Olio at Novotel - Juhu, Mumbai

Olio could mean a lot of things. It could mean Oil in Italian, Cooking pot in Latin or even a Spanish stew. But one thing is certain, it serves good food and that is in agreement with all of the above.

Located at Novotel Juhu, Olio is the classy western fine dine for those interested in an authentic western meal in a refined environment. Like Square next door which is Novotel's general purpose Buffet restaurant or the famed Chinese restaurant Sampan, Olio offers the guest a unique culinary experience.

I was part of a large chef's table that saw bloggers from around the town sample the food and express their opinion. The occasion was a revamped and upgraded menu.

Moderately sized with classy western decor that felt like a mix of Spanish and Italian, Olio had quite a comfortable ambiance. As opposed to overused Kenny Gs that I have grown up hearing in fine dines, this restaurant had live music and a guitarist who had an uncanny resemblance to Carlos Santana. I enjoyed his eighty's numbers. Anyone who loves the eighties has good musical taste.

A Four course Italian meal awaited me after I was done savoring the environment.

The dinner flagged off with this delectable Amuse Bouche which was made up of cheese and Italian seasoning.

The pickled watermelon and Arugula salad was quite flavorful. It paired excellently with Reviolo Grillo served along with it. It seemed to increase my appetite even more for the succeeding courses.

Lobster Tortellini in Salsa di burro di mandorie sounds like a quite a mouthful to speak but leaves you wanting for more when you eat. Soft melt in your mouth pasta with lobster and almond butter sauce was quite the smooth experience in the mouth. Paired with Reviolo Chardonnay, this course truly epitomized the spirit of a fine dine.

Chicken Di' Avolo was a main course with good old chicken breast, carrots and mashed potatoes. I  felt it was juicy and delicious at the start but a little bland at the end. The flavor did not feel uniform. Though paired with the Cabarnet Sauvignon which had a strong flavor, it felt quite perfect. The wine pairing was done by someone who knew their wine and food well.

The dessert platter which comprised of Tiramisu and Flour less Chocolate cake felt a little flat. The Tiramisu felt too creamy and the cream felt too thin. The perfect coffee bitter could not be perceived. And I have definitely had better Flour less chocolate cake before.

Barring the Dessert course, the other courses were quite exemplary. It was worth the long travel during rush hours. The service was professional as expected. The crew ensured that every member of the table was satisfied. The pricing could be on the higher side. While the food is good and the location is prime, the pricing could be a slight turnoff to patrons who are not hotel guests.

Combined with the pleasant location near the sea where the coastal breeze caresses your senses, the comforting indoor ambiance, classy music and high quality food - The pricing can be overlooked by a true connoisseur. At least one trip seems to be in order for food lovers all around.

The Captain's Score : 8/10

Map Co-Ordinates
Olio at Novotel,
Juhu Beach,
Balraj Sahani Marg,
Juhu, Mumbai.


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



 

Happy 60, Gaylord.

In 1956, Kwality group opened an eatery in Churchgate which grew on to become a legend in the passage of time. November has been a bittersweet month for Indians following the chaos caused by the overnight demonetization. However, there are still some things which brighten up the darkest night. Gaylord's sixtieth anniversary party was one of them.

This be the season of weddings and Gaylord looked prettier than most marriage venues. Its sixtieth birthday party had a lot of big names on the invite list. Celebrities, journalists, Social luminaries and even some bloggers like yours truly.

Ask anyone who has lived or has even been to this part of Mumbai and everyone shall agree that Gaylord is an icon among eateries. Its ever evolving menu has attracted people from all walks of life to it. Whether one is a struggling actor, a big film producer, a decorated army man, a celebrated adventurer, a renowned journalist, a tired office goer or even a humble blogger - everyone loves good food. Gaylord's rich Indian food and its famous bakery are two highlights of our fair city. Started by the Lambas in the 1940s, The Kwality group has been nurtured by three generations of the Lamba family. And Gaylord Mumbai is one of their finest crafts.

Like good wine, Gaylord has only grown better with time.

