

Written by: Nikhil Agarwal – Director & Sommelier, All Things Nice

Sangria and its evolution

Extract of the article by Nikhil Agarwal in Sunday-Midday | Sangria Story

1) Share the history of sangria. Classically, what were the ingredients used? Any back story of how it became popular?

The Romans planted vines in Spain for making wine. Red wine was used to make Sangria originally along with fruits, spices and brandy. Two probable reasons it became popular, at that time water was not safe to drink and wine was drunk since it had alcohol in it to keep diseases at bay. This way of drinking wine was cooling and refreshing and became popular in the hot Spanish summers. Tourist coming into Spain or Portugal for that matter flocked to drink Sangrias and took the concept back to their own countries where they became quickly popular as well.

2) What is the process of making sangria? Please answer in detail, how the fruits are fermented any particular sizes?

To start with, put together a good red or white wine, fresh fruits depending on what sangria recipe your following, fruit juice and brandy for making a good Sangria. The better the ingredients the better the sangria. I’m not saying buy an expensive bottle of wine, just a wine that you would not mind drinking on its own. Also keep the mix together in a bowl or jar for sometime to allow the flavors of all the ingredients to come together. Keep in a fridge to make it cool. Use sugar or simple syrup, or juice concentrate ( from Monin for example) as per desired sweetness or flavour. Try sparkling wine to top of the mix in the glass to give it a little zest if you like.

3) What wine goes best with what fruits-ingredients?

Wines like Chenin Blanc, Riesling or Viognier that have either very tropical fruit or floral notes go with the fruits used to make Sangria. In reds try medium bodied wines from grape varieties like Merlot and of course Tempranillo. Don’t use wines with too much oak or any oak at all.

4) Can you tell me a little about the red and white wines which are favorable for making sangria? You mentioned brandies too right?

Some people believe that the quality of wine is not important as so many other ingredients are used. But for a good tasting Sangria one must use a wine that tastes good on its own. Fruitier styled wines whether red or white work well.

5) What type of food is enjoyed with sangria?

Sangria is not a serious drink for food pairing. Enjoy it own its own or with appetizers and forget about the pairing bit.

6) Did sangria earlier meant to be a ladies’ drink? 

No I don’t think so. It’s only in our whisky soaked Indian minds that we think lighter style alcohol beverages are for the ladies.

7) Discuss the contemporary flavours used today? Some restaurants have peach and blue berry sangria… Comment on the popularity of sangria’s.

Sangria is becoming extremely popular in India. Pali Village Cafe in Bandra put in on the map and other restaurants have fabulous promotions working towards getting people to drink Sangria. Each restaurant or bar has their own version and the forward thinking ones are experimenting with new styles as well. It’s hot here in India so I’m not surprised that Sangria has taken off, plus its also a starting point for some people on their journey to drinking wine which itself is getting very popular.

New Drinks That Have Become Associated With Certain Social Situations

An extract of the article written by Nikhil Agarwal in Vogue Food & Drink Guide.

1. Why do you think patrons are preferring flavored mojitos over regular mojitos? 

Because woman today are looking for something new and are constantly experimenting to find the the next new thing that they like.

2. Could you give me 3-4 examples of such a change in drinking preferences?

I think wine is becoming extremely popular these days, specially when it comes to lunches whether done socially or for work.  There is also a cocktail revolution going on and I see women looking to try new powerful cocktails on a night out with the girls. At the same time I see a serious fondness for whisky and single malts on nights out with the girls or in general.

3. What do you think are the new Sangria and Martini?

– New Sangria – Sangria’s are relatively new to India on a larger scale and do really well at Sunday Bunch or sun downers but I think Prosecco or well made Indian sparkling wine is going to be a trend in the future for Sunday brunch.

