The kitchen and mixology at the new restaurant are both headed by a women-led team with chef Beena Noronha curating the menu and Fae Baretto helming the bar programme
Updated on : 04 October,2023 01:43 PM IST | Compiled by : Nascimento Pinto
Some signature dishes include Aviator Salad, Tropical Ceviche, Ramen Lasagna, Japanese Ahi Tuna Nachos, Beetroot carpaccio featuring golden beetroot, and Purple Potato Gnocchi. Photos Courtesy: Gigi
The expansive two-storey space, spread over 6,000 sq ft has been a passion project in the making for co-founders, Pawan Shahri, Dhaval Udeshi and Nikita Harisinghani in partnership with Afsana Verma.
The 150-seater space features a mix of long communal tables, plush sofas, an island bar and two intimate private dining spaces—The Eliot Room and The Jade Room.
Patrons can unwind at the large island bar, and there is also a smaller cocktail and coffee bar, where you’re encouraged to make your own DIY cocktails. Inspired by the four seasons, this bar will spotlight one particular spirit each season.
Chef Beena Noronha takes an ingredient-forward approach with each dish, bringing her signature flair for flavour combinations such as using wasabi cream for a classic risotto, a miso-infused beurre blanc, and matcha-inspired flavours for the desserts.
Drawing inspiration from different eras, be it pre-dawn and punch cocktails dating back to the 16th century to the Prohibition Era, Golden Age cocktails, the speakeasy culture, cocktail revival and rediscovery to molecular mixology, along with a section dedicated to the Japanese cocktail revolution.