This restaurant introduced fine dining to old Bombayites and new Mumbaikars alike. From fine food to snacks and ice creams - Kwality group has been a pioneer in the Indian restaurant industry. Though the parent group is headquartered in Delhi, its Mumbai's establishment is arguably its most popular outlet. And it can charm even the most travelled of people as was seen in this very party with invitees going gaga over the lavish cheese and biscuit spread.

Several kinds of cheese and biscuit platters adorned the fancy spread in the centre. One could pick a drink of their choice and grab the exotica on the platters. Live music provided the perfect backdrop as a singer dished out popular pop and rock numbers from the 80s Billboard.

What Birthday party is complete without a cake? This regal delight was undoubtedly the centrepiece of the party. This classy cake embodied the spirit of "Yeh hai Bombay meri Jaan" with a print of Marine drive on it.

And here is a picture of the Lamba family. Dhruv Lamba, a third generation member of the family uncorks the ceremonial champagne and brightens the scene with festive cheer.

This fabled restaurant finds mention in many global guidebooks including the Lonely Planet. No trip to Mumbai can be complete without a visit to Gaylord. Be a part of History, savor classy North Indian dishes and have a grand time at Gaylord. Sixty gone and the restaurant is still in its prime.

Artisan at Sofitel - Bandra Kurla Complex, Mumbai.

There are people meant for higher things and people meant for falling down into the abyss. Those were my thoughts as I clutched the rope of the bridge. There was a strong wind around out us and it snapped the rope bridge into two. The three of us hung onto the bridge rope leading to the other end while a bottomless abyss stared at us from below. We hung below the other end and now had to climb up. We prayed that the rope doesn't snap as we slowly climbed upwards to an unknown place.

For two long years, I have been searching for an authentic French restaurant in Mumbai. I have heard many things before. Indian palates are not quite ready for French food. Indians like their food spicy. But that did not deter me from my quest which seemingly appeared endless. But everything that begins must end, and my search finally concluded at Artisan, Sofitel.

Artisan at Sofitel which is owned by the French Accor group brings a genuine French Bistro experience to the table. This is one of the world's most loved and popular cuisines by people who know French food. The new Bistro menu has authentic French dishes made the way they are supposed to be for the French. No Indian adaptations and tinkering with the flavor. Chef Manav Koul who has extensive experience working with French food was all too happy to curate the show.

The restaurant has a classy appearance combined with a party vibe. Its a fine dine that blends in contemporary with the sophisticated. At my time of visit, there was also live music with a singer dishing out jazz numbers and a guitarist paying homage to the 80's rock era.

So without any delay, Bon appetit. Heure du dîner.

The experience started with this welcome drink which was a cool looking Champagne cocktail.

This was an eight course dinner, nine if you count the drink. I must admit that this has to be the largest course I have ever experienced. A truly luxurious and a grand experience.

First Course - Butternut Squash Parfait was a creamy, savory little teaser that served well as a amuse gueule. It seemed to further my appetite as well.

First Course - Gougeres wild mushroom ragout was a mild flavored semi solid stew with a flavor that reminded me of wild herbs. It was served on a choux pastry or Gourgeres.

First mate : You're lucky that none of us fell into the pit. Your rashness almost killed us.

Captain : Ya know, its hard to climb with ye pressurizing me with yer trap. Be thankful, it could have been worse.

First Mate : How could it have been worse?

Captain : We could have been more than three.

First Mate : Ha ha, not funny mate.

Second Course - Creamy seafood Vol au Vent was comprised of a hollow puff pastry filled with creamy dreamy seafood. There were some greens at the bottom making the Vol au Vent resemble an egg on a green nest. This was smooth on the palate and naturally salty. Flavor oozed out with every bite. It was made of salty flavors that I had never experienced before. T'was a truly memorable course.

Third Course - Fish Almandine was made of mildly salty Seabass garnished with a lemon butter garlic sauce. The fish was soft, gooey and had a comforting flavor. This course seemed to make the weight of the world seem lesser. This was a dish extraordinaire.

