El Toro Cantina - Reclamation, Bandra, Mumbai.

El Toro Cantina may sound Spanish due to its obvious naming and it does use the two words most Indians associate with Spanish. Cantina however is a term rarely heard of in India, I first heard of it in the 90s while watching Star Wars -  a New Hope. A Cantina in Mexico or Spain usually serves drinks and small plates or Tapas. Literally, it could mean an equivalent of a canteen or a mess. However El Toro Cantina is a mix of a cantina, a sophisticated cafe and a fine dine.

It had a pleasant ambiance which felt very European in decor. Thankfully, it hadn't used any annoying stereotyped cultural props like most foreign cuisine restaurants in India now days do. I arrived here on a rainy afternoon for a late lunch. The place felt quite comfortable. The bar was radiant and looked straight out of a popular pub.

The food was very continental. It was a mix of Spanish, Italian, French and Portuguese. Do note that there is a difference between Spanish and Mexican food. Spanish food is made out of native and European influences while Mexican food is a mix of Spanish, South American and Texan influences. The Mediterranean flavors suit Indian palates very well and as such I can see El Toro becoming quite popular in the future. 

Here is what I sampled.

These colorful citrusy cocktails were ideal for a summer afternoon which was still hot despite the rain. The colors of these cocktails blended well with the vibrant ambiance of the Bar.

Beetroot Carpaccio was an Italian appetizer that worked well as a vegetarian version of the meat based Carpaccio. It added green to the red and white themes commonly associated with Carpaccio. The Beet was marinated in liquor and was the hero of the dish. Its addicting flavor made me gobble down this salad in no time. Crumbled Feta provided a salty depth to the sweet, tangy and candied beets.

Chicken Liver Pate. I will admit that Liver is one part of any meat that I vehemently avoid. However the pate here was a balance of both bitter and savory. The Pear Jam drizzle and the Melba toast helped augment the flavor profile. I could eat a substantial portion of it but I'd still stick to avoiding liver in the future.

Pollo, aceitunas y chorizo was a mix of spice rubbed chicken chunks tossed in Chorizo oil and mixed with Spanish Chorizo and Olives. This was quite a delicious snack. The flavor seduced my taste buds to no end. I love Chorizo and it was a nice change from the Goan chorizo that I am so used to. The flavor was subtle, less spicy and quite savory.

Gambas al Ajillo is a famous prawn dish from the region of Catalonia. Made with a mixture of native Catalonian, Spanish mainstream and Italian influences - this dish was a bowlful of flavor. Its garlicky and subtly spicy flavor will pamper Indian palates quite a lot. The dish went well with the drinks, although it could use a bit of improvement on the presentation part.

Braised Lamb. This delicious slow cooked lamb looked like a mountain of meat surrounded by a forest of vegetables sitting on top of a potato mash island surrounded by a sea of black pepper gravy. Maybe that's my travel seeking self drifting away while writing this though ha.

Risotto of the day. As the name suggests, this one changes everyday. The Arborio was topped with a ton of fried lotus stalks. The dish was delicious though I have had better.

Sticky Toffee Pudding. Pretty sure this was the puddin' Harley Quinn keeps jabbering about. This has to be one of the best Sticky Toffee Puddings that I have had anywhere and I'd say this was the best that I have had in Mumbai. The Toffee sauce was deliciously rich and the cake was soft and fresh. The Ice cream was of premium quality. All elements worked well over here. A sweet alchemy well orchestrated.

The service was good and the staff knew the menu well. Despite the place being new, the servers made it feel that they have been running the show for years.

The pricing is slightly on the higher side but if you have made it this far into reading this article, I am sure that you can tell that the grub was well worth the moolah.

To wrap this up, El Toro Cantina delivers well with its Pan European food, ambiance, drinks and service. But can it sustain itself in an area infamous for open and shut eateries? Time will tell but from my side I'd say it was a rainy afternoon well spent.


The Captain's Score : 8/10

Map Co-Ordinates
El Toro
ONGC Lane, Opposite Lilavati Hospital,
Next To Broasters & Doolally,
Bandra West, Mumbai.


-I was invited by the Restaurant to sample the menu. My review however is objective.-

Global Chaos - Fort, Mumbai

There are restaurants which have multiple cuisines on their menu but end up making things taste similar. Won't it be a luxury if one could eat a Kebab Appetizer, a Chinese main, an African second course and an Italian dessert? Won't it be even better if all of these tasted authentic? Well this gets taken care of at a great extent in Global Chaos.

