Undisputedly one of India’s world class contemporary Italian Fine Dining outposts, this haven for gourmet excellence wows KISHORE AND SMITA IYENGAR with an outstanding epicurean experience.
UNPRETENTIOUS INTERIORS
An exclusive full glass dining alcove stands out in this uber chic rotunda-shaped fine wining and dining outpost. The distinct floor-to-ceiling Enoteca and classy Grappa Bar are signature statements in an appealing, beige dressed minimalistic environs. Named after ‘Pietra di Botticino’, the beautifully veined Italian marble, this premium restaurant is a celebration of hearty contemporary Italian cuisine. The menu presents a wide range of classic Italian dishes, served with a contemporary flair by talented young Chef Sivakumar who was with Le Cirque, New York’s iconic gourmet destination.
The chic ambience of the landmark reflects contemporary and refined simplicity, soft and comforting cove lighting and lush furnishings in pastel shades of lavender and cream. The eclectic Grappa display in Botticino comprises a fine range of choicest Grappas in some of the most beautifully designed Venetian glass bottles from Grappa Alexander by Distilleria Bottega in Italy, a first-of-it’s-kind anywhere.
SETTING WORLD CLASS STANDARDS
Chef Sivakumar began his culinary symphony with his outstanding Goat Cheese Mousse, beetroot sponge and orange spheres, -simply mouth melting. His San Danielle Prosciutto and red wine poached pear, homemade Ricotta, celery and Piadina bread matched hearty world wines, a cheery floral Sauvignon Blanc,Vina Tarapaca, Maipo Valley, Santiago, Chile.
On the feather soft pasta spread, we had a superb Butternut Squash Tortellini, Parmesan Fondue, candied orange and morrels, paired with a refreshingly perfumed, white floral Arneis, Roero, Marchesi di Barolo, DOCG, Piemonte, Italy and another super white – exhilarating Viognier, Grovers Art Collection, Nandi Hills, Karnataka, India.
SUPERLATIVE REPERTOIRE
Creative innovations reflect distinct flavors in Ricotta Strangolapreti –asparagus, sweet peppers and saffron cream in a marvelous blend and Squid Ink Linguine –crab ragout, tomatoes and herb crumbs offering a fascinating smorgasbord of subtle tastes. Two fine wines, -a Chinkara Pavillion Chardonnay from Mornington Peninsula, Victoria, Australia and a vintage grand dad Burgundy Pinot Noir from Nuit-St-Georges, Louis Jadot 2011 with light driftwood and berry flavors on the back palate lent seamless synergy to the fine dish.
Whole wheat Torchiette with pulled chicken, herb and onion crumble, star anise and cinnamon was sunched with a medium bodied red Spanish wine -Torres, Mas a Plana with black currant and mushroom on our palate. Chef Sivakumar’s outstanding New Zealand Lamb Rack, garbanzo beans, confit tomatoes and kale danced a jig with a fine, handsome red vintage –A fine Merlot from Duckhorn, Napa Valley, USA with its liberal nose of moist earth, cinnamon, clove and tobacco all synergized with this super signature presentation.
SUBTLE FLAVORS MATCH CONTRASTING TASTES
Their signature Wild Mushroom and whipped potato, shaved black truffles, Parmesan foam was a great combo with a soft-n-mellow Pinot Noir from Kendall- Jackson, Vintner’s Reserve, Sonoma County, Napa Valley, USA. Another remarkable dish the signature 21 days aged duck breast, red cabbage, sweet potato, liquorice sauce waltzed with an excellent Chardonnay from The Olive Grove, McLaren Vale, d’Arenberg, Australia, the exhilarating green grass, lime and grapefruit notes, lingering onto a thrilling floral palate.
The signature desserts deserve an encore without exception, we’d recommend savoring both. The coconut flavored Tiramisu is exceptionally silky enjoyed with a chilled, nectarine finish French Mouton cadet Sauternes, Baron Philipe de Rothschild. The unusually innovative Afogato –Espresso, vanilla and coffee gelato make a fantastic blend with a crisp Grappa Moscato. Grazie Mille, we felt honored!
ADDRESS: BOTTICINO – THE TRIDENT BANDRA KURLA, BANDRA KURLA COMPLEX, BANDRA EAST, MUMBAI – 400051, INDIA / 91-22-66727777