Fourth Course - Crepe Ratatouille with Heirloom tomato sauce and Basil. Each vegetable in this dish was sauteed separately and then baked together. It was layered with tomato concasse and fresh basil. The dish was a wonderful mix of many flavors. Each veggie seemed to taste differently with the crepe. If you are a vegetarian then you will love this dish for its diverse flavors. This preparation had a wonderful aroma as well.

Before we moved to the main course, we were served with this palate cleanser which was made of lemon sorbet with a dash of Midori. This had to be the most pleasant palate cleanser that I have had till date.

Captain : Good Lord, this sure is a long climb. We could have reached Everest's summit by now.

Crewmate : These winds are a bother. What if this rope breaks too?

First mate : Then we fall and die.

Captain : You don't know that for sure.

Fifth Course - Jarret D'Agneau was a dish that I couldn't even google for an English result. It was a delectable braised lamb dish that surprisingly tasted like home cooked lamb. Soft and savory, this was easy on the palate. It was served with a Roquefort potato puree with a balsamic drizzle. It carried the essence of a Bistro in it with its home like flavor. Bistros historically were run by families. It paired well with a 2014 blend of Red wine.

Sixth Course - Fromage Platter. The first time that I came across the French word for cheese was as a child watching Dexter's lab on the telly. Omlet du Fromage, I heard it so many times that I went to a local library and used a French English dictionary to find what it actually meant. The cheese platter was made up of Roquefort, Brie and Comte served with a dip made out of honey and fig puree.

Seventh Course - Creme Brulee was a bit average, I have had better before. The chocolate mousse was dark, decadent with a great consistency.

Captain : I think I see the top. 

First mate : I have been wondering. How do we get back with the bridge out?

Captain : Lets get to the top first. 

The Profiteroles were a great eat and had a bit of visuals too. All credits go to Chef Siddharth Anand, the pastry chef for a wonderful experience.

The last course was made of Tea and Coffee which I skipped.

The service was excellent with the restaurant's manager Marshneil Fernandes personally explaining us each course, pairing wine and ensuring that everything was in its place. And it wasn't just our table, she took care of all other tables concurrently.

The pricing is like a good uptown restaurant but its lesser than what one would pay in restaurants inside other Five star Hotels. For an excellent French experience, the moolah is well spent here.

Located in BKC, Artisan at Sofitel is well connected to all parts of the city and is easy to reach. It offers an experience like none other and trust me its almost impossible to find French food in Mumbai, let alone good French food. So if you want to have French, do try the Bistro menu at Artisan inside Sofitel.

The Captain's Score : 9/10

"

Captain (Dusts himself) : Phew. We made it. There seems to be a dark path ahead.

First mate : We don't have a light. We have no idea where we are.

Crewmate : I have a few matches. 

Captain : There seems to be a bit of light oer here. Reason I could see it from below.

Firstmate : These rocks seem to glow a bit. Hope the place isn't radioactive.

Nina : Nya :3?

Captain : Hey Nina...NINA? How did you get here?

"

Map Co-Ordinates
Artisan,
Sofitel Hotel,
C 57, Bandra Kurla Complex,
Mumbai


-I was invited to sample the event 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.-

Clash of the Italian Chefs, Mezzo Mezzo at THE JW Marriott - Juhu, Mumbai

We continued exploring the mysterious ship. The town authorities would soon remove the wreck and we had only a little time before the local salvagers would pounce upon the ship. It was difficult exploring the structure since most of the ship had been destroyed and it lay on its starboard side on the ground. We had almost given up on finding anything useful when we came upon a fully metal door which refused to budge. It was as if the ship's former crew wanted to hide something behind that door. The quartermaster got a blow torch and started his thing on the door.

This is a time when several Italian eateries are mushrooming across the city. The menu is the same everywhere - Pizza adapted for Indians, Risotto, Pasta and some mains. But are these places truly Italian in spirit? That is the question. Mezzo Mezzo (MM) is like Italian royalty which stands high above the plebeian eateries we have grown accustomed to. This is not because MM sits inside the much acclaimed JW Marriott. It is because MM has Italian Chefs and refuses to change recipes to suit certain people. It serves Italian food as it is meant to be.