Though the name says Chaos, it does not literally mean that. The menus are easy to navigate through and you can form an opinion quickly. The only chaos exists in the form of choice. With so many delights on the offering, what does one choose?

Located in the crowded but posh locality of Kala Ghoda in fort, the place could initially be a little hard to spot. The ambiance is reminiscent of a typical fine dine restaurant. It has a formal vibe to it and most of the patrons seem to be office folks from nearby places. Judging by the large number of six or more seater tables, I assume that they get lots of large groups at prime time. The place feels more lounge like at night when the lights become more prominent.

Shellfish Bisque soup is based off Creamy French soups. This had a smoky, creamy and savory flavor to it. The Shellfish added umame to the mix as well. It wasn't salty and its flavors felt like the deep sea. It also a had a sweet undertone due to the usage of brandy in the preparation but this can only be felt at the start. It was a proper French soup if you ask me, a good way to kick off the meal.

Cheesy Chicken Tikka had a lot of chatpata powder and chaat spices. The onion was also coated in a bit of pickle adding a bit of an "achari" flavor. Though the cheese wasn't perceivable, this kebab was creamy, spicy and felt like a fusion of chaat and Tikka kebabs. An interesting flavor, but the chaat masala suppressed the tikka spices and the cheese.

The Burnt garlic chilli noodles was a good main with the flavor of burnt garlic and basil acting as an earthy base. The Chili however was not properly married to the dish with the chef simply peppering it with paprika flakes. Powdered red chili would have worked better, paprika simply add a different kind of flavor.

Sichuan Chili Chicken curry was spicy, loaded with sauces and had a delectable aroma. This was on par with the curry served at other Chinese Fine dine restaurants. Barring the paprika flakes, the other elements worked well for the curry and noodles. The two complemented each other well as a main. I would recommend this combination to the reader.

Blueberry Panna Cotta was absolutely the best panna cotta that I have had in Mumbai. It beats all previous favorites easily. It had a thick consistency, was creamy and boy did it jiggle like a jelly. The flavor was appropriately sweet and it pampered my taste buds gently. My compliments to the chef for this. Note that The panna cotta was a regular vanilla panna cotta, the blueberry compote was just added for aesthetics.

The service was a bit problematic - while the Captain level staff was professional and displayed proper etiquette, my server made a lot of mess ups. Instead of getting noodles, he got rice. His sleeves touched the curry while serving. He did not ask for nor recommend any drink. He was not informed that the restaurant was out of stock on pork, took him twenty minutes to find out and relay it to me.
So I suppose this area can be improved a bit.

The pricing is similar to most casual diners in the area. The foods quality justifies the prices for most cases in my opinion.


The multiple cuisine offering seems to work well for Global chaos for now. One hopes that they will maintain food standards and only improve in times to come. Would I visit again? Most definitely, I would hope though that the service is better and that they have pork next time.

The Captain's Score : 8/10

Map Co-Ordinates
Global chaos,
Mistry Mansion,
Opposite Mumbai University, M G Road,
Fort, Mumbai



-I was invited to sample the grub. My review however remains objective.-


 

Veranda - Bandra West, Mumbai.

I am not a stranger to strange things but nothing made sense till one of me mates lit up a match which briefly flickered till the wind put it out. There was a small tunnel inside the building walls. It wasn't big enough for a man but large enough for a cat. Nina used this passage to come to us but how did the little fur ball know about the tunnel to begin with? Cat Magic? These questions would be addressed later. There was a loud noise up ahead. It was almost as if there was a storm somewhere. But how does such a small structure have a colossal abyss and such strong wind within it. Cautiously our party walked ahead, leaving the abyss behind.

A painter and a chef are both artists. One pleases the visual senses by the rendition of colors on a canvas while the other pleases the gustatory senses by the rendition of flavors on a plate.

To me, people are defined by what they make of the space given to them. As new eateries and new restaurants pop up like never before, it is important for a restaurant to have something unique that etches itself onto the memory of its visitors.  

Veranda, located inside the Executive Enclave Hotel is a place that enchants you with its art gallery inspired ambiance. The place sometimes feels like a royal palace of a lost age with all of its decor and splendor. The Rohra brothers(Owners) have taken great time and designed the place very tastefully. Elder Brother Rahul is a man with an eye for details. He came up with the decor for both Cafe Terra (Located on top of the same building) and Veranda. And one has to admit that both places score highly on the ambiance. For the art connoisseur, the paintings rotate after a period.

 I don't do drugs, I am drugs.

