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The New Dockyard Chronicles Menu At Toast & Tonic

Treat yourself to flavoursome seafood delicacies which pack a punch

18 Apr, 2018 by Mini Ribeiro

Treat yourself to flavoursome seafood delicacies which pack a punch

With summer setting in full swing in Mumbai and the desire to eat heavy food diminishing, Executive Chef and Brand Head of Toast & Tonic, 'Viraf Patel', has curated a new menu titled ‘Dockyard Chronicles’ which offers light and flavourful fish, and seafood, at its best.

With an aim to showcase the day’s freshest catch, prepared in a variety of ways that pay homage to age-old crafts and classic techniques, the menu boasts of an array of dishes, which include raw, cured, chilled and fried fish and seafood. Fresh quality top-rung seafood has been sourced from all over India and overseas as well.

Dishes here celebrate the best of the country’s produce while borrowing from influences as wide as French, Asian, Italian, American and even Latin American. Each dish is aesthetically presented and the flavours do justice to the seafood or fish which is the hero in the dish.

Begin with the Lobster Bisque, which arrives in a unique avatar with Gobindobhog rice, sourdough and sorghum wheat crisp and okra. Soulful and comforting, the mild but distinct flavours prove to be a treat.

The Chilled Crab and Lobster Salad is equally delicious, something seafood lovers will relish, with both crab and lobster in abundance. This medley of flavours and textures will tease your taste buds. Prawns Aguachile with its subtle and delicate flavours is a must-try. The fiery mix of red onions, green chillies, coriander and lime, compliment the prawns, which have been cured in lime juice.

The Chili Tossed Salmon Poke Bowl is one of the star dishes on this menu. The bright orange Atlantic fish drizzled with balanced passion fruit and pineapple vinaigrette with mustard greens, chia seeds and seaweed, which sit on a bed of aromatic Gobindobhog rice, bears ample testimony to Chef’s mastery over his craft. Well-seasoned but not overly salty, the salmon is simply melt-in-the-mouth. Local produce adds a bit of drama in keeping with the core philosophy of Toast and Tonic.

Pair your food with a Gin-tleman’s Tonic or a British Raj, which is a gin and tonic with pomegranate, cinnamon, rose petals and cucumber ice.

The ability to balance unmistakably global and locally sourced ingredients, to create a diverse flavour-profile, is what sets this menu apart and Toast & Tonic does it yet again.

Available daily for lunch and dinner, this menu is on till the monsoons set in and expect to spend approximately Rs 3000 plus taxes for a meal for two with a drink included.

Written By

Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.

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