Lonavala’s first sky bar pairs panoramic quiet with cosmopolitan clarity — on the plate and in the glass
Thai Curry Rice, Pesto gnocchi with burrata and Crispy crackling prawn
A drive away from the city’s static chaos, Lonavala has always offered green relief and slower air. Especially in the monsoon. What it hasn’t had — until now — is a place where travellers can pause in the landscape without losing the edge of an upscale offering. Set against the Sahyadris, that’s what Marquee at Radisson Resort & Spa, Lonavala sets out to offer.
Two years in the making, General Manager, Faisal Nafees tells us, “Lonavala’s primary tourist market is Mumbai and Pune, and while the town is rich in natural beauty, it lacks a premium experiential dining option. That’s where the idea of Marquee came, for people who are looking for culinary excellence and a cosmopolitan vibe of the city with the calm of the mountains.”
Marquee is a space built around transitions — just like the sky shifts from daylight to dusk to starlit quiet, the atmosphere here captures Nature’s drama and evolves through the evening. That idea of transcendence drives the design. Earthy tones ground the space, while a fully retractable glass roof and movable panels allow it to adapt — open to the sky on clear nights; sealed and climate-controlled during monsoons or warmer evenings. “Regardless of weather, the view remains central. Every table offers a clear, unobstructed frame of the surrounding hills — the true hero of the space,” says Faisal.
Upon entry, you are invited with elemental contrasts — water and fire. The air conditioning ducting too is seamlessly integrated into the design. The space is divided into three zones: the Rock Bar, the Lounge, and the Sunset Deck, each offering a distinct yet connected experience. The bar, carved from stone and stretching 25 feet, is the sculptural anchor. One striking detail: ancient kettlebells — once used in traditional strength training — stand as both art and metaphor. Their weight, material, and history echo the ruggedness of the mountains beyond.
Pan-Asian and Mediterranean were chosen for their global appeal and strong resonance in India. “Asian cuisine brings bold, sweet, spicy, and umami notes, while Mediterranean food reflects warmth, slow living, and a legacy of shared meals passed down through generations,” says Faisal.
Executive Chef Shyam Gupta adds, “We aimed to strike a balance between the familiar and the inventive, between comfort and curiosity. The challenge was to bring together diverse influences, such as sushi and spaghetti, without creating confusion so the focus was on cultural integrity, using authentic flavours, aromas, and techniques that respect the roots of each dish. The menu is built for two core diners: the comfort-seeking traveller and the urban diner looking for a destination-worthy experience. That meant offering soulful dishes alongside innovative ones.
Black Gold Pan-Fried Gyoza and Whole Stir-Fried Pomfret
We work with local ingredients wherever possible and adapt our methods based on variables such as weather, footfall, and reservations. For example, in Lonavala’s humidity, we use techniques like sous vide to maintain consistency and control. That’s what keeps the menu alive.”
We started with the Rainbow Maki (Rs 850)—clean layers of seafood and avocado over tightly rolled rice, each bite balanced and precise; followed by the Crispy Chicken (Rs 850), featuring a thin crust, warm glaze, just enough heat and sweetness to hold your attention.
The Truffle Mushroom Cappuccino (Rs 550) arrived in a cup, earthy and warm; the foam was light and quick to dissolve, with the flavour sitting deep without being heavy. The Black Gold Pan-fried Vegetable Gyoza (Rs 650) was crisp-edged and soft-centred, the garlic soy profile holding steady throughout.
The Crispy Lotus Stems lacked crunch but the black bean and garlic crumb lifted the flavours. The Crispy Crackling Prawn (Rs 700) was punchier with fried edges and garlic flavours that paired well with the sauce. The Fettuccine Pasta (Rs 850) was creamy and delicious but the soft-pillowy Pesto Gnocchi with burrata (Rs 950) turned out to be a crowd pleaser.
The Whole Stir-fried Pomfret (Rs 1100) was crisp-skinned, the flesh tender under a tobanjan chilli sauce, with garlic present but not sharp. The Thai Red Curry (Rs 695) was light, gently spiced, finished with coconut, and served with jasmine rice that didn’t overpower. The Signature Tiramisu (Rs 750) was assembled tableside, with theatrics — layer by layer of espresso-dipped lady fingers and mascarpone cream — ending in a soft finish with coffee dust, the perfect, dreamy way to end our meal.
On the bar philosophy, Executive Assistant Manager Simon Gomes tells us, “Most bars separate cocktail and mocktail menu, but at Marquee, the mocktails use the same ingredients, just without alcohol. With more guests leaning toward non-alcoholic options, we wanted to make sure the flavour, complexity, and experience remain the same, no matter what’s in the glass.”
Mixologist Hyeon Park, who consulted on the bar programme, adds, “I’ve tried to create something for everyone. Some drinks are bold and spirit-forward, others are playful and camera-ready. I’ve also added local touches — like chikki — to root the drinks in place and memory. One cocktail even includes a chilled stone inspired by the cool stillness of the Sahyadris. For me, it’s about capturing the soul of the landscape in every pour.”
Ninety minutes out of the city, and nothing feels borrowed. Marquee doesn’t take you away — it brings you into focus. Here, the hills lead every conversation. The view is constant — even as everything else shifts. You come for the quiet and stay for the grounding beauty of the art of having a good time.
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