| |
This specialty restaurant with its air of sophistication reflects the overall contemporary aesthetics of the hotel. The carefree style is echoed in the refreshing ambience created by the casual hues and layout of the restaurant. Light-hearted and airy, Graze evokes images of casual conversations about nothing at all, light summer breezes playing in the leaves, crisp blue skies canopying lively green fields…allowing guests to wander in a land where culinary revelations await.
The Feast...
If you really care about food, you will ask a lot of questions at Graze: nothing ever tastes the way you expect it to – there are surprises awaiting you at every corner. Each meal is a roller coaster of sensations. Delicately garnished with European tones that enhance natural flavors of the food rather than overpower them, the cuisine at Graze will have discerning guests undertake a whole new gastronomic journey. The menu boasts of specialties like seafood (lobster, king prawns, crabs, oysters, caviar, scallops and daily fresh fish), meats (steaks, duck, foie gras) and the freshest of vegetables (zucchini, mushrooms, aubergines, baby carrots, fat green asparagus and fresh green peas) and desserts (soufflés, flans and fondants, exotic grilled fruit kebabs and assiette of chocolate, tropical fruits such as passion fruit and pomegranate). An exhilarating menu waits to be explored. The foie gras, sautéed and served on crisply toasted brioche is delicious, the asparagus and caramelized baby carrots tossed in anise and tarragon juice burst on the tongue into a cascade of delicate flavors and the soups are like nothing you’ve ever tasted before – racy, oddly elegant and teasing you to spoon in more and more.
Graze is managed under the expertise of award-winning Chef de Cuisine Steven Liu. Young, creative and experimental, Chef Steven is ahead of the curve and strives to serve inspiration with his food. He uses Asian herbs and spices with extraordinary confidence and an instinctive understanding of each of his ingredients. He combines them, coaxes new tastes from them and yet maintains such firm control that no single flavor ever dominates a dish.
Having worked as Junior Sous Chef at The Dorchester Hotel London, UK, as Chef de Partie at The Savoy Hotel London, UK and Demi-Chef de Partie at The Sherwood Hotel Taipei, Chef Steven’s sense of Classic or Nouvelle French, British or International Culture Cuisine contributes tremendously to the innovative compositions at his restaurants.
At Graze, guests can choose from an extraordinary list of very affordable wines, a selection unarguably unparalleled in the city. Offering over 200 wines to complement any taste and budget, the unique concept of “Flight of Wines” – a taster of 3 wines from the menu, grouped appropriately to match similar themes – offers the best way of savouring stimulating wines.
Lunch guests in a hurry are also graciously catered to at Graze. A unique set lunch option termed “Lunch Box” served from 12.30 p.m. until 3.00 p.m. offers a three course meal which contains a combination of meals that is quickly served and varies everyday. Combinations include Tempura prawn and calamari with ponzu dressing or salad le graze with hazelnut vinaigrette, Norwegian pink salmon with tomato consommé and corn salsa or grilled free range chicken with asparagus veloute or home-made tagliatelli with porcini broth and orange cream brulee or baked apple
flan with home-made ice-cream
amongst many others.
»Top
What an Experience...
In a contemporary style of plating food where herbs and sauces do not mask the original flavor of food, Chef Steven’s display kitchen conducts live preparation activities like searing, baking, skillet grilling and blending with sauces, the pyrotechnics in the kitchen are to be seen – as each meal comes to a close, there is a sense of exhilaration.
Those looking for an extraordinary dining experience will not be disappointed. The exclusive Chef’s Table at Graze showcases the finest creations of the Chef. The Chef’s Table entertains those looking for an enhanced dining experience, one that graces them with extra attention! Here, guests are personally attended to, with a touch of flair, flamboyance and finesse. Post a prior one-on-one interaction to understand the guest’s tastes and budgets, Chef Steven will make to order a special menu. An evening at the Chef’s table is made up of so many small, considerate gestures that by the time it ends you feel utterly relaxed and thoroughly cosseted.
The spatial composition of the different elements in the restaurant – striking display cooking, fresh coloration and unique features offered by the al fresco dining terrace – combine to create a dining experience enhanced by the numerous choices in the menu. The dramatically illuminated glass ceiling comprises of multiple suspended panels and the highly polished wooden floor reflects elegantly upholstered accent walls. Featuring a continental height bar with a floating top, the illuminated glass panels emanate a suffused glow. The luxurious fabrics in a palette of melon, sage and deep olive in the main dining area complement the colors of the food and combine with the strategically placed art and wall sconces to create a pleasing ambience. Wine display cabinets comprised of rich millwork and glass appeals instantly to patrons. Every object has been carefully chosen to harmonize with the rest.
»Top
|
|
Restaurant Details:
»Taj Residency | » Bangalore
Attire: Smart casuals
Hours:
12:30 pm - 3:00 pm for lunch
7:00 pm - 12:00 midnight
|
