The Italian dinner-only restaurant of the Marriott, Alto Vino, is now open for lunch. Diners can choose from set vegetarian and non-vegetarian meals that include a salad, soup, main course and dessert. The menu changes everyday, so diners need not worry about cuisine-boredom setting in.
We opted for the non-vegetarian lunch that started with a generous portion of warm Chicken Salad. Chicken pieces bursting with the sweetness of roasted bell peppers and peppery arugula leaves tossed with softened pieces of garlic, basil and dill in an olive-oil dressing made for a lip-smackingly good salad.
Up next, was the Tomato Soup, but as we don’t enjoy this soup, we requested if we could be served something else, instead. We were graciously offered two suggestions: a clear chicken or vegetable broth. We opted for the latter. The veggie soup had juliennes of zucchini, cabbage and carrots in what tasted similar to an Oriental broth. The perfectly toasted garlic bread proved the highlight of the course.
For the mains, we could choose from chicken or fish, or a vegetarian pasta. We chose the Red Snapper on a bed of warm asparagus. The fillet was grilled to melt-in-the-mouth perfection on the inside, while retaining a crispness on the outside. The fish was cooked the way we like it: unmarred by spices and condiments. The crunchy asparagus in an olive-oil dressing provided the dish with bite. We also liked the warm Ciabatta bread they served on the side, accompanied by a black olive tapenade and a vegetable tapenade — both of which were strictly okay.
Dessert meant a choice between the signature tiramisu and a Ninim Bo. We opted for the latter, which is a triple-layered dessert. The coconut and dried-fruit chocolate base is topped with a layer of mango mousse that is not cloyingly sweet, followed by a layer of dark chocolate. It’s a heavenly combination and we happily helped ourselves to seconds, paying little heed to the extra calories. This was a day well spent!