New spring / summer menu at Sandys Cocktails and Kitchen
Author(s): City Air NewsDouble Chocolate Fudge. Sandys Cocktails and Kitchen launches a whole new food and beverage spring / summer menu, curated by Mr. Sandy Verma, that pushes the boundaries of cocktail making, imagination and design....
Sandys Cocktails and Kitchen launches a whole new food and beverage spring / summer menu, curated by Mr. Sandy Verma, that pushes the boundaries of cocktail making, imagination and design. The menu throws open a heady world of characters, tales and scents, with each exquisitely crafted cocktail telling its own unique story.
The warmer, darker flavours of winter are replaced with fresh, bright ingredients with a lighter, cleaner profile that mirror the crisp spring air followed by hot summers. In the words of Sandy, "Our spring & summer menu adds plenty of citrus to the menu, along with seasonal specialties of fresh fruits, the first outdoor herbs of the year and a host of wild flowers, shoots. We're sure that it will not only strike the right chord amongst our loyal patrons but will entice other foodies as well to join the Sandys bandwagon.
The new spring / summer menu comprises of – Appetizer like Spinach Ricotta Croquettes which is served with Jalepeno and Chives Yoghurt & Balsamic reduction, Pan Tossed Calamari and Prawns with tossed peppers, basil and served with rocket leave salad, Cantonese Prawn spring rolls served with hot garlic sauce. Vegetarians can indulge in Salads like Burrata Fatta en Casa (Home made cheese, Truffle essence, rucola, balsamic), For non vegetarians, Salmon Gravadlax served with Garlic aioli, capers, pickeled onion rings and diced marinated cucumber, dill and lime. Soups like Forest Mushroom Cappuccino with foam, hint of truffle oil, Porcini dust & Parmesan cookies. Bouillabaisse ( A classic tomato based seadfood soup enriched with Leeks, onions, celery, fennel, calamari, shrimps, Mussels & Fish).
Besides the specially curated Risotto – Sandys Take on sea food Risotto( assorted seafood cooked in chorizo oil and paprika finished saffron butter), one can indulge in main course like Griller Poached vegetables with crispy fried Silken tofu (Assorted grilled vegetables with tangy tomato sauce),Sous Vide of Pork Belly (crisp pork belly, red cabbage, green apple and bacon sauerkraut, red wine & poached pears),Pollo Al Rosmarino (Griled chicken & vegetables served with mashed Potato, sautéed spinach in Rosemary sauce). Binge on some mouth melting desserts like, Double chocolate fudge with mex berry compote and Lemon grass Philadelhia cheese semi freddo (Basil curd, blueberry compote and cookie crumble).