A fine dining restaurant where "thoughtfulness can be tasted", A Reverie is the brainchild of foodie couple Virendra and Akritee, that beautifully reflects each of their unique personality traits to the T. They place a lot of emphasis on presentation and so each dish is plated creatively and the food looks stunning by the time it reaches your table. The menu is eclectic and there is no particular cuisine that they follow.
Locally sourced fresh produce and ingredients play the role of protagonist in their contemporary food that draws inspiration from global cuisines.
Their stellar dishes can be paired with any of their skillfully crafted bespoke concoctions to further elevate the overall gastronomic experience. The Mezze & Tortellini Pincho brings is an amazing fusion preparation expertly blending exotic flavors of two distinct cuisines featuring smoked aubergine, hummus, muhammara, quinoa tabouleh, olives, bread with herb & cheese tortellini red pepper crème. An exquisite dish indeed!
The Calamari Tempura with tobanjan aioli glaze & chili garlic butter with Pao is another foodie favorite starter here and rightly so.
The Smoked Duck Breast featuring port jus, fondant potato, citrus carrot puree gnocchi & broccoli rocket, radish and hazelnut brings is the perfectly wholesome comfort food preparation that is a treat for the eyes and taste buds.
Their ‘Lip-smacking Mussel’- is in its own right a love letter to the ocean and is made up of edible mussel shell/lip, mussel tempura, sriracha and tobiko aioli with coral and seafoam, a wonderful dish and one that we highly recommended to those who absolutely love seafood.
Playfully called ‘Eggs, But No Egg’, this dish features modern renditions of a raw egg, an egg sunny side up, a hard-boiled egg, a soft boiled egg and a poached egg in the form of mangoes and coconuts. Simply Egg-tastic!
The ‘Sweet Conclusions’ section on the menu is just the ideal thing for the foodies who have a dominant sweet tooth. We personally love their ‘The Beach’ dessert, a decadent deconstructed take on classic banoffee pie which is part food, part art and nothing short of a delicious revelation!
Part-time writer exploring new restaurants every weekend. Biggest trait: Can hog on food without gaining extra kilos. Sleeping, when not being productive
Earn 200 EazyPoints on registration.