As you take the elevator to the 12th floor and step in, the colour, texture, and design with a hint of minimalistic drama, this place cuts you out from all the Gurgoan hustle. Overlooking the city’s skyline, this “Freestyle” dining space with a cover of 98, is the creative output of Bar and Beverage expert Nitin Tewari and Chef Vanshika Bhatia. The bar menu has 12 special cocktails with memories as the underlying idea. 'First Drink We Had', primarily a wheat beer punch with orange juice, orgeat and more to the whiskey concoction 'Bonfire' which will transport you to your camping days, each is distinct to your style. The 'NCR' and 'Gully Cricket' sees flavours sweet, tropical and sour mix. Vanshika has played well with everything local, fresh and no waste philosophy. The 'Mushroom Spinach Pate' is a guilt binge for vegetarians, while from the meaty side 'Melon pastrami Freshness' with lemon and leaves is surprising to see the way melon rind is used. Shifting to the Northeast flavours, the 'Chicken Bamboo Chilli' with 'Black Rice' cooked in a bamboo shell is an interesting try. The 'Mutton, Gourd, and Chocolate' that sees bottle gourd noodles, mutton roulade, and hot chocolate sauce poured on it, is a simple food fantasy. The 'Seafood Bisque' with Bhetki, Squid, Prawn, Bisque, Cauliflower in a light creamy soup that brings out the seafood aroma. Items on the menu change depending on season and availability. Each dish sees an innovative plating and presentation. You can not complain about any of the ingredients if you doubt, take a walk in their own little kitchen garden.