The thing about food is that, each time one gets to eat something new, one gets to learn something new as well. Like enjoying a sauce made of yellow bell peppers, a dressing made with pickled and sautéed beetroot, a jelly made of red wine and garlic bread with finely diced and sautéed shrimps.
Momo café at Marriott Courtyard is set to make the dining experience a few notches higher. Catering to their clientele who love to keep their dishes as close as possible to its original recipe, the chefs are making sure they are plating the best and keeping it true-blue Mediterranean.
The menu which will get a bit tweaked will offer a whole spread of Mediterranean specialities. What’s truly remarkable is the green apple appetiser with crumbled feta, roasted walnut and served with a drizzle of a dressing made from fresh juices. It is called ‘Carpaccio of green apple, feta crumble and caramelized walnuts’.
The sour apples along with the crunchy walnuts when combined with the dressing gives a mouthful of delightful crunchiness. Looks simple, but tastes wonderful.
The other appetisers are the soups — Rustic tomato and caraway soup in a sour dough bread and the Crustacean bisque with seafood croute. The Crustacean bisque is a non-veg presentation made from sea fish shells and the vegetarian is a simple tomato soup served in a sour dough bread bowl. Besides the taste and the ingredients, a lot of care and planning has been put in the presentation as well. To give the best out of the most easily doable and available ingredients, sous chef at Momo is making sure to pick the best in order to give the best. The presentation of the ravioli comes as a colourful plate with generous bits of sun dried tomatoes and olives. Dehydrated tomato and mascarpone ravioli with warm olive oil and basil is to come back for without any reason. Love liver? Try the Chicken liver pate with red wine jelly. This is for those who love relishing the Foie Gras. Or move over to try the Bacon and green pea risotto. The crunchy bacon does add a new flavour to the risotto.
But no one can refuse the Saffron pappardella with lamb and spinach. If you are a ‘safe eater’ and love to stick to basic, then that’s the one to go for. The ingredients are quite basic but the taste is heavenly. The menu also has Pan seared red snapper, carrot puree, and charcoal-grilled zucchini, red wine braised lamb shanks with saffron risotto in the mains. The menu has brilliant desserts and it is no exaggeration. Ever tried panna cotta which has sharp edges to represent a pyramid? The citrus panna cotta with spiced fruit compote is a celebration of colours, technique and taste and so is the ‘Chocolate and cinnamon pots de crème’. Even a non-chocolate lover will fall in love with this one.