Younger Brother Monish is a chef who has extended the artistic themes to the menu. With dishes like chicken Redbrandt, Banksy Bharta, Raja Dahi Varma and Mario Goan Miranda - One can see the homage paid to artists from all walks of life. The dishes in most part do justice to their namesakes.

The Amuse Bouche was made of a spicy-tangy drink and mini idli coated with gunpowder. An excellent first course as it invoked my appetite.

Pablo Picacho(left) and Kin Sue(Right) made an excellent soup based second course. The Pablo had a very Indian flavor to it and had pulled chicken julienne with mint and onions. It was a thin soup with a lot of flavor. The Kin sue was made of pumpkin and sour cream. It was a creamy and flavorful soup that was quite addicting. The pumpkin flavors signified the onset of Autumn. It was served with blue cheese croutons which made it a top notch fine dine experience.

Contem Beet Root Salad was a boat load of stuff. No pun intended. This mixture was comprised of Quinoa salad, Rocket drizzled with Kasundi honey mustard and cups fashioned out of hollowed baby beetroot with hung curd inside. The salad was both a visual spectacle and was full of sweet, tart and savory flavors. This had to be one of the best salads I have come across. Bonus points for artistic creativity.

Captain : This gigantic chamber seems to be the source of the wind. 

First mate : I have been thinking. Have you lads heard about the Chest of storms?

Captain : Thats a legend.

First mate : Indeed, as is the blue compass.

Mushroom Car pachino was made of portobello and the rare(+expensive) Shimeji mushrooms. It also had roasted edamame, cherry tomatoes and asparagus. The dish was smoked in a Hickory chamber lending to it a distinct rustic flavor which I have not experienced anywhere else in Mumbai. The dish was colorful, healthy and full of mildly savory sensations. If you are a vegetarian then this is a must have.

Raja Dahi Varma was a piece of art. When it was served on my table, it looked so pretty that I did not want to damage and eat it, ha. Baked yoghurt was used to make the square structures which were filled with Tamarind gel. The crisps were made of potatoes and were placed on a dollop of sweetened curd and Urad dal flitters.

This dish was as beautiful with its flavors as it was with its appearance. It tasted very much like Indian curd based street foods like Dahi Kachori or Dahi Bhalla but its appearance was unlike anything I have ever seen. This is an absolute must have for anyone who visits Veranda. Raja Ravi Varma would be proud.

Image Courtesy Zomato/Veranda

Dhaba Chicken platter was made of three popular Kebabs. I quite enjoyed this platter. The Green Pudhina(mint) Kebab was full of juicy hariyali flavor. Kashmiri red chili was a spicy and a strong flavored kebab. The Zaffrani Chicken Tikka combined the popular tikka flavor with a bit of creaminess. I was upset that this got over so fast but it made an ideal bar nibble.

Nina : Nya 

Captain : Its cold here but the wind (gulp) seems to be coming from inside this...

First mate : Say it :)

Captain : Chest.

Chicken Redbrandt was a red themed dish with Chicken Teriyaki, sticky spicy Tawa rice and Thai Salad. The rice was full of flavors and tasted well on its own. It complemented the mild flavored Teriyaki Chicken really well. This was the quintessential main one seeks at a fine dine restaurant.

Gulkand Choco bar was something that would have been perfect for Masterchef's visual illusion or food deception challenge. Styled like a Chocolate Popsicle, this isn't its namesake in reality. Its an eggless chocolate mousse that looks simply amazing. The mousse is soft and airy. The dessert was good though the almond flakes could have been lesser and the Gulkhand(rose) flavoring a little more prominent.

I cannot comment on the service presently since most of the things were served by Monish himself and the crew was being trained. The place is brand new and growing up at the moment.

The pricing is on the higher side as the restaurant is a fine dining installation. The creativity and the effort put into some of the things does merit the price. I felt that the prices were mostly satisfactory as far as quality and portion sizes go.

Veranda is going to be big in a few months. It will be a popular feature in food magazines and articles alike. Everything seems to work for it. But I feel that one could exploit it while it still remains to be a hidden gem. The food and the wonderful ambiance without the long queues and reservation hassles is an early bird reward.

The Captain's Score : 8/10

"

First mate : Close the chest.

Captain : Doing it. (Closes chest)


First mate : See. No more wind. Do you understand how useful this chest can be to us?

Captain : Light up your matches lad. Lets see what we are into. 

Crew mate : (Lights the match)

Captain : What the? This chamber isn't as big as we thought. 

First mate :(walks back) Look at our "abyss".

