JOIN USThe celebration of The Oberoi, Bengaluru’s 25th year of hospitality saw the team curating a menu inspired by the inaugural dinner served to the invitees of the opening soiree on August 15, 1992.
The present team headed by the executive chef Ajit Raman assisted by Chef Hitesh Pant and pastry chef Bhuvan Ravishankar gave a contemporary twist to the same menu.
The amuse bouche included a pop rock candy inspired shot with predominant flavours of dehydrated berries, prunes, olives and macerated grapes with feta cheese.
For appetisers, the dishes were ‘Avocado cremeaux and mozzarella balloons served with heirloom tomatoes’ and ‘ Avocado rocks and prawn floss’. For soup, it was ‘Golden corn and saffron soup’ and the entrees were ‘Cauliflower and chantrelles’, ‘25-hour slow cooked cauliflower with chantrelle – truffle gastrique’ and ‘25-hour slow cooked chicken with caramelised chantrelles and egg yolk caviar’. Dessert included ‘Frozen white chocolate-berry ice cream, dehydrated dark chocolate mousse, smoldering bitter chocolate cigar with edible ash’.
The menu also included petit four like ‘Koi pond inspired aquariam deck with dark chocolate rocks and white chocolate-orange nougat’ and ‘Garden inspired dark chocolate- mint and raspberry – dark chocolate pops’.