– New Martini –  A glass or two of wine is certainly the new trend  for working lunch, drinks with colleagues

By Nikhil Agarwal
Director & Sommelier, All Things Nice

Beyond The Bar by Grey Goose at Asilo

ONDREJ POSPICHAL AT GREY GOOSE BEYOND THE BAR 3A couple of All Things Nice members and us went to Asilo a few nights ago on invitation from Asilo’s Sanam Sippy and Grey Goose. We were there to taste cocktails prepared by internationally renowned bartender Ondrej Pospichal for Grey Goose’s Beyond The Bar programme and to indulge in Asilo’s ambience and food. Situated on the top of the Palladium hotel, Asilo is Bombay’s highest bar and is truly spectacular.

asilo

Any night with a seven drink minimum on the itinerary is destined to be a fun night. Ondrej went on to present his ‘Signature Seven’, a series of seven cocktails made especially with Grey Goose, inspired by spices available at local markets. One of the cocktails was named after the capital city, ‘New Dilli’, inspired by the DilliHaat souk where different flavors of India blend in. Nope, no drink named after Bombay but we forgive him.

Programmes such as Beyond The Bar are super because it gives bartenders in India training to be creative with cocktails and flavors which are different from the usual concoctions some of which we are getting tired off.

 asilo 2

Folks I could go on about the drinks and food but you’ve got to go to Asilo for yourself and soak it all in, my personal favourite was the New Dilli and the Martini (my 8th drink, on my 9th I attained what I call “The Wisdom”) that Ondrej made specially for me. You can try making them on your own if you like, see below for how…Happy Drinking….

Nikhil –  All Things Nice.

ONDREJ POSPICHAL AT GREY GOOSE BEYOND THE BAR 5   ONDREJ POSPICHAL AT GREY GOOSE BEYOND THE BAR 3

Signature Cocktail recipes:

  1. NEW DILLI
  • 50 ml     Grey Goose Vodka
  • 5 cm       stalk Fresh Dill
  • 25 ml        Apple Juice
  • 25 ml       Fresh Celery Juice
  • 15 ml       Fresh Lemon Juice
  • 15 ml        Sugar Syrup
  • 2 dashes   Celery Bitters
  • Method    Shaken/ Straight
  • Glass       Martini glass

Inspired by the DilliHaat souk where different flavors of India blend in. the same way, this cocktail will take your senses on a journey where popular flavors of India like fresh dill, celery, fennel seeds will add distinct native flavor.

  1. L’APERTIF 
  • 35ml       Grey Goose Vodka
  • 15ml        Lillet Blanc/Martini Dry
  • 2dashes    Green Chartreuse
  • 25ml         Bombay Sapphire Gin
  • Method     Stirred/ Straight
  • Glass         Martini Glass

A French based pre-dinner cocktail inspired by the liking of James Bond. Infused with the strong and aromatic tonkabean which adds a hint of sweetness on the palate and leaves a refreshing sensation.

  1. WELCOME PUNCH
  • 50ml        Grey Goose Vodka
  • 15ml         Campari
  • 35ml        Homemade sage & white wine syrup
  • 30ml        Pineapple Juice
  • 25ml        Fresh Lemon juice
  • Top up     Sparkling wine / Soda / Tonic water
  • Method    Straight/ Big blocks of ice
  • Glass        Tea cup / wine glass

A cocktail which defines your personality by the choice you make between sparkling wine, tonic water or soda. Instilled with fresh sage, softened in white wine it complements the bitterness of Campari and silkiness of Grey Goose vodka.

  1. SENSE OF GOOSE
  • 40ml           Grey Goose Vodka
  • 1 big slice   Fresh ginger
  • 10ml           Tequila Blanco
  • 15ml           Honey water
  • 20ml           Lemon Juice
  • 6 pieces      Green cardamom
  • 25ml           Mozart Black (or Crème de Cacao Dark)
  • Method       Shaken / crushed ice
  • Glass           Rock Glass

Every ingredient in this cocktail gives your sense of taste of taste an imaginative run. A heartfelt blend of Grey Goose, tequila, honey water and green cardamomwhich is not so sharp on the palate but surprisingly sweet in the end.

