What: New Menu at Focaccia
Where: Hyatt Regency, Anna Salai, Teynampet, Chennai
Change is inevitable and setting path on the new roads brings happiness and ends boredom. And the same goes with food, the new techniques and fresh ideas exemplifies the taste of a dish. With Chef Mauro Ferrari spreading his Italian love at the kitchen of Focaccia, I was drooling over the plate of food. Along with the Chef tag, he is also an entrepreneur, brand ambassador and sommelier from Milan, Italy with 15 years of experience from varied countries and restaurant chains; as well owns two restaurants at Milano and Tuscany regions of Italy.
The two things that caught me in their new menu were the presentation and the use of minimal ingredients. Overdoing isn't a virtue always, but sticking to the true flavours and working on enhancing them is what the menu is all about and I liked that. Before I bore you, let's make the food talk. Thanks to Chef for putting together a degustation menu that singed well across the courses.
The meal flowed in the order starting with appetizer, pasta and risotto, main course and dessert. The freshness from tomato confit, beans and soft potato along with crispy garlic crouton blends perfectly with the pan fried shrimp and calamari.
Gamberi, Calamari, Saltati, Pomodori confit, Fagiolini, Patate e Crostini all'aglio
The smooth creamy texture of yellow capsicum coulis fills your palate with sweetness; bitterness from pesto drizzle and richness from burrata cheese and baked onion completes the dish.
Cipolla al Forno, Burrata Campana, Crema di Pepperoni Gialli
I was in absolute love with two dishes in the Pasta and Risotto course and both were vegetarian. Atleast it was my first time to taste a soft gnocchi that melts in your mouth. The dish becomes wholesome with addition of crunchy sautéed vegetables and creamy basil zucchini sauce.
Gnocchi di Palate ragu di Verdure e crema di Zucchine al basilico
Pumpkin puree was a killer, the asparagus stuffed ravioli and puree is a good match but the texture of ravioli was hard, wasn't sure if it was due to pasta's thickness or it was overcooked.
Ravioli Agli Asparagi, Crema di Zucca
The fragrance of seafood bisque dominates the plate of lobster and red chilli pepper risotto. Personally, I never prefer strong dominance of seafood flavour in my food so I just opted to taste a little; but the dish was a hit across the table.
Risotto all'aragosta e Peperoncino
The seasoning and crispy skin on the sea bass is a delight with the fresh tomatoes; but I wasn't quite sure about the asparagus, it was way too bitter and didn't sing with the dish for me.
Scaloppa di Branzino, Asparagi, Concasse di Pomodoro Alle Erbe
Polenta formed a creamy and cheesy bed to the finely sautéed mushrooms; the mushrooms were perfecto and didn't really need anything to compliment them.
Funghi Misti Trifolati, Polenta Morbida Al Formaggio
Finally, this was the dish for the day. The ricotta and spinach stuffing is always a winner, the addition of pokchoi in the thin crepes made it a delight. And icing to the cake was the parmesan fondue that makes the meal complete.
Crespella di Ricotta, Spinaci, Foglia di barbabietola e coste con Fonduta di Parmiggiano
I didn't taste the beef cheek and milanese risotto but I loved the picture I clicked so I am mentioning about it.
Guancia di Manzo Alla Milanese, Con Risotto Allo Zafferano
As I always say, a hearty meal ends with a sweet delight. For the dessert, we had Melon with organic rose water and hot chocolate cup, organic apricot jam - apple and cinnamon jam. Thanks for Nitin L Chordia, founder of Cocoatrait and a certified chocolate taster, who gave some insight about chocolates as the chocolatier and chef conceptualized and crafted the desserts.
A simple combination of musk melon and ice-cream but the essence of rose water spreads the fragrance as you indulge into the bowl. The hot chocolate cup is a perfecto and they have nailed it, the bitterness of chocolate is perfectly balanced by the sweet apricot jam that rests at the bottom of the cup. I even topped the chocolate with apple and cinnamon jam that tasted so yum together; the combo of apple and cinnamon is deliciousness personified and never fails. That chocolate memory is the best way to sign-off the meal.
Focaccia has already made their mark for Italian cuisine but the new menu redefines fine dining, especially the food presentation and the play on ingredients and textural balance is the thing that excited me the most.
Breaking Down Points
Location & Parking: Elite diner located at the centre of city with valet parking.
Ambience: Positive. Open kitchen with comfy seating is well-maintained.
Food Variety: Positive. Changing to a complete new menu that offers some different varieties to the palate of Italian food lovers.
Taste: Positive. Simple yet bold flavours sings well, if the few glitches were perfected then the dining experience shall be complete.
Quality & Quantity: Positive. Overall food quality and presentation is commendable. The portion size may differs for the original order as I got to taste a tiny portion of cluster of dishes.
Service: Positive. No complaints here.
Price: NA. A meal for two would cost Rs.4000 INR (plus taxes)approx.
So my Verdict!
Focaccia at Hyatt Regency Chennai is presenting their diners with new menu designed by Chef Mauro Ferrari. Taste, quality and presentation are noteworthy. For a delectable Italian fine dining experience check them out.
For Reservations call +91 44 61001234
|The Master behind the Food|
P.S. On-the-house bloggers meet for tasting session of the new menu at Focaccia, Hyatt Regency Chennai. Remember, no two person's palate can be same.
New Delectable Italian Menu at Focaccia, Hyatt Regency, Chennai Reviewed by Divya Srinivasan on 18:37 Rating: