Spanish Food Fiesta @MYNT - Taj West End, Bengaluru

Taj West End Bengaluru hosted its very first “Spanish Extravaganza” with Alberto Ferruz, a master of flavors and innovation/owner of BonAmb that just received, second Michelin star.

I was hosted to an exclusive dinner for that showcased Chef Ferruz’s exquisite six course wine paired dinner.

Up Close Video of my experience 😉

The entire lobby was decorated for christmas and set for celebrations...

Ambience at the MYNT


Comfortably seated...

Menu arrives...

Unique Cocktail Menu...

From the mirror Cocktail menu, I Chose a Jasmine based cocktail...

Here is what I got to taste:
Seaweed Crisp
Seaweed Powder, Marinated Pomfret and Lemon Cream

Scallop Flower
Baby Scallop Carpaccio and Caramelized Sesame

Sour and Spicy Soup
Prawn, Clams, Radish Pickle and Lemon Cream

Arques de Riscal
Rueda
2017
white Wine

Tomato
Half Salted Tuna, Green Beans and Herbs

Turnip
Legume Broth, Different Peppers, Truffle and Dry Salted Egg Yolk

Arienzo 
Marques de Riscal
Rioja: Crianza 2014

Chi Hua Kay Chicken Panna Cotta
wild Mushrooms, Duxelle and Chicken Skin

Squid
Roman Style Cauliflower and it's Caviar

Fish
Dry Land Seaweed, Barramundi Collagen, Lemon and Leek Ash

Tempranillo
Selected by Bodegas
Riscal 2016

Lamb
Lettuce, Green Olive Cream and A Remember Juice

Yuba
Spiced Aubergine Marmalade, Miso, Lemon and Ginger Cake.

INR 5000 + Per Person 

Welcome Drink 

Cocktail: Mistela

Homemade Creme de Jasmine, Tanqueray, Cava,Lime Juice, Star anise, Chilli Oil

First was a Sour Spicy Soup, Seaweed crisp and scallop flower. This was a cold soup, the combination of radish pickles and scallop was refreshing. Slight hint of sweet fish and hint of tangy taste bit of salty taste every bite.

Sour Spicy Soup

Seaweed Crisp with Pickled Radish

Scallop Flower

Next was Tomato - half salted tuna, green beans and herbs. The tuna was bit salty paired well with the tangy tomato sauce and wine. I relished the salty flavors.

Arques de Riscal

Rueda

2017

White Wine

After tuna followed Turnip - legume broth, peppers, truffle and dry salted egg yolk. The chef has truly worked his magic with salt in all his dishes. The hint of truffle with deep legume broth was very rich taste again the flavors from salt was truly enhancing the taste.

Arienzo 

Marques de Riscal

Rioja: Crianza 2014

Mandatory Selfie

Squid Roman Style Cauliflower and it's Caviar...

Very subtle taste, tender squid with creamy cauliflower never thought of such a combo but it worked and paired well with the wine...

Turnip, Legume Broth, Different Peppers, Truffle and Dry Salted Egg Yolk. This worked as a palate cleanser but the salt flavors were predominant. 

Fish, Dry Land Seaweed, Barramundi Collagen, Lemon and Leek Ash...I enjoyed the creamy leek sauce and soft fish...

Tempranillo

Selected by Bodegas

Riscal 2016

 

Lamb, Lettuce, Green Olive Cream and A Remember Juice...

Medium rare cooked lamb with crunchy lettuce and reduction was truly satisfying and just perfect...

Highlight of the night was the dessert called Yuba - spiced Aubergine marmalade, miso and lemon and ginger cake (aubergine/brinjal was cooked for about two days to get it to a fine puree). A mix of tangy and sweet definitely made for an interesting dessert.

Overall, it was a fantastic solo dining. I got to enjoy some fabulous dishes after a very long time, my taste buds tingling from all the salty flavors. Thanks for hosting me Taj Westend, Thanks to Chef and team for  a lovely evening.