  1. WORLDWIDE SWEET 
  • 4ml            Black pepper infused Grey Goose L’Orange vodka
  • 30ml          Crème de Peche (Peach Liqueur)
  • 30ml          Coffee liqueur
  • 10ml          Sugar syrup
  • 2tsp           Cocoa powder
  • 1 pinch      Sea salt
  • Method     Shaken / cubes
  • Glass        Rock glass

The world at your table. This cocktail brings together different varieties of chocolates from around the world. With a hint of peach and coffee flavor, you are sure to experience the finesse across your palate.

  1. HINT OF GREEN
  • 40ml        Grey Goose Le Citron vodka
  • 30ml        Homemade pineapple-coriander syrup
  • 20ml        Fresh lemon juice
  • Top up     Sparkling wine
  • Method    Shaken/ straight
  • Glass       Champagne glass

The name says it all. A refreshing mix of cocktail made with pineapple-coriander syrup, lemon juice and some freshly picked coriander leaves to garnish it. Very sophisticated welcome drink to suit any occasion and time of the day.

  1. LORD OF THE DOGTOWN
  • 40ml        Grey Goose vodka
  • 20ml        Agave water
  • 25ml        White Grapefruit Juice
  • Top up     Sparkling wine
  • Method    Shaken
  • Glass        Champagne Glass

A signature blend of five hand-picked spices (cinnamon, stevia, peppermint, grapefruit & black tea) is combined with the exotic flavor of Assam tea. Infused with Grey Goose vodka, this concoction is mixed with Agave and white grapefruit which makes it the best seller cocktail.

Opium Den, Trident Nariman Point

A favorite watering hole of locals and expatriates alike, Opium Den is an ideal getaway for comforting afternoons or fun filled evenings with pours of signature martinis, daiquiris, classic cocktails and a premium selection of wines and spirits.

Opium Den11

30% off on Indian & International wines

Note: Opium Den is only offering their wine list at 30% off, for set course meals you could visit India Jones or Vetro at the same hotel.

WINES BY THE GLASS

CHAMPAGNE AND SPARKLING WINE

SULA BRUT, NASHIK, MAHARASHTRA, INDIA

BRUT, CHANDON

SPECIAL CUVÉE, BOLLINGER

WHITE WINE

2011 SAUVIGNON BLANC, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2013 CHARDONNAY, FRATELLI, SOLAPUR, MAHARASHTRA, INDIA

2009 CHARDONNAY, RUPERT ROTHSCHILD, SOUTH AFRICA

2011 MOUTON CADET BLANC, BARON PHILIPPE DE ROTHSCHILD, BORDEAUX AC

RED WINE

2010 MERLOT-MALBEC SATORI, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2011 SANGIOVESE, FRATELLI, SOLAPUR, MAHARASHTRA, INDIA

2011 SANGIOVESE PATER, MARCHESI DE’ FRESCOBALDI, TUSCANY IGT

2011 MOUTON CADET, BORDEAUX, FRANCE

2010 ESCUDO ROJO, BARON PHILIPPE DE ROTHSCHILD, MAIPO VALLEY, CHILE

SAKÉ

KADEN TEZUKURI, MASUMI 15%
PREMIUM GINJO SAKÉ,.FRESH AND LIVELYFRAGRANCE, SOFT, SMOOTH MOUTH FEEL WITH A DRY AND CLEAN FINISH

