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Grover Zampa wine paired dinnerEntrees
Art and food are something that go hand in hand and Chef Vikramjit Roy exemplifies it to a point. A big fan of the American painter Jackson Pollock, his food aptly pairs up with the La Reserve wines. Combining a distilled apple sphere with betel leaf and Brut sparkling to start off the dinner was a brilliant idea indeed. The following courses featured a Roasted Kaboucha Soup which hits you with the heat of chillies and Miso infused Quinoa Salad. The flavour of the Shimeji mushrooms adds an earthy sweetness to it. We combined it with the La Reserve Blanc. The wine is hand – picked and bunch pressed from selection of Viognier grapes of Grover Zampa’s vineyards.
The grilled prawns are his tribute to Jackson Pollock with his drip painting technique coming to the fore. The prawns are served with mango and black bean sauce along with a mash of purple cabbage. The melange of sweet and citric flavours are very characteristic Chef Roy’s cooking and leave a lasting impression on the palate. Tian’s Surf and Turf incorporates a Pork Belly Yakitori and Yuzu buttered Scallops. Plated on a mash of roasted onions, the sweet taste combines with the La Reserve Red. The Grover Zampa La Reserve Red is made from a selection of hand picked Cabarnet Sauvignon and Shiraz grapes and gives an uniquely complex set of flavours.
The mains include a Chilean Sea Bass engulfed in a herbed Pineapple jelly which again impresses us with the combination of the sweet flavours. The Lamb Lasagne is a South Asian introspect which curates out a Lasagne out of pumpkin with a North Thai yellow curry. The hit of lemongrass is something to definitely look forward to.
The desserts are another step into the artistic world. A single origin Valrohna with a Cherry Sorbet and a Cryogenated Rose is the perfect ending to a lovely paired meal.