A four-course meal with matching wines that left us satisfied in every way
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Taj Santacruz might be famous for having the closest access to Mumbai’s domestic terminal but hidden within this fabulous property is a hidden gem called Rivea that combines the best cuisines from Italian and French Riviera. With the Mediterranean Sea as the inspiration for the restaurant, it’s hardly surprising that the restaurant recently hosted a curated four-course wine and dine experience for discerning patrons.

Chef Amaresh Nandan, who heads Rivea, explained that the dishes have been created keeping the influence of the Riviera in mind and had been paired expertly by sommelier Margaux Pavoncello from Brindco for the occasion.

taj rivea

We began our gastronomic affair with an Amuse Bouche of Prosecco Sartori Brut Ti Amo, a plump fig topped with fresh goat’s cheese paired with Ti Amo, a delightful sparkling wine from Italy. Ti Amo, or I Love You in Italian, made us instantly fall for this light and slightly fruity wine that built up our appetite for the next course.

For Appetisers, we had Danzante Pinot Grigio, a light wine with ample hints of fruity flavours studded with some floral elements. It was the perfect successor to the Prosecco that promised a bolder tone in the wines to follow. Paired along with freshly grilled crabs served over small pieces of mango and its puree with pomegranate pieces adding extra crunch go match the succulent crab. The appetiser lived up to its promise in every way possible.

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taj rivea wine and dine

The Main Course had two dishes with the Wild Mushroom Tortellini arriving first along with its wine brother Sartori di Verona Bardolino Classico DOC. This red wine flowed smoothly down the throat but kept up its bold flavor at the back of the throat as well. The delicious tortellini cooked with different types of mushrooms and served with an arugula pesto was probably too small be to a part of the main course but held its own admirably.

There was one last wine to pair with the main dish of the day for which the choices included Grilled Lamb Rack, Grilled Chicken or Eggplant Parmiggiana. Dante di Fiorenza Chianti DOCG, the strongest wine of the day, naturally, accompanied this dish. Most patrons chose the lamb rack and were awed with the perfection of its grilling. The Grilled Chicken, too, was a class apart and went fabulously well with the Fiorenza Chianti.

cantuccini taj rivea

Chef Amaresh graciously complimented Margaux for coming up with the Dessert that consisted of Cantuccini with ice cream. Margaux, who has studied wine in Bordeaux and is completing a degree in wine and spirits management, introduced Cantuccini to Chef Amaresh. Cantuccini are almond biscuits that are cooked in traditional Italian style and we had these with creamy vanilla ice cream and chocolate balls that satisfied our taste buds no end.

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While this particular menu only lasted for a handful of days, we have been told that Rivea will host such experiences on a regular basis. Keep an eye out for more on our pages to know when the next one pops up. You wouldn’t want to miss it.

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