KARAKUCHI KIPPON, MASUMI

KIPPUKU KINJU, MASUMI

TOKUSEN, MASUMI 15%
OFF-DRY, LIGHT BODIED AND EASY-GOING. BEST SERVED WARM

OKUDEN KANZUKURI JUNMAI

WINES BY THE BOTTLE

CHAMPAGNE

SPECIAL CUVÉE, BOLLINGER

BRUT ROYAL, POMMERY

BRUT IMPERIAL, MOËT AND CHANDON

MOËT & CHANDON BRUT IMPERIAL ROSE

1996 DOM PERIGNON, MOÊT & CHANDON

SPARKLING WINES

SULA BRUT, NASHIK, MAHARASHTRA, INDIA

BRUT, CHANDON

OLD WORLD WHITES

ITALY

2012 PINOT GRIGIO ‘DANZANTE’, VENEZIE, IGT

2012 ROERO ARNEIS, MARCHESI DI BAROLO, ROERO ARNEIS DOC

2010 SAUVIGNON BLANC, LIVIO FELLUGA, COLLI ORIENTALI DOC

FRANCE

2011 MOUTON CADET BLANC, BARON PHILIPPE DE ROTHSCHILD, BORDEAUX AC

2012 CHABLIS, LOUIS JADOT, CHABLIS AC

2010 POUILLY FUISSE, LOUIS JADOT, FRANCE

2008 MEURSAULT, LOUIS JADOT, COTE DE BEAUNE AC

SPAIN

2013 VINA ESMERALDA, MIGUEL TORRES, PENEDES, SPAIN

2008 CHARDONNAY MILMANDA SINGLE VINEYARD, TORRES, DO

OLD WORLD REDS

ITALY

2010 SANGIOVESE PATER, MARCHESI DE’ FRESCOBALDI, TUSCANY, IGT, ITALY

2012 BARDOLINO, ALLEGRINI, CORTE GIARA, DOC, ITALY

2012 COL DI SASSO, CASTELLO BANFI, TUSCANY, IGT, ITALY

2011 BARBERA D’ALBA, ‘RUVIE’, MARCHESI DI BAROLO, BARBERA D’ALBA DOC

2012 DOLCETTO D’ALBA, MARCHESI DI BAROLO, DOLCETTO D’ALBA DOC, ITALY

2012 VALPOLICELLA CLASSICO, ALLEGRINI, VALPOLICELLA CLASSICO DOC, ITALY

2011 LE VOLTE DELL ORNELLAIA, TOSCANA IGT

2010 CA’MARCANDA PROMIS, GAJA, TUSCANY, IGT, ITALY

2010 BARBARESCO, MARCHESI DI BAROLO, BARBARESCO, DOCG, ITALY

2011 SITO MORESCO, GAJA, ROSSO, LANGHE, PIEDMONT, ITALY

FRANCE

2011 MOUTON CADET ROUGE, BARON PHILIPPE DE ROTHSCHILD, BORDEAUX AC

2010 BOURGOGNE, PINOT NOIR, LOUIS JADOT. FRANCE

2007 CORTON GRAND CRU, LOUIS JADOT, COTE DE BEAUNE AC

SPAIN

2010 CABERNET SAUVIGNON, GRAN CORONAS, TORRES, DO

2009 CABERNET SAUVIGNON, MAS LA PLANA, TORRES, DO

NEW WORLD WHITES

SAUVIGNON BLANC

2013 SAUVIGNON BLANC, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2011 SAUVIGNON BLANC, THE BROKEN FISH PLATE

2013 SAUVIGNON BLANC, VILLA MARIA, MALBOROUGH

2012 SAUVIGNON BLANC ‘LA ISLA’, TARAPACA, LEYDA VALLEY DO, CHILE

SAUVIGNON BLANC, CLOUDY BAY

CHARDONNAY

2013 CHARDONNAY, FRATELLI, SOLAPUR, MAHARASHTRA, INDIA

2012 THE OLIVE GROVE CHARDONNAY, D’ARENBERG, MCLAREN VALE, AUSTRALIA

2012 CHARDONNAY VINTNER’S RESERVE, KENDALL JACKSON, CALIFORNIA, USA

2012 CHARDONNAY, BENZIGER, CALIFORNIA, USA

2009 CHARDONNAY, RUPERT & ROTHSCHILD, VIGNERONS, BARONESS NADINE, SOUTH AFRICA

2013 CHARDONNAY, CHINKARA, VICTORIA, AUSTRALIA

2010 CHARDONNAY, STAGS’ LEAP, NAPA VALLEY, USA

PINOT GRIGIO

2012 PINOT GRIS, ERATH, OREGON, USA

CHENIN BLANC

2013 CHENIN BLANC, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

NEW WORLD REDS

SHIRAZ

2010 SHIRAZ DINDORI RESERVE, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

MERLOT AND ZINFANDEL

MERLOT-MALBEC SATORI, SULA VINEYARDS, NASHIK, MAHARASHTRA, INDIA

2008 ZINFANDEL, ST FRANCIS, SONOMA COUNTY, USA

CABERNET SAUVIGNON AND CABERNET BLENDS

2011 CABERNET SAUVIGNON-SHIRAZ, ‘LA RÉSERVE’, GROVER VINEYARDS, NANDI HILLS, KARNATAKA, INDIA

