Dinner courtesy of a vendor. This was my first time dining here. It’s one of Chef Srijith Gopinathan’s restaurants who also has Copra (which we love) and formerly from Campton Place which had 2 Michelin stars.
I started with a Kokam and Smoke cocktail because it had mecval and citrus. It was a bit too sweet for my taste, but was otherwise good. We had some hors d’oeuvres (no pictures). I mainly just remember the kulcha and the Kerala Fried Chicken. Didn’t find the kulcha so memorable, but I definitely remembered the fried chicken bites. Meal was a big blur also since I was mostly focused on conversation. I remember the Ettan Salad was quite good, esp. with the pumpkin seads. The oysters were very fresh, but I didn’t hear them say where they were from. I didn’t find the Cast Iron “Monkey Buns”, their signature bread rolls to be particularly interesting.
The Braised Short Ribs were pretty decent, tender and a flavorful sauce. I had ordered the Spice-Roasted Seabass Collar which I thought was very good. Both desserts, the Gulab Jamun Ring and the Tender Coconut were decent. I love gulab jamun so this little elevation of that was nice. The coconut was young and fresh and was in sago kheer with some mango sorbet and cardamom. An uneven meal, but I was very distracted from the food itself, but it was a decent enough meal overall.
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