I opened up my inbox last week to find a strangely captioned Email. "Battle of the Italian Chefs." it said. The mail talked about a multiple course meal prepared by three different Italian chefs who will also indulge in a friendly contest against each other for the title of the chef with the best dish. I have been many things, but never a cooking contest judge. Intrigued as I was, I accepted the invitation and waited for the day to come.

Mezzo Mezzo has an ambiance which talks of old world elegance. It is not flashy like the new generation restaurants but the ambiance and air speaks of a class above others. Simple, elegant and yet classy. The wooden feel is typical of older generation fine dines and it actually feels very similar to Marriott's atrium and lobby in decor. The place is really comfortable, a paragon of how fine dining should be.

There were three chefs serving the table today. The blogger's table as well as the regular patrons of the restaurant had to vote for the dish they found best. While the cook off was for June 4 only, the fine dine set course experience is still available everyday.

Let the Battle begin . Chef Matteo Arvonio vs Chef Marouane Rahali vs Chef Christian Huber. Ting Ting Ting.

The menu. This was a five course meal with each course done by a different chef. Some chefs did more than one course.

To keep things coherent, I will use English names wherever necessary. One can find the Italian names on the menu itself. Before the courses started, the resident sommelier gave us a quick run through of the wines paired with each of the courses. He gave a detailed explanation of why each wine was paired with the course. I think he would make a fine food blogger himself.

The first course was the Antipasto by Chef Marouane. It was a leafy salad made of Arugula, Asparagus, smoked duck breast, quail eggs and mango. The freshness of the ingredients was clearly visible. The leafy flavors dominated the salad with support from the savory meat and a sweet twist from the Mango. Despite Mango not being Italian in essence, it had inherited the Italian flavors perfectly and had become a member of the family. T'was definitely one of the best salads I have ever had.

The paired wine was Villa Antinori Bianco. This straw color wine had a very spring like flavor to it  It was quite aromatic as well. Its flavor concerted well with the subtle flavors of the salad. The whole experience was like having a meal in the Italian countryside during spring with a babbling brook nearby.

Second course - Zuppa. Crema Di Piselli by Chef Matteo was a soup made out of green pea puree, almond milk and Robiola cheese. It was also peppered with fine almond flakes. The soup had an earthy aroma. The flavor was creamy with the almond milk and pea perfectly blending together. I am not usually fond of meatless soups but this was the epitome of fine dining. The soup's flavor raised my spirits. It was perhaps one of the best soups I have ever had.

The soup was paired with Mannara grillo pinot grigio. This light Sicilian white wine added to the earthy sensations created by the soup. At this point, I could tell that the sommelier knew his stuff well.

Quarter Master : Aye, here she comes. The door is now open...Sort off.

Captain : Get a light. Lets see what is inside.

First Mate : I hope its Rum. Hundred year old Rum.

Captain : So should we drink it or sell it?

Third Course - Primo. Ravioli Di Burratasusu (also by Chef Matteo) was a Burrata cheese ravioli which was served with a bit of Ricotta. The flavor felt slightly chalky at the start but that soon morphed into a cheesy savory flavor. The transition of flavors felt quite exciting. The flavor was quite addicting and Italians once again prove how they are the masters of both meat and meatless grub. I personally found both of Chef Matteo's creations amazing. All three chefs were amazing but for me, Matteo was the winner ha.

This was paired with Santa Cristina. This powerful wine had hints of fresh fruit and floral flavors. The flavor tends to stick for a while and it lends a very spring like theme to the Ravioli. The sweet tannins complemented the savory cheeses well.

Captain(Explores Room) : Good Calypso. So many charts. 

First mate : Its not possible that this ship could have been to that many places in one life time, especially hundred years ago.

Captain : These charts seem to be drawn by the same navigator. They are all signed AS.

First Mate : AS? Could it be...her?

Before the main course, I was served with a lemon and thyme sorbet which acted as a palate cleanser.

Fourth Course. Secondo. Chilean Sea Bass by Chef Christian Huber was served with savory crab cake and decorated with carrots, snow peas and a bit of saffron aioli. This cut of Patagonian toothfish(Real name) had a salty savory skin and a gooey basa like interior. Though not as flavorsome as the dishes that preceded it, this was still satisfying grub.