2011 CABERNET SAUVIGNON-MERLOT, VIGNERONS ‘CLASSIQUE’, RUPERT & ROTHSCHILD, PAARL, SOUTH AFRICA

2010 ESCUDO ROJO, BARON PHILIPPE DE ROTHSCHILD, MAIPO VALLEY, CHILE

2004 CABERNET SAUVIGNON, STAGS LEAP WINERY, CALIFORNIA, U.S.A

PINOT NOIR

2001 PINOT NOIR, VINTNER’S RESERVE, KENDALL JACKSON, CALIFORNIA, USA

2008 PINOT NOIR, BENZIGER, CALIFORNIA, USA

2010 PINOT NOIR, PAVILION, CHINKARA, VICTORIA, AUSTRALIA

Wines are subject to availability

Address: Opium Den, Lobby Level, Trident, Nariman Point, Mumbai

Websitewww.tridenthotels.com

 

 

 

India Jones, Trident Nariman Point

India Jones serves authentic recipes from Burma, Vietnam, Singapore, Hong Kong, Malaysia, Indonesia and Japan. Amongst its many accolades, the restaurant has recently been included in the prestigious Miele Guide 2013 – Asia’s first authoritative and independent guide to the region’s finest restaurants. A Teppenyaki meal here with chef John Mark at the helm, is a culinary delight and a regaling performance that you are sure to enjoy.

India Jones,Trident, Nariman Point, Mumbai Rajah Table

Devour our Chef’s special menu with 3-4 courses paired with wines

NOTE India Jones  is only offering a set course meal paired with  wines, for 30% off on wines please visit Opium Den at the same hotel.

Set Course Menu – Price: Rs. 3500 all inclusive

Vegetarian

First Course: APPETIZER 

Som tom salad

Or

Thai style’ Pomello salad, mildly spiced with a dressing of chili, tamarind and palm jaggery

Paired with a glass of ‘chardonnay Rupert Rothschild, south Africa’

Second CourseMAINS 

Stir fried vegetables in black bean sauce

Or

Stir fried asparagus, lotus stem and water chestnut in a light garlic sauce

(All main courses are served with vegetable fried rice and Chinese greens)

Paired with a glass of ‘Mouton cadet blanc Baron Philippe de Rothschild Bordeaux,France’

Third Course: DESSERT

Assiette of Tab tim Krob and apple pie ice cream

Non – Vegetarian

First Course: APPETIZER 

Malaysian chicken satay

Or

Salt and pepper style prawn

Paired with a glass of ‘chardonnay Rupert Rothschild, south Africa’

Second CourseMAINS 

Wok tossed chicken with spring onions and soya

Or

Steamed fish in Laksa sauce

(All main courses are served with vegetable fried rice and Chinese greens)

Paired with a glass of ‘Mouton cadet blanc Baron Philippe de Rothschild Bordeaux,France’

Third Course: DESSERT

Assiette of Tab tim Krob and apple pie ice cream

Address: India Jones, Trident Nariman Point, Mumbai – 400021.

Vetro – The Oberoi Mumbai, Nariman Point

Vetro presents the best of authentic Italian cuisine. The menu at Vetro focuses on light and delicate food for corporate guests and also provides the perfect setting for social afternoons. Guests can choose from a wide selection of Italian classics, hearty soups, home-made pastas, risottos, seafood and meats.

Vetro, Italian restaurant at The Oberoi, Mumbai

Devour our Chef’s special menu with 3-4 courses paired with wines

 

NOTE Vetro is only offering a set course meal paired with  wines, for 30% off on wines please visit Opium Den at the same hotel.

