Botticino—the Italian restaurant at Trident BKC—has come up with a set menu, which they aptly call as “Hey Presto!” It means, very quick: almost like magic. The Presto menu at Botticino is easy on pocket and comes at just Rs. 990/- (plus taxes). At such a price point, a well-presented and delicious Italian three-course meal in a five-star ambience is something to really look forward to. It is a great option, especially for busy corporates in and around Bandra Kurla Complex. Without spending a whole lot of time waiting for the order to arrive, the Presto service is quick and the food is classy!
As AN and I settled down and enjoyed chatting with Chef Ashish Bhasin (Executive Chef at Trident BKC) and Chef Sushil Multani (Head Chef, Botticino), we were offered a Bread Basket with different kinds of gorgeous baked beauties. We tasted a piece of each with some Balsamic and olive oil. These breads tasted so good: freshly baked and soul-satisfying! Sipping a citrusy Trident Cooler, we had a look at the Presto menu.
The menu had enough options to choose from. Chef Bhasin mentioned that the menu keeps on changing. In the first course, the soup that we tasted first was the Chicken Straciatella with Egg Drop and Parmesan. It was a light soup and packed with loads of flavour. This Italian egg drop soup was simple, but just perfect to warm you up the Italian way, in the wet monsoons in Mumbai. This was followed by Chef’s signature Country Style Pork Soup with Borlotti Beans and Rosemary. Texturewise, it stood in sharp contrast to the first soup. We loved the soup loaded with some croutons, pieces of soft, boneless pork and Borlotti beans. This soup was delicious in its own way.
The picture-perfect Beetroot Tartare with Orange Spheres, Beetroot Macarons and Preserved Lemon Gel (veg) was the standout dish of the day. Do taste this dish for sure, if you love a bit of molecular gastronomy in your plate. The orange spheres (yes, those are NOT egg yolks!) just burst in the mouth, releasing a sweet, citrusy juice. The Beetroot Tartare was finger-licking and well-balanced. AN, who dislikes beetroot, just loved that dish. For me, this was one of the best beetroot dishes I have had till now. The macarons were tasty, but a bit sticky. I was surprised to know that these were made without eggs and almonds!
In the Main Course we ordered Angel Hair Pasta with Arabian Sea Shrimps, Extra Virgin Olive Oil, Garlic and Parsley. A light and filling pasta with perfectly cooked and generous amounts of shrimps, is always a welcome dish. Go for it, as it is perfect for a working lunch.
Then we had Poached Red Snapper with Orange Butter Nage, Vegetables and Crushed Baby Potatoes. This dish uses the cooking techniques like Sous vide and En papillote to create something that’s just so foodgasmic. The Red snapper was firm and silky. A rocher of the baby potatoes and herbs (crushed together) was kept at the centre of the plate. Then red snapper was added all around. Then the orange butter and the vegetables were slowly poured from a glass jar. The zucchini and the carrots were soft, yet firm. The whole presentation and the theatre of the dish is such a wow factor in the Presto menu. The taste was very refreshing and both of us loved the flavours. The dish was on the sweeter side because of the oranges and carrots.
We tried two different kinds of desserts from the Presto menu. The Costa Hazelnut was yum. A rich combo of chocolate and hazelnuts can never go wrong! This dome of divinity tasted even more balanced when had with a touch of Raspberry Coulis.
The theatrical presentation of the Italian dessert Affogato was a sight! Cubes of chocolate brownies and a big scoop of ice cream were served in a glass, over which a hemisphere of chocolate dome was placed inverted. The Chef then poured hot Espresso over the dome. The chocolate slowly melted with the warmth of coffee. The dome melted partially, and the rest was then broken roughly and added to the glass. Together, the elements complimented each other very well. I was very happy with the dessert, except that the chocolate dome could have been thinner.
Chef Sushil Multani at Botticino has taken special care and pride in creating each dish in the menu. Both the vegetarian and non-vegetarian dishes are very well-priced and the quality and presentation of the Italian dishes at Botticino is commendable. I would highly recommend the light and filling Presto Set menu. Being a true balance of flavour and style, the Presto dining at Botticino, Trident BKC, is worth an experience.
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