Captain : What the? That must just be about a hundred feet below. But it felt so deep while climbing.

Nina : Nya :3

First Mate : Darkness tends to distort perception.

"

Map Co-Ordinates
Veranda at Hotel Executive Enclave,
331, Dr Ambedkar Road,
Pali Hill, Bandra West
Mumbai.


-I was invited to sample the menu by the Restaurant. My review however remains objective.-



 

The Korner House - Khar(west), Mumbai.

What in the name of Poseidon? This wall, it vanished away as if it never existed. The mist began to lift and the ship began to drift ahead on its own. This sea is quite strange with some creepy magic inside it. As we sailed towards our next mark, the sea was relatively calm. Finally we will make it to a marked spot on the map without unnecessary stopovers. But the question that did not concern me earlier was making me anxious. Why did the mirror show me that memory and how did Nina manage to get inside it?

The Korner House (TKH) is a classy restaurant located in the interior lanes of Khar and Bandra facing Out of the Blue. Trust me, I do not toss around the word "classy" without good reason. The restaurant is helmed by renowned Chef Vicky Ratnani and it brings to the table the very definition of the term "fine dine". When you enter the restaurant, you pass a rain shaded al-fresco with a singer and live music. Good place to be during cooler weather and if you are in for the music. If however, you are the quiet type who just wants some good food and wine then walk right inside.

The dim lit golden ambiance is very typical of most fine dines across town. Lights resembling new buds on a plant hang from the ceiling and the place feels cozy.

TKH offers fine grog and a collection of fine foods made from locally sourced ingredients. I would greatly recommend something from their Garden, farm or sea sections if you want a good meal. I was here on a Sunday to experience their newly launched Sunday brunch which has its own special menu.

Quite a diverse menu for The Bruncheon.

This sojourn started off with some Chandon sparkling wine which was the welcoming drink. I like places which offer sparkling as a start off. Who wouldn't, right?

Gambas A la Plancha was grilled shrimp tossed in garlic confit, Thai chilies and parsley. This was a classical Spanish Tapas that goes well with any chilled liquor. The flavor was juicy, savory and went quite well with the sparkling. You can't have a better start to your Sunday than this.

Captain : The wind is too steady and the sea too calm.

Navigator : Not all calms mean a storm.

Captain : This one does. I can feel it in me bones.

Fresh Cheese and Market table. It is a clean feel salad with plum tomatoes, pickled beets, Burrata, roasted carrots and a bit of molecular gastronomy with olive puree. But it does not come off as a satisfying eat. Sure it works well as a wine accompaniment but its little too less for its price.

Spinach Shakshuka is a North African poached egg skillet which fits ideally into any brunch menu. While the egg, spices and the cheese at TKH were spot on - I did feel that this had a lot more tomato and less spinach. Not much of an issue in terms of flavor but if the menu states it to be a spinach variant than the tomato could be lesser. The dish was on the tangy side with subtle undertones of savory. Goes well with the pita.

Pulled Pork Burger rarely fails to impress me. And TKH had taken their variant to the next level. The soft bun was stuffed with pulled pork drizzled with BBQ sauce and caramelized onions. It also had pickled chilies at the bottom. The burger was messy, juicy and simply too epic to write about. The flavors were sweet and savory. This was one thing that had me licking my fingers.

Lookout : Land ahoy.

Captain : There better be some good restaurants there.

Navigator : Unlikely, this one be uninhabited. 

Slow Cooked Lamb Osso Bucco was a twist of the original recipe. This Milanese specialty used slow cooked lamb shanks instead of veal. And it was served with Millet couscous pilaf instead of Risotto. The only thing traditional about it was that it was garnished with Cilantro gremolata. The experiment was a success as this was definitely the best dish of the day. The flavor had several shades of savory and was simply a juicy party in the mouth. The couscous pilaf complemented the gravy well and completed the alchemy. Definitely a worthy main to order if one is fine with lamb and couscous.

As my drink was over and the desserts were taking a bit of time, I decided to sample TKH's Sea salted caramel milkshake. One sip and the world would never be the same again. This shake was absolutely the best caramel shake that I have had in Mumbai. Thick, creamy and loaded with caramel - this was like a glimpse of heaven, a taste of nirvana or liquid rainbow so to say. This makes a good accompaniment to food if you are going dry and works well as a dessert.

Choco Lava Cake had a soft crust and was full of rich chocolate within. Went well with the ice cream and whip cream. The ingredients were of premium quality hence the flavor easily surpassed run of the mill lava cakes.

