Saturday, 30 March 2019 14:54

Summer brings a new menu at the Sorrento, Shangri-La's - Eros Hotel, New Delhi

Chef Massimiliano Sperli

If you are an Italian food lover then you couldn't have missed the much loved Italian restaurant Sorrento at the Shangri-La's Eros Hotel, New Delhi. These days the restaurant is buzzing with Chef Massimiliano Sperli who has curated a new menu for the season with names that will make you read and smile.

Consider this - Roma Do Not Be Stupid Tonight as your antipasti which was fried black cod in parsley and basil batter, fennel and orange zest salad and capscicom and thyme sauce just to give you the gist. And that's how our tasting of the lunch menu started amidst entire buzz of other interesting names that popped out of the special menu curated for the media. First a bit about the Chef Chef Massimiliano, a master in traditional Italian recipes as well as international cooking styles. At Sorrento, Chef Sperli strives to bring an authentic Italian dining experience to guests, so they can develop a deeper understanding and passion for Italian cuisine. India was a destination where he dreamt of serving his food at perfect temperatures in a perfect setting.

The antipasti followed the pasta named A starry summer night that was homemade agnolotti filled with eggplant, smoked scamorza cheese, tomato and basil, grilled calamari, tuna orange carpaccio, mortadella sauté, Jerusalem artichoke and mint sauce or you could indulge in theThe jewels under the field which was homemade tortelli filled with potato, ricotta cheese and rosemary, beetroot sauté, steamed baby carrot, summer black truffle, celeriac sauce that tasting just amazing. We can absolutely vouch for the A French chef's dream of being better than an Italian, a delicious dish of roasted lamb and served at served at 55 of degrees scented with citrus zests and thyme, grilled eryngii mushroom, Taggiasche black olives, Culatello ham sauté, red apple and thyme emulsion, Acqualagna black truffle, yellow beetroot,  Mascarpone cheese and dried prunes quenelles, red onion and cooked grape must compote.This was the highlight for us, with every bite we could feel the succulent tenderness that required no effort to chew and almost melted in the mouth. The sweetness of the grape, prunes, beetroot and onion gave it a beautiful taste that still lingers.

If there is not, you want!!! Oh yes that was the name of the dessert - Passion fruit Pannacotta, white chocolate and cardamom sauce, served with Cantucci cookies crumble, cold press olive oil ice cream, since passion fruit is not this writers fave let us rave about the next one that was chocolate simply titled A sweet serenade of love made with Gianduia chocolate, orange and pistachio ganache heart, coconut praline, star anise tuiles, pure mango emulsion. This reminded you how the heaven would feel!!!

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 Sorrento

Homemade agnolotti with grilled calamari

Roasted lamb

 

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