Calling all pasta lovers, spaghetti eaters and risotto crazy foodies — there’s a new Italian menu in town. You may want to stop your meal right now and head over to this restobar —no kidding, it was that good.
Seated at Rhapsody at Courtyard by Marriott, one is amazed by the wealth of choice for starters. “We took about three to four months to put this new menu together and add on to the previous one,” admits executive chef, Girish Kumar TV.
For those who have difficulty figuring out the sometimes c ompl e x I t a l i a n names, their new digital menu on a slate does the trick. We start with an assortment of anti pasti (entrees) —fresh tomato bruschetta, delicious seared scallops and a pick-me-up prosciutto di parma mozzarella (parma ham wrapped mozarella).
The ham and cheese combination resulted in a salt overdose unfortunately. But in terms of contrasting flavours, it was the pear and arugula salad that made a striking combination.
The sweetness and crunch of the pear starkingly different from the tartness of the arugula balanced made for wonderful combination. And to top it off, toasted pine nuts added some occasional nuttiness that once tried, was much appreciated.
Chef Girish says, “A lot of vegetarians complain that Italian cuisine is dominated by non vegetarian dishes. So we consciously tried to up the number of veggie options on this menu.
” The pasta plates arrived next. Lobster raviolini with dill butter sauce was just about average. For health buffs, there is di fagioli cannellini (stuffed pasta with protein rich cannellini bean, parmesan cheese and mint).
In the fagioli, the meat was missed as the beans lacked flavour.
However, combined with a tomato-based red onion sauce and sauteed asparagus, flavour points doubled immediately. But what you really don’t want to skip is the traditional spaghetti carbonara.
Tossed in a parmesan emulsion sauce and later in creamy yolk with bits of bacon in the mix, this one is sensational. However, the real flavour bomb of the evening was the chef’s herb crusted lamb chops with saffron risotto and tossed grilled vegetables on the side.
That rack of lamb was tender, wholesome and literally addictive with every bite. Also watch out for the cinnamon and honey based duck served with oven roasted baby potatoes and raspberry red wine jus.
Yum is an understatement. And for dessert, (we’re full to the brim already), an Italian classic tiramisu is brought to the table.
Layered with creamy decadence and subtle hint of coffee – it seemed only appropriate that they served it chilled in a coffee cup. One spoonful in and full or not, there’s no stopping.
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