Set Course Menu – Price: Rs. 2750 all inclusive

Set Menu Wines

Santa Digna Sauvignon Blanc, Chile & Pegus Bardolino, Italy

First Course: APPETIZER (Choice of 1)

Tomatoes and buffalo mozzarella (V)
basil, arugula, extra virgin olive oil

Minestrone (V)
chilli oil, basil pesto, quadrucci pasta

Second CourseMAINS (Choice of 1)

Truffle filled gnocchi (V)
buttered baby vegetables

Asparagus risotto (V)
pine nuts, pecorino sauce

Aubergine “alla Parmigiana” (V)
buffalo mozzarella, basil oil, tomato sauce

Seafood risotto
prawns, squid, octopus, calamari

Pan seared bekti
eggplant, zucchini and pepper caponata, morels

Slow roasted chicken
confit potatoes, honey crystals, caramel sauce

Third Course: DESSERT (Choice of 1)

Tiramisu
raspberry sorbet

Gorgonzola cheesecake
red wine poached pears, red wine and cinnamon ice cream

Address: Vetro, lobby level, The Oberoi, Mumbai

Website:  www.oberoihotels.com

Out of the Blue, Bandra | Powai

Set in an ambience of muted lighting, soft music and intimate seating, Out of the Blue offers a sheer delight with an authentic menu carved with creative twists. Famous for Gourmet Sizzlers, Trademark Fondues, BBQ’s, Pastas and Risotto’s, the restaurant servers food with a flavor of fun, entertainment & unforgettable memories. If you are looking to treat your taste buds like never before the team at Out of the Blue simply awaits your presence, in order to be able to offer a memorable meal experience.

IMG_6488

30% off on Indian & International wines Or Devour our Chef’s special menu with 3-4 courses paired with wines

Set Course Menu – Price: Rs. 1950 all inclusive

First Course (Choice of one)

Spinach Feta Tangerine Salad
Spinach, chilled rocket, caramelized walnuts, orange segments topped with feta crumble in a tangerine drizzle
Wine: Reveilo Grillo

7 Layer Dip
Seven layered dip served with lavash and pita
Wine: Zampa Soiree Brut

Duos of Charcoal Grilled Chicken
Hummus and Cajun marinated chicken charcoal grilled
Wine: York Cabernet Sauvignon

Spinach And Feta Spanakopitta
A delicious, golden crisp,light baked Greek phyllo pastry filled with spinach and feta cheese with garlic aioli
Wine: Grovers Sauvignon Blanc

Mezze Platter
Lebanese dips Baba ghanoush, labneh, hummus with falafel served with lavash and pita bread
Wine: York Chenin Blanc

Second Course (Choice of one)

Pasta With Tomato Confit
Refreshing, light, flavourful slow cooked tomatoes with pasta and parmesan cheese
Wine: MAN Family Warrelwind Sauvignon Blanc

The Ultimate Spaghetti Carbonara
Classic, creamy parmesan sauce with bacon, green peas and cracked black pepper topped with fried egg
Wine: MAN Family Skaapvelkd Ou Kalant Cabernet Sauvignon

Chicken Cooked Under A Brick
Crispy and succulent chicken thigh with balsamic rosemary glaze. Served as Sizzler or plated main course
Wine: Grovers La Reserve

Iron Skillet Cajun Blackened Basa
Iron skillet lends its unique flavour. Accompanied with olive tapenade and vegetable fondant. Served as sizzler or plated
Wine: Grovers Sauvignon Blanc

Duck Confit
Slow cooked duck ,green peppers and beer jus, hand pressed garlic potatoes, butter tossed pok choy, braised red cabbage and mushroom pilaf. Served as sizzler or plated main course
Wine: York Cabernet Sauvignon

Cottage Cheese Mustard BBQ
Grilled cottage cheese, fresh mustard bbq sauce, cheddar mash, grilled vegetable and rice. Served as sizzler or plated
Wine: Yellow Tail Shiraz

