Blog / Asylum (New Menu)

Asylum (New Menu)

Written by Zainab Faizal • Written 9 months ago


Note:

Since this was a tasting we only got mini portions - therefore portions are a lot larger than in images for the price quoted

 

Inspired by the historical importance of the location, this restaurant and bar took its stand out here a couple of years back. Admirable architecture on the inside along with stunning food creations and possibly the most luxurious Asylum you'd find! (Pun intended)

The Asylum apart from being known for their eye catchy name, incredible ambience as well the mouth watering dishes - they've finally launched a brand new menu that's focused on bringing the epitome of star class comfort and fine dining together in your friendly neighbourhood!

Eat was fortunate enough to enjoy the very first tasting of their brand new menu along with the Owner of Lovi Ceylon & a US Masterchef contestant!

Note - What we were served on that day, slightly differs to what's offered on the final menu.

Here's what we checked into!

 

Food

SOUP

Chilled Green Garden Pea Veloute, Sweetcorn Panna Cotta, Micro Herbs | Rs.600/-

A cold soup was a novel experience for me and I didn't really know what to expect. Diving my spoon into the soup and taking a mouthful, made me realise that it's super cold - almost like a sorbet but one thing that hits you hard is that it's packed with unimaginable flavour. The thick green pea soup was spiced up along with sweetcorn panna cotta that was crumbly and crunched up when you break into it and melts in your mouth in a sweet flavour.

 

MAINS

Seared Hokkaido Scallops, Cauliflower and Fennel Purée, Brown Butter Sauce | Rs.3500/-

(The menu would consist of - Sea scallops & Foie Gras - pan seared sea scallops, cauliflower purée, truffle oil, foie gras, and pomegranate reduction)

My favourite from the evening! Hokkaido scallops are the finest scallops all the way from Japan and more importantly - scallop is a common name that is primarily applied  to any one of numerous species of saltwater clams in the taxonomic family. The scallops were cooked to perfection, it was packed with a grilled flavour and topped with a lovely pan seared tattoo. Combining it with the cauliflower purée, would have been a match made in heaven! All those who think cauliflower purée sounds gross, it is not! Its silky smooth texture, and the strong hum of the veggie was a treat! The brown butter sauce complimented the dish all in all, with its burnt garlic butter like flavour adding the extra zing to the entrée.

 

Pan Seared Duck Breast, Baby Beetroots, Crispy Kale, Goat Cheese and Beetroot Reduction | Rs.1100/-

(Will be used as daily specials)

Duck breast isn't something you'd find everyday! Being an avid fan, this entrée was certainly a star. The meat was tender and easy to cut into, with the corners packed with a thin skin of the duck fat. The organic baby beetroots, were dazzling in their bright hues and was insanely fresh and you feel "healthy" from just one bite. The kale, fried to crisp went along great with the beetroot reduction and the meat adding that crunch and was packed with an interesting potato crisp flavour! The goat cheese on the other hand was the neutral agent, which was exceedingly smooth and slides on your tongue with how creamy it was!

 

Char Grilled Tasmanian Cape Grim Sirloin Steak, Seared Foie Gras, Red Wine Jus | Rs.4600/-

(Tasmanian grass fed sirloin steak, sautéed potatoes, seared foie gras, broccoli and almond pesto, red wine jus)

Cape grim beef is from Tasmania, Australia  and cattle that's raised in rich pastures with nothing else added - the meat is hand selected and rigorously graded! For more information on this meat - www.capegrimbeef.com.au

When we got our meal, we were ensured there wasn't red wine jus (too Halal for you) and we got a reduced pomegranate sauce that was just OMG GOOD. The meat was beyond tender and it was just too good to be true for any red meat lover, and for anyone who appreciates excellent cuts of meat. Foie gras is the epitome of luxury food, made from the liver of goose or duck that has been specially fattened. - taking a bite of it, initially it feels like a glob of fat but it's got an incredible texture and flavour that's obviously fattening and rich.

 

Slow Cooked Australian Dorper Lamb in Chimmchuri Marinade, Pumpkin Risotto, Sautéed Spinach | Rs 3100/-

(Australian Dorper lamb ribs char grilled, pumpkin risotto, sauté spinach)

Dorper lamb is from a South African breed, that's not for wool but for the dorper lamb specifically. The meat was absolutely stunning, and you can cry about how luxurious the items can get! The chimmchuri marinade is an uncooked sauce used for grilled meat in either green or red. It's filled with cilantro, parsley and oregano along with more herbs to enhance the flavour of the meat. The pumpkin risotto was spot on fabulous and went hand in hand with the meat.

 

Drinks

Strawberry Virgin Mojito

The classic virgin Mojito, emphasising on fresh cut strawberries blended and mixed in with the soda, mint and lime.

 

Watermelon Virgin Mojito

An interesting twist for watermelon, giving out possibly the best thing that happened to a watermelon! Just imagine the average virgin Mojito with the fresh blends of sweet watermelon!

 

Desserts

Tiramisu | Rs.1200/-

Coffee flavored Italian custard dessert, sponge biscuits layered with a whipped mixture of eggs, sugar & mascarpone cheese & flavored with cocoa.

Hands down one of the best tiramisu in the country and I couldn't stop digging into mine!

 

Presentation

The entrées were presented with elegance and class, furthermore plating was quite artistic and beautiful.

 

Service

An amazing team at the Asylum! You'd absolutely adore them and they are very welcoming and hospitable.

 

Conclusion

Asylum's brand new menu is the epitome of fine dining with world class ingredients right down to your plate in CMB! If you're looking for an elegant birthday, anniversary or even a family gathering with a classy meal - The Asylum is the place to be. Like they love to emphasise on being "distinctively different".

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