Summer House Eatery just rolled out a new menu and we can't stop drooling...

The new menu at the Summer House Eatery serve up some classic Italian and Asian flavours 
Garlic herb prawns
Garlic herb prawns

As someone who loves to eat, it’s been a fun realisation to come to — that as an adult, I can start with dessert. And there’s no one to stop me. The request is often met with a perplexed glance that says (with no words): are you sure? But review upon review has taught me one thing — if you’re stuffed to the gills at the end of the meal — you rarely do dessert any justice. Which is why, when we notice a rather enticing Chocolate and Orange cointreau cake on the menu, we order it right away, making for our first impression of the new menu at the Summer House Eatery.

<em>Chocolate orange <g class=
Chocolate orange
cointreau cake" />


The cake is stellar. Moist, bold with that orange liqueur coming through and oh so-difficult-to-stop eating. Alas, the appetisers await...

<em>Cacio e</em> <g class=
Cacio e
pepe" />

Sprouts & oranges
We’ve been so engrossed with the cake that we tuned out the raging chatter of the kitty party at the table beside us — cackles, giggles, gossip — which ensues in lively fashion as a series of savoury bites arrive in quick succession at our table. There is a beautiful feta flatbread with the goodness of spinach and caramelised onions on top (a healthy, yet delicious alternative to pizza), a baked brie with sun-dried tomato pesto (with an overpowering taste of raw garlic) and a Chorizo Arancini (that has us in search of the chorizo). 

<em>Baked </em><g class=
Baked
brie" />

A ready indicator of what we enjoy the most is when the chatter at the next table fades away again. Unexpectedly, this happens when the simplest offering on the list is placed before us — a sprout salad with oranges. Fresh and zesty, we return to this plate over and over, well into our main course. Mathangi Kumar (29), the head chef and partner who graduated from Le Cordon Bleu, London, tells us that the reason the flavours are more wholesome is because the sprouts have been sourced from a hydroponic farm in the city. “We’ve used three types — green gram, horse gram and black-eyed peas,” she shares. Currently, she’s on the hunt for high-quality traditional grains to whip up their risotto with. For the moment though, we revel in their Cacio e pepe — a three-ingredient dish which combines pasta, Pecorino cheese and pepper. One taste of this creamy plate, and we understand why they say ‘less is more’.

<em>Carrot cake with chunks of pineapple & cream cheese frosting</em>
Carrot cake with chunks of pineapple & cream cheese frosting

Made in Mysore, taste of Vietnam
Italian flavours apart, there is also a liberal selection of Asian classics to choose from — we loved the delicately flavoured Teppanyaki-style butter garlic rice paired with a more intenseTeriyaki Beef. Wash it down with a delicious Vietnamese Cold Coffee (brewed with locally sourced Mysore nuggets coffee beans) and we’re satiated and ready to call it a happy ending. But knowing our sweet tooth, Mathangi tempts us with some Carrot cake before we can say goodbye. Light with unexpected chunks of pineapple and a velvety cream cheese frosting — you might say we went to heaven. Well, almost.

Meal for two Rs 1,200.

sonali@newindianexpress.com | @brightasunshine
 

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