The award winning Italian restaurant Sorrento at Shangri-La’s – Eros Hotel decided to commemorate Global wellness month with this scrumptious, healthy, special “Au Naturel” menu. After trying few dishes from this palatable five course meal, we can safely conclude “Healthy can be tasty” too!
Our Picks from the Delectable and Healthy Au Naturel Menu
Appetizer
Foccacino bread – Wood-fired oven baked Foccacino bread topped with roasted garlic and herbs (oregano, basil and pepper). Served along side the delectable sun dried tomato dip. A perfect appetizer.
Prosciutto di Parma – The cured and aged ham from the Parma region in Italy is probably one of the best type of cured meat one can have. The extremely thin slices served with pickled onions, olives and gherkins tantalizes and tingles the palate with ease. All the while increasing the appetite.
Salad
Quinoa salad with red shallots, fresh herbs, pomegranate and Amalfi lemon dressing – Honestly couldn’t have asked for a better start to the amazing healthy luncheon. The quinoa was complimented perfectly with the freshness of the herbs and shallots while the Amalfi lemon dressing and pomegranate added a bit of texture all the while enhancing the flavour of Southern Italy.
Entrees/Primo
Potato Ravioli with Shiitake mushroom– How could you make ravioli healthy, you ask. Chef Neeraj Tyagi has managed to prepare the ravioli using potato slices and potato starch without any kind of flour in the mix with melt in your mouth shiitake mushroom fillings. It tastes better with every bite and the potato consomme which has been prepared perfectly with white truffle essence makes it a wonderful experience. Being a healthier option to the traditional ravioli, the truffle essence just enhances all the flavours and brings the dish together to be a perfect one.
Poached Lobster – The moment this dish is served, one look at it and you know that you have to eat it as soon as possible. Perfectly poached lobster on a bed of grilled white asparagus and green peas. Beautifully complimented by the fresh green seaweed and lobster bisque foam. The lobster literally just melts in your mouth while the asparagus gives that aspiring crunch which amalgamates into foodgasm. 😉
Pan seared Sea Bass – The star of the show by far has to be the pan seared Chilean sea bass that was cooked to perfection. The accompaniment of smoked egg plant puree with quinoa pilaf and pickled egg plant speaks about the range of imagination of the chef. The hint of lemon juice in the dish epitomizes the freshness and succulence of the sea bass to an entirely different level. Never did I imagine that sea bass would taste so delectable alongside egg plant but its totally worth it.
Seared Lamb Loin – What do you do when you get a plateful of impeccably “medium rare” lamb loin in front of you? You gorge on it as soon as possible and go ummmmm…This is probably the best description I can give for the dish prepared so nicely and presented beautifully. Accompanied with gratin potatoes, seared baby leaks and rosemary essence, the dish was the perfect to be the show stopper. Perfectly grained meat with a tender and juicy center has a nice bite to it and hands down has to be the best I ever had in New Delhi till date.
Dessert
Olive Oil Cake with Strawberry Sorbet – No Italian food is complete without dessert and Chef Tyagi had a surprise in store. The spongy olive oil cake goes perfectly with the delightful strawberry sorbet. Add a little flak seed tulie and oat streusel and you have a perfect end to an amazing lunch.
A big thanks goes out to the amazing Chef Neeraj Tyagi and all his staff for tantalizing our taste buds.
Text and pics by Jyotsna Ramani Tahil
