Life of plant
Life of plant
Chef saravanan bring a unique organic five course food menu in the form of plant life cycle. The menu will start from the seed it ends with fruit
Seed to start Flaxseed tart, black sesame mousse, edible mud, sunflower seed sprouts, opal basil amber
Root of plants Slow cooked root vegetable, horseradish and balsamic spaghetti, wasabi crisp
Stem of plants Asparagus stem charlotte, truffle young leek, lotus stem wafers, lemon dust Or Celery stems fricassee, poached prawns, banana stem wafers, lemon dust
Leaf and flower of the plant Artichoke barigoule, samphire caviar, hibiscus and red spinach coulis Or Quail confit, parsley caviar, crispy vine leaf dolma, thyme jus
Tangy Fruit treat Grand marnier souse orange mousse, apfel nougat crumble, frozen chocolate sponge
Below food review by Asmita Madhu
'Life of a Plant' focuses on organic gourmet ingredients, contemporary food presentation and usage of all parts of a plant including seed, root, stem, leaf, flower & fruit. The place is beautifully decorated with plants at every table, that has notes with details about every course. So much of research and efforts must have been put in by the team of chefs for this interesting promotion. BEVERAGE: Mocktail: The bar tender came up with this lovely mocktail that's out of the menu. Loads of berries, mint and soda, it was yummy and refreshing. Let's begin the five course menu tasting as it happened :) The first two courses were quite new to me, hence tasted with scepticism, but the rest were rockstars. FOOD: Seed to start: Flaxseet Tart, Black sesame mousse, edible mud, sunflower seeds sprouts, opal basil amber The first course is basically an amuse bouche, hence the bite size quantity. What looked like a miniature pot with plant with mud around it had interesting ingredients. There's Flaxseed tart. The edible mud is made with a dough various types of dry seeds, which is baked, dried for 24 hours and then made into fine powder. The jelly is Sunflower seed sprouts, opal basil and amber. Though cannot comment much on taste, it was more amusing to have the unique dish. The ingredients sure are full of health benefits, to cook body and provide energy. That was a soothing factor. Root of plants: Slow cooked root vegetables, horseradish and balsamic spaghetti, wasabi crisp: This was the second course and even more intriguing. Looking very basic, this one actually had quite a few scientific processes involved. It showcased Slow cooked root vegetables with Horseradish and balsamic spaghetti. Usually both balsamic and horseradish are served as dressing or sauce but both these ingredients were made into solid spaghetti by using kappa powder. The process is as good as a chemistry lab experiment :) I couldn't stop myself asking more about the ingredients. The Chef explained that Kappa is natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. Whoa. The Wasabi chips were most interesting part for me and I enjoyed that. For the other stuff, it is an acquired taste. The only consolation for me was having organic food. How happy my mom would be. Stem of Plant: Celery stems fricassee, poached prawns, banana stem wafers, with lemon dust: I absolutely loved this. Dot. Every element was yummylicious, Those thinking that it might all be a raw food affair, here's the mystery unfolded. You start from the prawn on right, with the creamy sauce and wafer and when to have the second prawn, there's this lovely tanginess, coming from the melon dust This is the vegetarian version for course 3. Asparagus stem charlotte, truffle young leek, lotus stem wafers with lemon dust. It did compliment as the vegetarian counterpart, I love the lotus stem chips and I like asparagus. Only that this dish felt much more tangy as the lemon dust was dusted all over. Leaf and Flower of the plant: Artichoke barigoule, samphire caviar, hibiscus and red spinach coulis: Course four was a proper Masterchef dish. Complete with interesting ingredients, technique and full of flavours. This was so so yummy, I couldn't let go. Had to polish it off. If I was not informed that it is artichoke, it looked and tasted like a proper lasagna. The red spinach coulis was so creamy and tasty. The caviar didn't have any independent taste, but worked more on the look and as an interesting element. This dish even won over its non veg counterpart. This is the Non veg version of cour 4. Quail confit, parsley caviar, crispy vine leaf dolma, thyme jus: I do not eat quail much. Just tasted and it was soft and the jus was great. The tiny dolma was a little pungent for me, while the crisp leaf fritter was too good. This one too had the caviar as an accompaniment. DESSERTS: Let's move on to the most anticipated and fifth course. Grand Marnier Souse Orange Mousse, apfel nougat crumble, frozen chocolate sponge: Magical snow with liquid nitrogen made this beautiful. Absolutely stunning. The last three courses really kept raising the bar. Loved everything about the dessert - The looks, the theatre, the taste. Was lip smacking with every bite. Couldn't help but finish off the entire thing. This one kind of is a portion for two. THE TEAM: Chef Saravanan, Sous Chef is the brain, heart and soul behind curating this concept. He is pretty well known for such interesting food and even hosts a TV show.