This was paired with Mannara Merlot. This deep purple red wine was sweet and acidic enhancing the flavor of the toothfish. Its strong acidity resonated well with the gooey fish interior.

The Final course, Dolce. Deconstructed Tiramisu by Chef Marouane. There are few people who can get a deconstructed dessert right. It is after all much more than simply taking a dessert's constituent parts and dumping it together. Chef Marouane was one of those who got it right and to perfection. While the dessert did not look very aesthetically pleasing, the flavor was enchanting.

This was made of Mascarpone, ice cream, shortbread biscuits and coffee powder. Eating any two ingredients together would create a delectable alchemy in the mouth. Shortbread and Mascarpone, Shortbread and ice cream, Ice cream and mascarpone or all three together. There were so many depths of sweetness and so many variations of sweet. A dessert like this is not easy to achieve. Also as a footnote, this was made of relatively healthy ingredients and was gluten free.

Not surprisingly, the dessert won over the other dishes ha.

Captain : Could it be Arianna Silvers? 

First Mate : Must be her. Only she was capable of making so many charts. 

Captain : We are on a ship which was once navigated by THE Arianna Silvers.

First Mate : No one knew what happened to her. She just vanished and became a tale of legends.

The meal, the pairing and the fine details involved in each dish made this battle quite a tasty one. Mezzo Mezzo was an amazing experience in totality. I would love to come here again someday. The biggest obstacle between me and Mezzo Mezzo is the distance. Hopefully someday there will be a way to bypass the dreaded Juhu Tara road which gets crowded by tourist vehicles.

The service was exemplary as expected from an institution within Marriott. The staff was properly trained in serving and wine etiquette. The sommelier's brief at the start also enriched the experience. This was truly first class fine dining.

I cannot really comment on the pricing as it was a special bloggers table but the pricing is expected to be high. The quality of ingredients, expertise and the experience are worth every penny spent.

This was definitely one of my best meal experiences as a blogger and food writer. I would surely visit again in the future and construct my own five course meal the next time.

Finally, if I were to choose a winner - It would be Chef Matteo Arvonio. Both his creations were amazing. And his soup was among the best I have had.

 The Captain's Score : 9/10

" 
Captain : Our work here is complete. Lets leave before the salvagers fight us for these charts.

Quartermaster : These charts would be worth a fortune if we sell them in the black market.

Captain : Imagine the fortune that could be found using these charts mate. We will trace all of Arianna's voyages and find the fantastic things she found a hundred years ago. This is a great discovery lads. I can't wait to sail out.
"

Map Co-Ordinates
Mezzo Mezzo
JW Marriott,
Juhu Tara Road,
Juhu, Mumbai


-I was invited to be a part of the event by the Restaurant's PR. My review however remains objective.-


 

Lighthouse Cafe - Worli, Mumbai.

We sailed on the Sea of shipwrecks for the first time. Till now, it appeared calm just like any other day in the ocean. However, we had not seen land for quite some time. It was as if there was no land in this part of the world. But what of the legendary islands and the great taverns that were said to be located within this sea? Were their existence mere myths? Our ship was running dangerously low on rations. We just had two days of stock left. Perhaps, there was a deeper sense in why this sea is called a ship's graveyard. Sailors starve and die. Just then the lookout rang the bell frantically.

I took out me looking glass and saw where he was pointing at. There seemed to be a lighthouse in the distance. It stood on a small island. There was also a small village around the lighthouse. I almost jumped with joy as I directed me mates to set course for the Lighthouse. We could restock now.

This was my first trip to Lighthouse cafe, Worli but second trip for the brand. I had visited and enjoyed the burger festival at the Khar outlet a few months back. This time it was a Food and Wine festival.

The Worli outlet has about the same area as the one in Khar but it divides itself into two sections. A glass walled and air conditioned outer area faces the Worli roads and feels like a Al-Fresco. While the interior area feels like a bar or a lounge. The decor is a mix of contemporary and a bit of steampunk. The steampunk bit comes from the decor that resembles the inside of an old lighthouse like pressure gauges and industrial pipes. The lighthouse is a dim lit pub ideal for evenings.