Tiramisu was the best of the sweet options that I tried. Was a bit creamy but otherwise tasted great and balanced. The desserts rotate everyday and if you happen to see this on the daily menu, go for it.

Captain : Landing party ready to row down to the beach. 

First mate : I am getting an odd feeling mate. 

Captain : Hmm, Its as if we are being surrounded.

The service was professional and the servers knew the brunch menu well. The place was crowded for a late Sunday afternoon so the service was a bit slow. Though the servers and their etiquette seemed to resonate well with the fine dine theme.

The pricing is definitely on the higher side but seeing that the restaurant was packed late into the afternoon definitely suggests that the people like the vibe and the food.

Wouldn't call TKH perfect but it does score highly on all factors from ambiance to service. Its the place to be at if one really wishes to savour a true fine dine experience. If you know your choices well then you will most likely be pleased.

The Captain's Score : 8/10

"

First mate : That beach has a lot of debris on it. From wrecked ships, no doubt.

Captain : That be troublesome. It means that the island may be inhabited by the survivors of those wrecks.

First mate : Why is that a bad thing?

Captain : They may have not seen a ship in while and might be desperate to get off the island. 

Quartermaster : I think we should stay out of sight and land at night.

"


Map Co-Ordinates
The Korner House
21, Union Park,
Khar West, Mumbai

-I was invited to sample the menu by the Restaurant's PR. My review however remains objective.-

Opa! Bar & Cafe - Andheri Airport Road, Mumbai.

The sun shone brighter than before. It was so hot that most of the crew wanted to stay indoors. The lookout sat in his spot with an umbrella and sunglasses. We sailed in unfamiliar and unexplored territory. I wondered if our next mark would be the place where we finally find the blue compass. 

There was commotion on the deck as I took out me looking glass and studied the horizon. There was a sandy island up ahead. It also seemed to have a large town on it. Time to restock and sample the local taverns. As the ship neared the coast, we almost hit a local fishing boat. Opa!

Opa! which originally meant something on the lines of Oops in Greek is now often used in Greek celebrations or in high emotions. Opa! is a Middle eastern restaurant with some Greek and Turkish influences. Its located on the top of the Grand Peninsula hotel close to the Saki Naka Metro station. It could be difficult to find for the first timer, seek help from the hotel staff and thou shalt be fine.

Opa scores highly on its thematic ambiance. It feels like a true Middle Eastern restaurant. It is comparable to the stuff I saw in Dubai and the pictures of fine dine destinations in Lebanon and Morocco. The wall decor feels like the remnants of old Arabian palaces and the furniture feels very Moroccan. Combined with the summer sun in India, one is literally transported to the locales of the Middle East or North Africa. Opa has to be one of the finest roof top cafes in India. A true Arab Pavilion.

This also presents a problem. The summer heat can be rather harsh and Mumbai's humidity can sap the strongest man's strength. The small fans were mostly ineffective in offsetting the ambient heat. Its not impossible to tackle heat in an outdoor cafe. I do know of a certain other rooftop tavern that uses industrial grade coolers to keep its outdoors cool even in summers.

Opa! is quite well known for being a Hookah Bar as well. However, I don't smoke so I cannot describe well on that part. My friend however enjoyed the hookah facilities quite well. So I can claim that the Hookah is decent.

Opa scores high on food (mains and appetizers), mediocre on drinks and poorly on desserts. The ambiance, hookah and the food are the restaurant's strongest assets.

Opa's special Whiskey Sour. The color looked slightly atypical to that of the regular Whiskey sour. The drink was mildly potent. Its flavor was affected by the tremendous amount of ice put into it. It also felt too sweet. Due to the ice melting, the drink lost its flavor halfway through. The ice needs to be reduced to at least a third of what was put in.

The Cold Mezze platter was served with an assortment of dips like Baba Ghanoush, Hummus and labneh with various breads. This served as a nice appetizer, side and a filler in between courses. The dips felt authentic and set one right up for the other courses.

The Hot Mezze platter had an assortment of meat based appetizers like Adana Kebab, grilled chicken and Shish Taouk. There were also some greens and falafels. The meats were a passable fare save the Taouks which were juicy and delectable. I positively enjoyed the first platter more.

Chicken Sheefa is a popular dish in the middle east and surprisingly England. It usually has breads of various shapes stuffed with soft minced meat. Opa's variants resembled pots which were stuffed with an aromatic and savory stuffing. The stuffing was made of minced meat and various spices. The buns felt fresh, soft and slightly sweet and the stuffing was delectable. Though a Toum dip was provided with the platter, I found myself enjoying these buns on their own. To me, the sheefas were the perfect appetizers. The best in their class.

