THE NEW ASIAN menu, with additional dishes from Turkey and Italy, gives you good reasons to revel in the gastronomic journey at Refinery091. Spearheaded by chef Mainak Chakraborty, the Sector V gastropub and lounge, which sports a swanky bar, introduced us to five fascinating dishes from across Asia.
We started our gastronomic journey to Asia from this Sector V outlet with a Burrata Salad. The serving of soft milk cheese spruced up with beetroot gel, beetroot crisp and dust adds a sweet note to the otherwise bland burrata. Adding another crispy twist, the chef served it with Fin Chip crackers made from seasoned flaxseeds and we loved the flavours of this Italian salad.
What surprised us next was the Eggplant and Colocasia roulette. The blend of the two vegetables with mascarpone cheese was a true delight. Covered with the thin juicy slices of baby zucchini and served with a colocasia leaves purée, the roasted eggplant with creamy notes gets a good tangy punch of caviar and we relished every bite of the flavourful European dish. From the oriental fare of China, a platter of Chives Dimsums arrived on the table, as we sipped on the tangy Dehydrated Orange Sour cocktail, mixed fresh for us. Breaking the tradition of being served in a bamboo basket, the dimsums arrived on a bed of kaffir lime leaves arranged on a plate. This vegetarian eecipe with a filling of carrot, basil and spring onion and steamed in Kaffir lime impressed us with the fruity smell of the Gondhoraj lebu. It was time to tease our taste buds with some Turkish delights and the chef bowled us with his Seafood Dolma with Lobster Bisque. The creamy filling of lobster, Kolkata Bhetki and pine nuts in the tomatoes made us indulge in the dolma and we enjoyed the succulent lobster cooked in its bisque. While the juicy longan halves added sweet notes to the dish, the fried Nori sheets added some crunch. Meal for two `1,000 ++.