Lets say that if the road outside is like a sea then this lighthouse directs hungry and thirsty sailors towards a satiating meal. Makes sense right?

(Menu provided by Restaurant's PR)

The festival sees nine different wines paired with the grub. The lighter and younger wines paired with the appetizers while the aged and more flavorful wines paired with the mains. It is truly a unique culinary experience which has a special food and drinks menu. Post 31st May, things will go back to normal and none of the items on this menu will be available.

I tried an appetizer, a main paired with its wine and a dessert.

Assorted Seafood was colorful and pleasant to the eyes. For those into Foodporn, a different version of this picture can be found on my Instagram. This dish had Prawns, Basa, Calamari and mussel marinated with white wine and Tarragon tossed in. The taste was almost perfect. It was a nice mix of Mediterranean and French themes.

There was but one problem with this, Basa isn't seafood. A sea fish would have worked wonders adding natural saltiness and an oceanic feel.

Captain : What? Potatoes for 200? That's four times more than what we paid elsewhere.

Grocer : Well, this ain't elsewhere. We don't grow stuff here. We buy it from passing traders. 

Captain : But reselling it at this price? You are robbing me.

Grocer : Rich words coming from a pirate.

Captain : Don't judge me from my get up lad, I am no pirate.

Stuffed Chicken with White Bolognese. This was a well done breast of chicken stuffed with a mix made of white Bolognese, different kinds of mushrooms and roasted vegetables. The insides tasted amazing and pampered the tongue. The exterior felt a bit too well done to me, though this was not any different from chicken breast mains served in other Mumbai restaurants. This problem was compensated by the wine which completed the experience.

Myra reserve cabernet sauvignon 2014 had a better flavor than the Sulas and other young wines. It provided just the right balance needed to overcome the harsh Chicken breast exterior of the above. I am no wine connoisseur but I can tell when two things taste well.

Cappuccino Cheesecake did not taste like a traditional cheesecake. It was too soft and creamy to be one. But it did seem to be made of cream cheese and was quite delectable. I was almost tempted to ask for another portion of this. The sweet cream cheese blended well with the Cappuccino making the dessert feel like a mix between a pudding, cheesecake and a Tiramisu. The base was made of Oreo crumbs rather than Graham crackers which gave the dish a very decadent feel.

Captain : This is so delightful, so heavenly. I could have one more of this.

Tavern Owner : That would be 400 for one, 800 for two. 

Captain : Wait, What? 

Quartermaster : Well done mate, you just set of our budget by 400. >:(



The service was very professional throughout most of the course. The serving staff looked well kept, spoke English and was polite. The only flaw was that they did not follow the wine serving protocol. I was not shown a bottle and the wine filled glass came directly from the bar. In a wine festival, it is important to follow the said protocol to maintain the theme of the event.

The pricing at LHC appears to be on the higher side. While the quality of the ingredients and the fine dine finish justify a large part of that, the prices could have been a little lesser - say about twenty percent lesser.

Between the two Light house Cafes, I would actually bat for the Worli outlet. It felt better in both crowds and ambiance. The Khar outlet was a favorite of college students while the Worli outlet seems to cater to the working professional crowd. It could simply be an age thing though ha.

Note : The Food and wine festival concludes on the 31st of May 2016.

The Captain's Score : 8/10



"
Captain : So the island was expensive but at least we are loaded for another week.

First mate : Here is hoping we find more islands inside this sea. Dying from hunger is the worst way to go.

Navigator : We can still turn back. One week of rations can take us back to start of this sea. Moving forward would be the point of no return.

Captain : Barnacles, we did not come this far to turn back. Open the sails and move at full speed ahead.
"

Map Co-Ordinates
Light House Cafe,
Ground Floor, Sunville Banquets,
Dr Annie Besant Road,
Worli, Mumbai.


 -I was invited to sample the festivals offerings and hence the meal was on the house. My review however is objective.-