Food:

Soups and appetizers:

We started with 3 soups. Thyme brocolli popcorn, Tortilla soup and hungarian mushroom.

All three soups were neatly done, perfectly seasoned and well balanced. The hungarian mushroom has the robust flavour of mushrooms. The brocolli soup had a creamy texture and the tortilla one had a strong tomato flavour with a few crisps in it.

The soups were served along with breadsticks and lavash.

Then we moved on to the salads. We had the saffron liquor braised apple salad. Clearly this was not my piece of cake. The apple was good but the bitterness from the greens didn’t make it through for me.

The roasted carrot and chicken salad was completely opposite. I totally loved it. The crisp iceberg, soft and naturally sweet roasted carrots and chicken were just yum. Couldn’t stop with a single serving.

We had palato nachos, quesadilla and fried phyllo parcels for vegetarian appetizers. The palato nachos were too good. Perfectly balanced salsa and cheese sauce with the crisp nachos.

The quesadilla was good. Crisp on the outside and filled with some veggie mix and cheese.

The phyllo parcels had cheese stuffed inside and deep fried . They were presented with two sauces / vegetable base.

Peri peri wings and chipotle chicken skewers were a total feast. The wings were packed with flavour, slightly sticky and sweet. Perfect balance of sweetness and chilly.

The skewers on the other hand, juicy bone less chunks of meat, beautifully marinated and cooked.

Pizzas:

We had 3 pizzas. I couln’t taste the 4 cheese pizza but the other two were absolute class.

The garden veg was loaded with vegetables. It was a delight for both vegetarians and non vegetarians. The hot sauce chicken pizza as the name suggests had juicy diced chicken in hot sauce on the pizza.

The crust was thin and crisp with a flavorful sauce.

Main Course:

For the mains we had wild mushroom and soya, Patata Gnocchi, Spinach and mascaporne ravioli and roasted chicken.

The wild mushroom and soya was the best vegetarian main course. The mushroom and soya with mashed potato was really good.

The ravioli needs some work to be done. The pasta wasn’t soft enough anf the filling was raw. The sauce though was creamy with some saffron in it.

The gnocchi (made with potato and flour) was okayish for my palate coated in tomato sauce. The sauce was very flavorful.

But the start was the roast chicken, with potato mash, sauteed vegetables and au jus. It also had a mushroom sauce on the side.

The fun is all in the eating. You get messy with it and that is something you would enjoy.

Desserts:

The desserts were surely a big hit. Cannot define their brilliance in words. Each and every dessert was curated with passion and perfection. Be it the cheesecake , the rainbow cake or the magnum.

The rainbow cake had almond sponge which had a rich mouth feel. The magnum was an amazing dessert with chocolate mousse, chocolate crisp in the center and dipped in hazelnut chocolate.

The cheesecake was baked to perfection and topped with berry compote.