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Thursday Nov 07, 2024
Saturday, 24 August 2013 00:00 - - {{hitsCtrl.values.hits}}
Lobster and asparagus may seem like the unlikeliest duo, yet it was a delight to see the eclectic culinary combinations that the Taj Samudra’s Executive Chef at the Steak & Grill House whipped up as part of the lobster and asparagus promotion that is currently on at the hotel’s fine dining restaurant.
Leaving the four-course meal to speak for itself, Chef Sagayaraj offered no explanation as to what inspired him to pair these ingredients together and instead worked busily from behind the scenes, sending beautifully presented dishes one after another for us to enjoy.
Whetting our appetite with some samples from an overly generous bread basket, we were delighted by the varieties of butter that accompanied it, from lemongrass to red chilli, with even a mushroom-flavoured butter – all delicious, making it somewhat hard to turn away from the breads once the starters were brought to the table.
The starters certainly diverted our attention quickly enough, elegantly presented in bite-sized portions: Chilled lobster and asparagus with shallot tarragon vinaigrette; lobster, avocado and asparagus salad and a delicious portion of fresh salmon. This was followed by a hearty asparagus soup with lobster and motel mushrooms.
A cleanser was then served, uniquely dished out in a hollowed-out block of ice which kept the lime sorbet perfectly chilled. The crushed ice with a refreshing hint of lime topped with a sprig of mint certainly did its job, cleansing the palate and had us looking forward to the main dish of the night.
From the many options available, Chef Sagayaraj served us the poached baby lobster on asparagus and crepe risotto, accompanied by boiled vegetables. Other options, keeping with the theme, include lobster and asparagus with lemon butter sauce, lobster and asparagus tian, lobster and asparagus strata, lobster and asparagus alfredo, lobster and asparagus agnolotti and linguine with lobster and asparagus quiche.
The wide selection of wines available at the Steak & Grill House makes an excellent accompaniment to the diverse combinations of lobster and asparagus that the restaurant’s team has whipped up for its patrons.
The warmly lit, muted and cosy environs of the restaurant, which seats up to 25 people, is an ideal location for a private, intimate evening out, whether sampling dishes from the lobster and asparagus promotion or indulging in some choices off the restaurant’s a la carte menu.
Wrapping up the meal, the chef himself chose a dessert for us off the a la carte menu and we were simply blown away by the cassata, which was gorgeously plated with an intricate design made of a variety of sauces dominating the dish – the reds, greens and yellows blending together beautifully to create a stunning dish.
The lobster and asparagus promotion at the Steak & Grill House is on until 31 August at the Taj Samudra from 7.30 p.m. to 11 p.m.
