I'd gone in for lunch to Botticino via #RWIAPR15 route a few days ago.
I've never been to the Trident BKC before and what struck me was the polite, smiling service from main gate through end of meal, and all this does much to elevate a fine dine experience.
The ambience is what I expect to see in a fancy restaurant in a 4-5 star hotel in Mumbai. I wish it were different, more warmer, but it's not. It's a well-appointed plush space with high ceilings, slick lines, polish, varnish...though I wish it were like a Venetian eatery with terra cotta tiles, wrought iron furniture or like a seaside cafe on the Amalfi Coast. Tis not to be.
A generally serene, bright open space on the first floor, it looks out onto the street, and with crisply dressed, efficient staff, it's easy on the eye.
Service needs a first mention because it was genuine, heart-warming and truly standout. Right from the moment I showed up at the maitre d', the service was impeccable, whether it was Kasturi checking on me or Ripin who helped me through the entire meal, making sure I got a bread basket as I waited on my appetizer (and gave me a heads-up that the food would take some time coming), or making suggestions and personal recommendations (which worked) and taking the time to humor me and talk food. He was all warm smiles and eager to help. Or Chef Sushil showing up at my table to personally greet me made me feel a bit like a VIP (which, I'm not). Or not ever having to look around and ask for a drink of water, for there was quiet attention to when I might need more of it. This is not what the regular guy experiences in a regular food place. The exception, the aberration of the occurrence enhances the overall dining experience.
Generally, I believe I get good service, but Botticino was outlier good.
Thence to the food.
The bread basket was the best I've had in almost any Italian restaurant in the city. A hungry person could make a full meal of the non-stingy portion of the fresh variety of fresh breads served up with a smooth caramelized onion dip. Looked a bit runny like Farex. I'd be an obese lump today if my Ma had fed me that as a child. It was that good.
I'd decided on getting the tuna carpaccio, salmon tartare with quail egg and balsamic reduction. The portion is possibly enough for a degustation menu but falls a bit short on satisfaction for a three course meal.
On the flavors side, it is super mellow and absolutely the right kind of food for a minimally spiced food loving person. That said, both tartare and carpaccio depend on seasonings and arrangement elements for flavor and texture punches. The dish lacked the punches. A bit one-toned for me. Not a winner but still pretty solid.
For the main, I was debating between the red snapper, pappardelle with lamb ragout, and the scallop and bacon risotto (this sounds so good!). I was veering towards the snapper and Ripin indicated that the choice was good. I requested him to make sure the fish is not overcooked. 'Keep it moist, please'. Off he went.
The dish is absolutely stunning, visually. A prime good-sized fillet of snapper with blow-torched crisp skin lay nestled on blanched snow peas in a mini-lake of orange beurre blanc sauce and was covered with a foliage of fine potato crisps. The fish was cooked perfectly. It was moist, and minimal forking let loose the tender, non-oily layers of the white fish and every bite done right, drenched with the sinfully tasty sauce, and paired with some microgreens and potato crisps were little waves of Heaven...small explosions as flavors and textures paired beautifully. This was poetry being written on the tongue.
Finally onto the dessert, again a clear favorite.
Ripin brought out a plate with a stacked center piece of olive cake and mint panna cotta, edible chocolate soil, and a citrus sorbet. Personally, I don't like multi-textured desserts so I tried to separate out the cake and panna cotta for each bite. It was an interesting medley of mild flavors. That said, the sorbet got the honor to be the last spoonful in. I do quite love citrus desserts.
A slight post-prandial lull, and my check was brought out in addition to a feedback form, and got pulled into a small 'lucky card' competition. I hope I win. There's a three day stay to be had.
All in all, a wonderful time was had.
Some stellar value for money on the RWI menu. Definitely reco Botticino for a visit this Restaurant Week. Also suggest trying the scallop + bacon risotto, the dish I missed.
That brings me to note that I believe that this restaurant is very under-appreciated. The appetizer was a pass, as was the dessert, but the mains showed promise of a place that can deliver solid.
And Mildly Spiced lovers won't feel like they need to go sleep for 18 hrs after the meal. Yours truly went back to work. A MS Win, for sure!
I've never been to the Trident BKC before and what struck me was the polite, smiling service from main gate through end of meal, and all this does much to elevate a fine dine experience.
The ambience is what I expect to see in a fancy restaurant in a 4-5 star hotel in Mumbai. I wish it were different, more warmer, but it's not. It's a well-appointed plush space with high ceilings, slick lines, polish, varnish...though I wish it were like a Venetian eatery with terra cotta tiles, wrought iron furniture or like a seaside cafe on the Amalfi Coast. Tis not to be.
Service needs a first mention because it was genuine, heart-warming and truly standout. Right from the moment I showed up at the maitre d', the service was impeccable, whether it was Kasturi checking on me or Ripin who helped me through the entire meal, making sure I got a bread basket as I waited on my appetizer (and gave me a heads-up that the food would take some time coming), or making suggestions and personal recommendations (which worked) and taking the time to humor me and talk food. He was all warm smiles and eager to help. Or Chef Sushil showing up at my table to personally greet me made me feel a bit like a VIP (which, I'm not). Or not ever having to look around and ask for a drink of water, for there was quiet attention to when I might need more of it. This is not what the regular guy experiences in a regular food place. The exception, the aberration of the occurrence enhances the overall dining experience.
Generally, I believe I get good service, but Botticino was outlier good.
Thence to the food.
I'd decided on getting the tuna carpaccio, salmon tartare with quail egg and balsamic reduction. The portion is possibly enough for a degustation menu but falls a bit short on satisfaction for a three course meal.
The dish is absolutely stunning, visually. A prime good-sized fillet of snapper with blow-torched crisp skin lay nestled on blanched snow peas in a mini-lake of orange beurre blanc sauce and was covered with a foliage of fine potato crisps. The fish was cooked perfectly. It was moist, and minimal forking let loose the tender, non-oily layers of the white fish and every bite done right, drenched with the sinfully tasty sauce, and paired with some microgreens and potato crisps were little waves of Heaven...small explosions as flavors and textures paired beautifully. This was poetry being written on the tongue.
Finally onto the dessert, again a clear favorite.
Ripin brought out a plate with a stacked center piece of olive cake and mint panna cotta, edible chocolate soil, and a citrus sorbet. Personally, I don't like multi-textured desserts so I tried to separate out the cake and panna cotta for each bite. It was an interesting medley of mild flavors. That said, the sorbet got the honor to be the last spoonful in. I do quite love citrus desserts.
A slight post-prandial lull, and my check was brought out in addition to a feedback form, and got pulled into a small 'lucky card' competition. I hope I win. There's a three day stay to be had.
All in all, a wonderful time was had.
Some stellar value for money on the RWI menu. Definitely reco Botticino for a visit this Restaurant Week. Also suggest trying the scallop + bacon risotto, the dish I missed.
That brings me to note that I believe that this restaurant is very under-appreciated. The appetizer was a pass, as was the dessert, but the mains showed promise of a place that can deliver solid.
And Mildly Spiced lovers won't feel like they need to go sleep for 18 hrs after the meal. Yours truly went back to work. A MS Win, for sure!
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