Ignite Menu

Courtyard by Marriott, Hinjewadi

4.9/5
By Late. Mrunmayi Ainapure

Menu of the Ignite , Courtyard by Marriott, Hinjewadi


Disclaimer : The menu is either received through an e-mail or physically collected from Ignite , Courtyard by Marriott, Hinjewadi. Hence, the dishes and their respective prices are subject to change, and, not guaranteed by EazyDiner. Kindly check prices with the restaurant before booking a table. The images of the menu shown on the app/website have been watermarked by the EazyDiner logo. Please feel free to download the images, however, refrain from using them for any commercial purpose.

Ignite : Restaurant Info

₹ 2000 for two
This price is indicative and exclusive of taxes
Lebanese
Today, 05:00 PM to 10:00 PM
Courtyard By Marriott, Rajiv Gandhi Infotech Park, Phase 1, Hinjewadi, Pune
+912042122222

INSIDER TIPS

  • The rest of the menu too is full of mouth-watering culinary offerings – from wholesome and mellow soups such as lobster bisque presse and white tomato cappuccino to decadent desserts such as a chocolate-caramel-peanut bomb with almond nougat to a key lime cheesecake soaked in brandy snap and topped with caramelised macadamia nuts
  • They also do an array of gelatos in interesting flavours, such as café latte, red wine and cheese, white chocolate and rosemary, and guava and chilli
  • Note that there is a minimum bill amount you have to shell out to opt for the canopy seating

A softly lit patio features pretty cabanas to cosy up in while sipping a glass of fine wine as lilting music regales you. There is also a smattering of high bar stools and the star of the show – the live grills section – on one end of the space. This is the only place in town where you can customise your own barbecue meal with your choice of ‘fall-off-the-bone’ tender meat (pick from a wide variety, ranging from pink salmon, lobster, stuffed chicken breast and lamb chops to tenderloin and pork bratwurst) tossed in and coated with any sauce you fancy – options range from chimichuri and jalapeño basil to Jamaican jerk and Thai bird eye, with each one being as well-spiced and textured as the other.

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