<p>What does not disappoint about Gurgaon is the variety it offers for socialising. The newly opened Vibe: The Sky Bar, a one-of-a-kind rooftop bar on the 10th floor of the Hilton Garden Inn, is a testimony of that.<br /><br /></p>.<p>Open sky, ambient lighting, different sets of cosy and comfortable seating, a four feet deep pool and a view overlooking the city – these make the place stand out.The menu offers a wide range of classic and exotic alcoholic and experimental cocktails and mocktails which appeal in their appearance.<br /><br />Metrolife was welcomed with a Melon Berry mocktail. With its smoke cured watermelon, lime, honey, sugar, camomile tea, and cranberry juice, the tangy taste is a perfect accompaniment to our first pick of vegetarian appetiser Feta cheese stuffed beetroot patties with sweet and spicy mango chutney.<br /><br />The smooth combination of party-oriented snacks which are called finger foods and different types of appetisers reflect in their menu all along. The options, both vegetarian and non-vegetarian are less as compared to the range of beverages they offer. Yet, the food items are filling that might not make you hungry for a while.<br /><br />Executive chef Sunil Kumar Gangwal informs Metrolife that their idea is only to offer “minimum yet experimental items on their food menu”. Take for instance, their non-vegetarian appetiser Raan burger in masala pav for Rs 600. Finished in two bites, these small size chicken burgers along with light fried potato chips go well with our Fruit cream mocktail. The mocktail itself is heavy, comprising of chunks of apple, pear, pineapple, fennel with celery, fresh lime juice, sprite and topped up with mint foam.<br /><br />Another combination is Crispy spicy prawns tossed with curry leaves priced at Rs 650 with the Australian red wine Jacobs Creek Shiraz. The spiciness of the prawns is equalled by the skillfully blended, sweet and sour wine.<br /><br />They also have experimented with some of the names of the items. Consider Bubblegum Cocktail comprising of bubblegum flavoured vodka, sweet and sour mix and egg white and vegetarian Tandoori potato barrels with tadka yoghurt. The cylindrical barrels made of potatoes patted with yoghurt on a plate remind one of the aloo ki sabzi that all of us relish. With a dry-ice presentation, the bubblegum flavoured vodka served with cream of egg white is appealing for those who are strawberry flavour fans.<br /><br />With regard to its taste, price and portion, the Blue Cheese Malai Tikka with tomato in the non-vegetarian menu and Broccoli galouti served on crispy crackers from the vegetarian menu is nothing greater than what you may find at any regular restaurant.<br /><br />Kerala-style fish lovers will immediately identify the taste of grilled fish and spices in the Carom flavoured Tawa sea bass with prunes chutney as an authentic dish coming from the coastal cuisine. The cocktail menu has been innovated with their experiments including smoked cocktails. They are also experimenting with the barrel aged cocktails in which the cocktail are kept for 10-15 days and flavoured with Indian spices like cinnamon and cardamom.<br /><br />With a friendly staff and an in-house bar for the chilly winter nights, it exudes a certain ‘vibe’ that should not be missed.</p>
<p>What does not disappoint about Gurgaon is the variety it offers for socialising. The newly opened Vibe: The Sky Bar, a one-of-a-kind rooftop bar on the 10th floor of the Hilton Garden Inn, is a testimony of that.<br /><br /></p>.<p>Open sky, ambient lighting, different sets of cosy and comfortable seating, a four feet deep pool and a view overlooking the city – these make the place stand out.The menu offers a wide range of classic and exotic alcoholic and experimental cocktails and mocktails which appeal in their appearance.<br /><br />Metrolife was welcomed with a Melon Berry mocktail. With its smoke cured watermelon, lime, honey, sugar, camomile tea, and cranberry juice, the tangy taste is a perfect accompaniment to our first pick of vegetarian appetiser Feta cheese stuffed beetroot patties with sweet and spicy mango chutney.<br /><br />The smooth combination of party-oriented snacks which are called finger foods and different types of appetisers reflect in their menu all along. The options, both vegetarian and non-vegetarian are less as compared to the range of beverages they offer. Yet, the food items are filling that might not make you hungry for a while.<br /><br />Executive chef Sunil Kumar Gangwal informs Metrolife that their idea is only to offer “minimum yet experimental items on their food menu”. Take for instance, their non-vegetarian appetiser Raan burger in masala pav for Rs 600. Finished in two bites, these small size chicken burgers along with light fried potato chips go well with our Fruit cream mocktail. The mocktail itself is heavy, comprising of chunks of apple, pear, pineapple, fennel with celery, fresh lime juice, sprite and topped up with mint foam.<br /><br />Another combination is Crispy spicy prawns tossed with curry leaves priced at Rs 650 with the Australian red wine Jacobs Creek Shiraz. The spiciness of the prawns is equalled by the skillfully blended, sweet and sour wine.<br /><br />They also have experimented with some of the names of the items. Consider Bubblegum Cocktail comprising of bubblegum flavoured vodka, sweet and sour mix and egg white and vegetarian Tandoori potato barrels with tadka yoghurt. The cylindrical barrels made of potatoes patted with yoghurt on a plate remind one of the aloo ki sabzi that all of us relish. With a dry-ice presentation, the bubblegum flavoured vodka served with cream of egg white is appealing for those who are strawberry flavour fans.<br /><br />With regard to its taste, price and portion, the Blue Cheese Malai Tikka with tomato in the non-vegetarian menu and Broccoli galouti served on crispy crackers from the vegetarian menu is nothing greater than what you may find at any regular restaurant.<br /><br />Kerala-style fish lovers will immediately identify the taste of grilled fish and spices in the Carom flavoured Tawa sea bass with prunes chutney as an authentic dish coming from the coastal cuisine. The cocktail menu has been innovated with their experiments including smoked cocktails. They are also experimenting with the barrel aged cocktails in which the cocktail are kept for 10-15 days and flavoured with Indian spices like cinnamon and cardamom.<br /><br />With a friendly staff and an in-house bar for the chilly winter nights, it exudes a certain ‘vibe’ that should not be missed.</p>
