The magic number nine will wrap itself around all the festivities at On The Rocks, Crowne Plaza Chennai Adyar Park, this week.
It’s the restaurant’s ninth anniversary, and Executive Chef Deva has a specially curated spread — you guessed it, of nine dishes each — in every section of the menu, highlighting the kitchen’s top favourites over the years. To be sure, there are nine varieties of grills and steaks too, in keeping with their most popular fare.
Much of the attention still remains on the signature offering — hot lava stones on each table that make for personal DIY barbeque stations. Longtime patrons will be familiar with these slabs, or rocks, which actually led to the restaurant’s name, rather than the presumed whisky reference.
For the bibulously inclined, yet, an unsparing liquor menu lists everything from Cardhu and Balvenie to Ardmore and Ardbeg, with rare pours of GlenKinchie and Springbank (18 years) as well. From the wine dossier, you get handpicked choices of Pinot noirs, Merlots, Malbec, Sangiovese, Monastrell and Nebbiolo varieties from Spain, Italy, North and South America, and New Zealand.
If you’re the teetotalling kind, the bar’s wine collection makes for an impressive backdrop, in the restaurant’s cosy interiors.
Elegance on a plate
At a preview tasting of the anniversary menu, we began with the Pumpkin and Saffron Soup, and the Chicken and Lemongrass Broth — both stripped down in flavours, and served almost as warm aperitifs (you can sip on the soup in a cup, if you wish). The soup section also offers an Asparagus and Blue Cheese Purée, Beetroot Borscht, and Lobster Bisque, among other options.
For hors d’oeuvres, we tucked into a plate of Squid Ink Risotto, Seared Scallops and Grilled Figs — the dense, sticky rice comes laced with pomegranate seeds, adding a slight sour bite to every forkful of the juicy, almost sweet meat, layered in the fig’s fresh nectar.
Following a Guava and Chilli Sorbet for a palate cleanser, we settled into our main course of the Braised Pork Belly with Mustard Mash, Red Cabbage and Apple Purée (served with more fig sauce) — a definite recommend. The crisp outer skin of the pork, perfectly turned out, yields the buttery belly fat, while the mash and fruit lend equal measures of sharp, acrid and sweet notes, along with the added fresh crunch from the veggies.
Every element comes together gracefully on the plate, even as the overall flavour profile of the meals appear to be prepared with expats in mind — not surprising, given that they comprise the bulk of the restaurant’s patrons.
Our other picks from the starters include the Baked Camembert with a Honey Garlic Reduction, the Butter Poached Chicken, the Wolseley Fish Cake (with wilted spinach and orange glaze), and the Quail Breast (with Roasted Almonds and White Grapes). Among the mains, you also get the options of Truffle Scented Eggplant, Indian Sea Bass Fillet, and Slow-Braised Lamb Shanks.
Lava at first sight
For first-timers, the lava stone experience proves to be quite a novelty. There is help at hand, to aid patrons toss and turn the meat on the slabs, smeared in a bed of spices.
The making of our ‘Hot Rocks’ dish of Jumbo Prawns, Spicy Tomato and Garlic Sauce served as the perfect activity to go with a few rounds of cocktails. There’s a good deal of drama that accompanies the act — not unlike that of sizzlers. Though, there’s a lot more fun to be had with the hot rocks — of cooking and sharing food, especially in a group.
For dessert, we wrapped things up with the Chocolate Delicious and Roasted Almond Ice-cream — elegantly plated in the shape of a pyramid that crumbles to the touch, like an edible sculpture of chocolate dust, and gooey melted dark chocolate. It’s a great way to finish the meal, with or without having to lick the hot fudge sauce dripping off one’s fingers.
The 9 Years of On The Rocks promotion is on for dinner only, 6 pm–11.45 pm, March 23-31. `3,000 plus taxes per person.
jaideep@newindianexpress.com
@senstays