Cottage Cheese Mascarpone Polenta
Grilled cottage cheese, romesco sauce, mascarpone polenta, mushroom confit pilaf and grilled vegetable. Served as sizzler or plated
Wine: Niel Joubert Chardonnay

Third Course (Choice of one)

Banoffee
A combination of banana & toffee. Topped with whipped cream& chocolate sauce
Wine: Late Harvest Chenin Blanc

Molten Chocolate Cake
A warm chocolate cake with fudge filling topped with ice cream & chocolate sauce
Wine: Late Harvest Chenin Blanc

CHOOSE ANY WINE FROM THE WINE LIST BELOW AT 30% OFF

Champagne & Sparkling & Dessert Wine
Zampa Brut- India
Zampa Soiree Brut Rose
Luna Argenta Prosecco- Italy
Philippe Gonet, Blanc de Blanc , Brut
Late Harvest Chenin Blanc Pint-India

White Wine – Light Fruity Whites
Grover’s Art Collection Viognier (pronounce vee-ohn-yay)
Out of The Blue Chenin Blanc-India
York Chenin Blanc- India
Selbach Riesling Incline, Germany
Ricossa Gavi DOCG- Italian
Neethlingshof Estate, Gewürztraminers-South Africa
St. Urbans-Hof, QbA, Riesling-Germany

Medium, Fruity Whites
Reveilo Grillo- India
Grover’s Sauvignon Blanc – Bronze Medal Hong Kong International Wine Challenge
MAN Family, Warrelwind Sauvignon Blanc- South Africa
Maipo Valley,Santa Rita 120 Sauvignon Blanc -Chile
Saint Cosme, Little James’ Basket Press,White-France
Allan Scott Single Vineyard Moorlands Sauvignon Blanc-NewZealand

Full, Dry Whites
Reveilo Chardonnay-India
Reveilo Chardonnay Reserve- India
Niel Joubert Chardonnay-South Africa
Yellow Tail Chardonnay-Australia

Rose Wine
Out Of The Blue Rose-India
Zampa Rose-India
Yellow Tail Rose

Red Wine -Light Fruity Reds- Spicy, Peppery Warming Red
Grover’s Sante Shiraz- India
Out of The Blue Syrah- India
Emilia Romagna, Sangiovese Rubicone Soledoro-Italy
MAN Family Skaapvelkd Shiraz- South Africa
Grover’s Art Collection Shiraz
Reveilo Sangiovese- India
MAN Family, Bosstok Pinotage-South Africa
Yellow Tail Shiraz-Australia
Marlborough,Saint Clair, Pinot Noir-New Zealand
Patz & Hall, Pinot Noir-California

Medium, Smooth Reds- Juicy, Fruit led
Reveilo Merlot- India
Yellow Tail Merlot- Australia
Santa Rita 120 Cabernet Sauvignon-Chile
Paula Malbec- Argentina
York Cabernet Sauvignon- India
MAN Family Ou Kalant Cabernet Sauvignon-South Africa
Saint Cosme, Little James’Basket Press, Red-France
Bibi Graetz, Casamatta, Rosso-Italy
Full, Tannic Reds- Oaked, Intense,Concentrated
Zampa Grand Chêne
Reserve-India
Rioja, Roda Sela- Spain
Grover’s La Reserve-India- Best New World Wine-Decanter Magazine
Ricossa Barolo DOCG- Italy

Wine Cocktails
Bellini – Vodka, peach syrup, orange juice and
sparkling wine
Arctic Kiss – Vodka, sparkling wine
Sangria Red – Red wine, triple sec and mixed fresh
fruits
Pomegranate Mimosa – Pomegranate juice & sparkling wine
Sangria White – White wine, triple sec and mixed fresh
fruits
Sangria Rose – Rose Wine, triple sec and mixed fresh
fruits
Mimosa – Orange juice and sparkling wine

Wines are subject to availabilty

Address:
Khar : 14, Union Park, Khar West, Off Carter Road, Mumbai – 400052.
Powai : 1st Floor Haiko Place Central Avenue, Hiranandani Gardens, Powai, Mumbai – 400076

Website: www.outoftheblue.co.in