Friday, 16 December 2016

Sorrento Now offers a Sumptuous Sunday Brunch

Sorrento at Shangri-La’s - Eros Hotel, New Delhi has quickly gained the reputation of being one of the finest Italian restaurants in the capital. With the onset of winter and a lush alfresco space a sumptuous Sunday brunch by the restaurant was much awaited. Executive Chef Neeraj Tyagi and Italian Chef Luigi Ferraro had already set the ball rolling by maintaining quality and consistency of authentic flavours from Southern Italy; and now the Sunday brunch takes the delciousness forward. 

Opt for al fresco seating on a clear and sunny day.

About the Sunday Brunch
The good news is that in addition to most of the regular dishes that one finds in the a la carte menu, there are some spectacular Sunday specials that are not available during the week. Besides the cheese and cold cuts, there is an extensive antipasti counter that offers as much vegetarian choice as it does non-vegetarian fare. The bruschetta trolley comes with a choice of seasonal tomato, basil, rocket salad, roast chicken, wild mushroom and parmesan snow. And of course you can take your pick from the Neapolitan Pizzas, freshly made pastas and risottos and an extensive choice of grilled meats and seafood. 

The brunch has various live counters, and service is invariably
accompanied with a smile.

The menu is paired with an extensive selection of beverages including Carpene Malvolti Prosecco, Grappa’s signature Negronis and Aperol spritzers. You may choose one or all depending on how boozy you like your brunch to be. I find the red and white wine popsicles rather novel. Tasting like frozen sangria they may seem more suited for the summer but work well as a fancy palate cleanser! I am told that the lavish dessert selection changes weekly so there’s something new to look forward to for regulars. On the Sunday that I visit the dolce includes tiramisu, pastiera napoletana, cannoli, panna cotta, milli feuille, fresh fig and ricotta crostata, chocolate praline tart, tarte au citron and gorgonzola mascarpone.

The antipasti counter offers specials that are not available during the week.

Brunch Specials
Chef Gagandeep Singh Sawhney takes the time out from his very busy Sunday afternoon (he looks after the brunch at both, Sorrento and Tamra) to show me the brunch specials. The antipasti counter displays an array of fresh produce and special meats. Highlights include baked sardines with chili and Parmesan, deconstructed Caesar salad, zucchini and ricotta roll and Sicilian shrimp salad. I particularly enjoy the octopus carpaccio that is soft to the bite and has a zesty dressing. It is the first time that I have truly enjoyed this creature of the sea. The pearl couscous and seafood salad is also wholesome and refreshing. {I asked for this recipe to make it at home and am sharing it with you at the end of this review.} The grills also have some specials that are subject to availability such as the filet of halibut and T-bone of lamb. Other meats include the usual suspects – salmon, tiger prawns, Australian lamb chops, pork medallion, beef tenderloin, and so on.

Choose your meats that are grilled and served with the sauce of your
choice. The staff is also happy to serve appetisers and desserts at your
table if you so wish.

Finally, I must mention that DJ Oma belts out fabulous music that is soothing enough to enjoy your brunch in peace and trendy enough to keep you from slipping into food coma. Overall, the ambience and food are fabulous and this brunch gets a thumbs up from me.


Details
Sorrento, Shangri - La’s - Eros Hotel, New Delhi, 19 Ashoka Road, Connaught Place, New Delhi 110001.
Timings Noon to 3:30 pm.
Price Rs 3750 plus taxes per person for Brunch with cocktails/Prosecco.
Tel 011 41191040. 

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RECIPE

Pearl Couscous And Seafood Salad

Ingredients:
50 gm Prawns, deshelled and halved
30 gm Calamari
30 gm Squid
30 gm Scallops, halved
20 gm Mussels, without shell
60 gm Pearl couscous
6 stands Saffron
10 gm Celery, diced
10 gm Carrot, diced
5ml Lemon juice
3 gm Lemon zest
5 gm Garlic, minced
5 gm Parsley, chopped
15 ml Extra Virgin Olive Oil

Salt to taste

Method:
Boil water in a pot, add couscous, salt and saffron and cook it for 12 to 15 minutes. Cool it down.
Blanch all the seafoods in another pan and keep it aside to cool it down.
Take a mixing bowl. Put boiled couscous and blanched seafood. Add lemon zest and lemon juice.
Add garlic, parsley, blanched celery, carrot and salt.
Mix all the ingredients gently with extra virgin olive oil.

Place all the ingredients in a salad bowl and garnish with micro greens.
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