Earth fire, wind, water…sure, it may be the start of Captain Planet’s theme song, but these are also the elements of nature that have inspired the new menu at Wharf 2.0, at Radisson Blu Temple Bay, Mamallapuram. Launched last weekend, the beachside restaurant offers a stunning view of the Shore Temple at Mamallapuram, in addition to the large expanse of the ocean. Colourful seating adds to
the whole beach boho vibe (think shack-like shades and surfboards doubling up as décor), and we take our seats al fresco as we go through the colourfully designed new menu of the Wharf.
As we sip on cranberry ginger mocktails, executive chef Michael Saju joins us to give us the lowdown on the new menu. “The new menu is inspired by the five elements of nature and we have a range of dishes under each. There’s a lot of Indian cuisine on the menu because most of our patrons come looking specifically for Indian food, but some Italian dishes have been included as well,” says Saju, who also points out that most dishes on the menu come with recommended wine pairings.
For starters, we begin with a water-inspired panko crumbed calamari with walnut and thyme spike aioli dip – crunchy and chewy in equal measure. A vegetarian alternative to this is the panko crumbed olives served with the same dip – also crunchy with a chewy centre. Mushroom and smoked mozzarella empanadas arrive next, which not only make for the perfect share meal but also provide a burst of earthy flavour, setting the tone for what is to come next – a water-inspired Thai Matcha Green Soup. Aromatic and packed with flavour, this piping hot soup we are told, is made with green tea matcha, lemongrass and served in a bowl dressed with edible flowers.
Inspired by air, the Tuscan brick chicken is part of our main course. Cooked sous-vide in a cornucopia of masala, the chicken is then finished off on a grill to give it that smoky flavour. Fire-inspired Nawabi aloo follows – potatoes cooked in a mix of spices – which pair well with a roti-daal makhni combo. But what stands out among the fire-inspired menu, is the bhutte aur gajar ka sheekh (corn and carrot sheekh) kebabs… slightly sweet when eaten on its own, but tastier by miles
when dipped in the accompanying pudina chutney.
The last element on the menu is ‘space’ and the chef says that desserts best fit this category, for they are bound to “transport you to another world.” We are sceptic of such lofty promises, but when our Hard Surprise arrives, we not only eat the dessert but our words too. A delectable chocolate bomb, it is served on a bed of red velvet with mascarpone foam and a white chocolate terrine. The surprise, however,
we discover, only when the bomb is dropped from a height onto our plates. Teeny bits of berries, a cinnamon flavoured butter crumble, gulab jamoon, chamcham and other Indian sweets vie for attention but makes for a truly entertaining dessert indeed.
Flower power
Some of the dishes employ the use of edible flowers, and what stands out among them is the Darwin pea, more commonly known as the shankupushpam. The blue, bell-shaped flower is completely edible on its own (we sampled it in our Thai Matcha Green Soup), and is even crushed and mixed into dips, like the blue cheese dip (served with the starters). The flower even gives the cheese dip a bright blue colour, which is visually appealing on the plate and just as tasty on the palate.
Meal for two is Rs 1,800 to Rs 2,000 + taxes Details: 30853705