Fio has been known for its romantic ambiance and some great experiments with food.With Nehru Place turning out to be the new go to hub for foodies, Fio Cookhouse and Bar is quickly becoming one of the hotspots in town. A place where you can sip a beer in silence with your groups your buds or impress that special one on a date. So, their new summer menu didn’t really come as a surprise, just a really welcomed treat!
They have done wonders by introducing fresh, summer fruits in their new menu.
As you step in from the sizzling heat, refresh yourself with their extremely new fruit based cocktails. Watermelon Spritz, which is an amalgamation of fresh watermelon, rum, sugar, mint, midori and lime, is sweet and soothing.
Gin Keri, a combination of gin, raw mango puree, fresh raw mango and mint leaves, tantalizes your taste-buds.
Beware of their Chilly Summer, an innocent looking Vodka-Mango drink, which will surprise your throat with pepper and Tabasco!
The first dish gracing this menu is an Amuse Bouche, which is a forced feta watermelon with balsamic water.
It’s an explosion of flavors in the mouth, with the sweetness of the watermelon, the tanginess of the balsamic water and the saltiness of the feta on a crispy base.
They have hit the nail on the head with their salads! The vegetarian salad, aka Lettuce Cup Watermelon bocconcini fennel salad, is a bowl full of interesting treats. Every bite gives you a different flavor, making it the perfect vegetarian salad.
The non-vegetarian salad, Lettuce cup Spiced pulled chicken, Lychee and Gorgonzola salad, came as a huge surprise. The combination of lychee with spiced chicken is not something you expect, and the first bite leaves you wondering and craving for the second bite. Add to that the creamy texture and sour taste of the gorgonzola, and you got a salad which blows your mind away.
To properly ‘start’ your meal, try their Grilled fish chilli lime with ginger tamarind glaze. It is a fish roll, with chilli and lime inside, and topped with the ginger tamarind glaze. Not only does the fish taste light and fresh, tamarind adds just the right amount of tanginess to it.
Their vegetarian starter, Phyllo tazza with roasted vegetable, mushroom and green mango pesto is yet another treat for the senses. The phyllo cup is crisp and flaky, housing the delicious veggies. It’s like a package of joy and wonder!
To wash it all down, Fio proudly offers its new range of mocktails. Ice Ball fresca, which is full of fresh fruit ice balls with mint, melon and lime juice. This drink seems to change flavor once the fruit ice balls melt.
Cooling tea, which also happens to be the owner’s personal favorite, is green tea, infused with kaffir lime and passion fruit. It is refreshing and flavorful, with an unexpected twist of kaffir lime.
Moving on to their mains, the Skillet herbed plum chicken with lemon couscous and jus seems to be very popular. It is the perfect main, with the plum being balanced by the lemon couscous. The combination itself is so summery, that it will leave you wanting more.
The Pan seared fish, on the other hand, will wow you on the very first bite. It sits majestically on a base of spiced coconut cream, finely diced vegetables and water. Even if you are bursting at seams, you will not want to stop eating till the plate is wiped clean!
To end this amazing journey, Fio proudly presents Green Mango & Blueberry Cheesecake and Basil Seed & Sugarcane Panna Cotta.
This new summer menu will definitely impress anyone who goes there! If they simply improve their service, I would not stop going there.