Captain : I like these hot buns.

Crewmate : Maybe we should focus on restocking. The prices here be cheaper than the last land.

Captain : Its still twice of what we paid outside this sea.

Crewmate : This is a desert island after all. No cultivation.

Captain : But the lowered prices indicate an island nearby with cultivation.

Arak Shrimps were made of pan tossed shrimps glazed with Arak. Rarely does one find the anise flavored Arak liquor in India. Its usually in the domain of five star hotels and big names. Opa brings it to the masses through its house specialty. The prawns tasted like everyday prawns sold at other places but the spicy and tangy flavoring made them delectable. The Arak added an unique twist which elevated a regular prawn dish to an elite prawn dish. A must if one loves sea food.

Chicken Bruschetta was made of grilled chicken on a focaccia toast. A bit of cheese was added on the top as well. A herb seasoning had probably been used somewhere too. The chicken was tangy, juicy and savory. This made a good antipasto though the chicken would easily get dislodged from the bread making it slightly annoying.

Time to move from the appetizers and side to the main like stuff.

Chicken Pide is a traditional Turkish flatbread that resembles a boat or a rugby ball. Pide is slowly making its moves and taking over from Pizza as the premier flatbread delicacy. Opa's variant had bright colors and flashy flavors. The chicken felt mixed and barbecued in flavor. The Rustic feel was in there. Pide uses butter instead of olive oil so it tends to be smoother in flavor. Opa's Pide was definitely the star among the mains.

Captain : This island has some nice delicacies. The world is bright and fun. Opa! :D

Crewmate : I like this Pizza.

Captain : This is not Pizza. This is Pida...Pide!

Crewmate : Pide, Lame Sparta wordplay :(

Vegetable Pita sliders were darlings in both visuals and flavors. These were made from mashed potatoes, cauliflower, Bell peppers and Jalapeno. The flavor was very snacky. The chef used pita bread instead of Burger buns making it some kind of a fusion food. This is something that can get over fast in the midst of a happy conversation.

Fish N Chips. This was beer battered Pomfret served with mushy peas and tartar sauce. The presence of this item on the menu was surprising since its British but I suppose the menu included a bit of diversity. The fish was disappointing since it felt a little too salty and crumbly within. The batter was too thick as well. I have definitely had better fish and chips.

Captain : Nina would you like some fish?

Nina : Nya :(

Captain : Oh you don't like the batter coating, eh? What if I remove it for you?

Nina : Nya :3

Crewmate : That Cat is the only creature you willingly share food with :(

Baked Umm Ali is an Egyptian bread pudding. Its supposed to have a solid bread pudding base and its appearance should be more of a semi solid than a bowl of gloop. Opa's variant did not feel authentic.

Sticky Toffee pudding was not as accurate as a traditional recipe goes. But the flavor was satisfactory. The pudding had more apricot than required mixed into the liquid below. This changed the flavor towards a tarty side. Minimal Toffee sauce was used on the sponge cake which sadly did not impart the typical toffee sauce flavor. The ice cream and the liquid salvaged the situation but otherwise I'd say that this was a pretty average dessert.


The service at Opa was great. The servers made sure that our tables always had fresh cutlery, water and the chef routinely inquired about the quality of the dishes.

The pricing seems slightly on the higher side as far as appetizers, drinks and desserts are concerned. Two of these three were off their mark on the day. The main's pricing felt at par or even lesser than other restaurants in town. And the mains (especially Pide) mostly won the day.

To sum it up, Opa! has more in its favor if you are looking for a good meal. The ambiance (especially at night) and the food make up a genuine Middle eastern/Turkish/Greek fare. The drinks need a bit of balancing and the desserts need rework.


The Captain's Score : 8/10

"
Captain : We don't need to buy too many things here. The port activity suggests that there are islands nearby.

Quartermaster : Just three days of stock. Your theory better be right.

Captain : Studying the wares sold in market, I suppose its an Island with a lush Bamboo forest.

First Mate : Ya know what? If you are right. I will do one week of deck sweeping but if you aren't, you will be doing the sweeping.

Captain : D:
"

Map Co-Ordinates
Opa! Bar and Cafe,
Hotel Peninsula Grand,Rooftop,
Opposite Sakinaka Metro Station,
Sakinaka, Mumbai


 -I was invited to sample the grub by the Restaurant's PR. My review however is objective.-