Cinnamon Grand’s tranquil fusion restaurant Tao, located by the poolside and the hotel’s tropical gardens has introduced not one but five new menus for its extraordinary epicurean feast. Having conceptualised five new menus consisting twenty four unique creations which blend the flavours of the exotic orient with that of the west, the Tao promises a fulfilling epicurean experience.
Each menu boasts seven starters, three soups, seven main courses and seven desserts, offering a phenomenal spread of artful culinary creations. Starters include chilli pepper hinted home smoked salmon rosette on cream fraiche and keta caviar, thyme and star anise scented breast of duck confit on stewed apple drizzled with port reduction, crab cake on lemon myrtle scented pad Thai noodles, cashew and curry leaves crusted potato croquettes, panko fried chicken liver topped with guacamole, marinated seared salmon wrapped with nori on pomelo compote and oysters in Singapore sling jelly-to name a few.
Wash down the starters with the hot and cold soups offered on the respective menus, which list out a chilled rock melon prafe drizzled with vodka, quail double consommé with poached egg and crab rasam with dash of coconut cream, or lemon grass and galangal scented lobster soup, sweet pepper gazpacho with vegetable marmalade on a cracker and roasted onion latte with chervil oil, or gazpacho of pineapple drizzled with Bacardi, Mediterranean minestrone with hand pounded pesto and anise scented clear soup of duck with duck boulettes, or Sri Lankan fish head soup with coconut cream, chilled basil flavoured tomato beer and peppered purple yam soup, or potage zolferino, gazpacho of rockmelon drizzled with Bacardi and galangal and kaffir lime chicken broth.
And believe it or not, by this time, you are still at the initial stages of your epicurean expedition, for seven main courses will follow. The menus include an array of items which exemplify the finest of fusion cuisine.
The mains served include Thai spice shoe lobster ragout on purple yam roesti with green olive tapenade, Sri Lankan spice chicken kieve on peppery onion mash, curd and mint marinated prawn skewers on harissa jus with mini garlic bread, cheese asparagus mould on carrot and cauliflower cream topped with onion tempura, hot curry spice lamb sausage on Indonesian nasigoreng with prawn crisps, charmoula rubbed leg of lamb with jus, baked eggplant topped seared tuna with wilted rocket and lemon dressing, caramelised pumpkin with goat cheese, marinated lamb rump with smoked chestnut and goat cheese puree on wok fried tatsoi, coco dusted Hokkaido scallops on squid ink risotto and green curry cream fraiche, curried almond and brie croquettes with curly cucumber relish and Greek lamb sausage with lentil ragout-to name a few.
End off the meal with some truly tempting treats for dessert, such as, honey macerated roasted pineapple with vanilla ice cream, blueberry burnt meringue, praline crispy baileys tower, almond crème puff, coconut rum ice cream on a chocolate chip slice, warm date and walnut cake with banana caramel and chocolate sauce, Champaign strawberry jelly, praline hazelnut cup, cheese pudding with butter scotch sauce and Brazilian caramel pudding- and much more.
The new menus, rotated on a monthly basis, offer you a splendid indulgence of fusion food for the soul, in an ambience of Zen tranquillity, which has come to be known as typically Tao. Available every Thursday between 7:00 p.m. and 12:00 midnight and served in the elegant candle lit corners, surrounded by fauna, fresh water ponds and the passing breeze, this culinary voyage promises to be an enchanting one. Priced at Rs. 1, 850 (plus taxes) per head, you will also be entitled you to 50% off on selected beverages, for reservations call 011 2 497369.