Sample Menus
MADE TO TASTE
Every menu we create is customized to your taste and your event. From passed hor d'oeuvres to decadent desserts, we work with you to create a one-of-a-kind experience in your meal.
OUR INGREDIENTS
We specialize in using local and seasonal ingredients that Chennai knows and loves. Like our city, our food is modern while retaining traditional flavours. Our dishes are inspired by what's special about you and your event.
INDIAN EXTRAVAGANZA
A MODERN TAKE ON TRADITIONAL FAVOURITES
VEG APPETIZERS
Anar Chakundar Paneer Tikka
Dahi aur Khubani ke kebab
Achari Paneer tikka & olives on puff tarts
Croissants filled with malai paneer bhurji
Chole filled Kulcha
Tandoori Broccoli
Paneer Lifafa
NON-VEG APPETIZERS
Murgh pyaz kebab with philadelphia cheese
Jodhpuri chicken sooley
Guntur chilli chicken
Chettinad spiced crab cakes
Roti pe Boti
Murgh Hazarvi kebab (mace & saffron flavoured morsels of chicken)
VEG MAIN COURSE
Sabz Chettinad with Malabar paratha
Gobi mussalam
Sarson da saag (seasonal) with makai ki roti, gud & safed makhan
Paneer papad ki sabzi
Kacche kele ke kofte
Shahi bharwan kumbh
Masala/Bafla/pyaz amchoor ki baati with dal panchmel, gud & ghee
NON VEG MAIN COURSE
Khad ka Murgh
Jungli Murgi
Dahi methi ka Murgh
Malvani Fish curry
Nashili Raan braised with rum
Dhungar laal maas
Raan ki potli, Roganjosh sauce, saunf & pinenut pulao
Achari Lobster
FLAVOURS OF ASIA
A MODERN TAKE ON TRADITIONAL FAVOURITES
VEG APPETIZERS
Vegetable tempura
Asparagus & water chestnut in soy garlic sauce
Asian greens, caramelized cashew & poppy seeds salad with pineapple chilli dressing
Teriyaki mushroom vol au vent
Glass noodle salad with Thai Pomello
NON-VEG APPETIZERS
Peanut Chicken & Rocket salad with Soy Balsamic dressing
Chicken & Leek yakitori
Chicken Samunprai
Sesame Prawn fritters
Seafood Spring roll
Steamed Pork dumplings
VEG MAIN COURSE
Scallion & Tofu in black pepper sauce
Stir fried Zucchini & Baby corn in chilli oyster sauce
Button Mushroom & cashew nut Kung pao style
NON VEG MAIN COURSE
Stir fried crispy Lamb in sweet chilli sauce
Hong Kong style braised Lamb casserole
Five spiced sous vide Duck breast
Whole Pomfret crusted with home-made pepper spice
Cantonese steamed fish
Crispy scallion ginger salmon
Crispy soy glazed chicken with sticky sesame sauce
Chicken & lemongrass Krapow
A GLOBAL AFFAIR
A SELECTION OF FUSION WORLD CUISINE
VEG APPETIZERS
Pizza Burrata
Pesto sauce, Sun dried tomatoes, Creamy burrata cheese
Molagapodi crusted baby corn Tempura
Japanese fritters with a local twist served with wasabi mayonnaise
Pan-fried dim sums
Served with gyoza sauce
NON-VEG APPETIZERS
Beer & Paprika infused Chicken
served with Aioli
Lamb Souvlaki Skewers
with grilled Pita & Tzatziki
Panko Crusted Masala Fish
with Mango Jalapeno Salsa
SOUP
Spiced orange & mint soup
Served chilled
MAIN COURSE
Creole spiced potato & bean steaks OR Chicken
With olive crushed potatoes, Feta & lemon zest filled banana chilli & Creole sauce
DESSERT
Baked mango cheese cake
with Chilli Caramel sauce
THE MEDITERRANEAN MEDLEY
PLATED COURSE WISE MEALS
OPTION I
TO START
Potato Kataifi
with grilled Halloumi, garlic basil dressing & prunes
OR
Chicken Wings
with Avocado Hummus & red wine reduction
MAINS
Feta & Mint "Pasta del plin"
with sous vide golden & red beets
OR
Lamb Cacciatore
with herbed fluffy Polenta
DESSERT
Seasonal Exotic Fruits with Greek Yoghurt
with rosemary honey, candied pecans
OPTION II
TO START
Fresh figs with shaved fennel
Toasted hazelnuts & Lemon Feta emulsion
OR
Grilled shrimp skewers
with Zaatar Pita & Oregano Aioli
MAINS
Grilled Artichoke with green pea cream
Saffron butter & Sun-dried tomato crisps
OR
Egg yolk & Ricotta Ravioli
in Thyme butter & shaved Parmesan
DESSERT
Karidopita
Walnut cake with Milk & Honey
OPTION III
TO START
Grape & Arugula Salad
Goat cheese, Chilli pine nuts & Balsamic reduction
OR
Salmon Tartare
shredded phyllo, shallots, capers & sour cream
MAINS
A Savoury tart of Olive tapenade
yellow & red Cherry tomatoes, Burrata, Olive oil & cracked pepper
OR
Mediterranean Seafood Stew
with Fish, Shrimp, Lobster & Scallops
DESSERT
Flourless Chocolate Cake
drizzled with extra virgin Olive oil & Maldon sea salt
A TASTE OF MOROCCO
PLATED COURSE WISE MEALS
TO START
Preserved Lemon & Cheese pie
Flaky puff pastry filled with feta & lemons preserved in true Moroccan style
OR
Chicken Bastilla
A layered pie filled with shredded chicken, caramelized onion & scrambled egg
SOUP
Bssara
A smooth fava beans soup flavored with cumin & paprika
OR
Harira Chicken
A hearty chicken & lentil broth topped with a dollop of yoghurt
MAINS
Cous cous & Vegetabe Tagine
A classic hot pot preparation with seven vegetables & fluffy cous cous
OR
Chermoula spiced Fish
Coriander & Parsley flavoured catch of the day
OR
Lamb Kefta Tagine
Juicy lamb meatballs simmered in a chunky tomato sauce, topped with egg
DESSERT
Merendina
Buttermilk sponge layered with Chocolate ganache
TO END
Moroccan mint tea with orange & cardamom Ghriba
The famous Moroccan tea, accompanied with shortbread cookies
VIVA ESPANOL
PLATED COURSE WISE MEALS
TO START
Tapas Platter
Pan con tomate, Escalivada, Pisto manchego, Migas de Pastor, Olives, Prosciutto
SOUP
Salmorejo
A cold soup of tomato, garlic, crusty bread, olive oil & red wine vinegar
OR
Caldereta
Hearty Seafood soup with a dollop of paprika Aioli
MAINS
Arroz al Horno
Oven-baked rice casserole with Spring Vegetables
OR
Arroz al Horno Carne
Oven-baked rice casserole with Sausage & Chicken
DESSERT
Crema Catalana
Creamy Spanish custard topped with a layer of burnt sugar crystals
Leche Frita
“Fried milk” dusted with cinnamon sugar
COCKTAIL PASS AROUNDS
APPETIZERS
Honey glazed sesame baby carrots
Rosemary & garlic hasselback baby potatoes
Cucumber with mascarpone cheese, cherry tomato & fennel
Tomato basil olive oil bruschetta
Zaatar pita crisps with olive tapenade
Goat cheese & walnut puff with braised figs
Pea pesto crostini with cherry tomato
Sundried tomato, olive & basil pesto tarts
Earl grey & lavender chocolate truffles
Chocolate & pistachio cantucci