Neatly tucked in one of the best 5 star hotels in South Goa, Radisson Blu, Sagres is churning out some the best pub grubs and cockatils. With its chic ambience and innovative fusion cuisine and plating, one is bound to be bowled over by Chef Mahesh’s culinary skills.
Melon Ball - Vodka based cocktail shaken with Midori, mango juice & lemon juice.
Cucumber basil gimlet - Basil & cucumber muddled together with lemon juice, sugar syrup, finally topped up with club soda.
Coffee brake - Yes its a mocktail. But my first impression on tasting was on the lines of a banofee bie!! Milk blended with coffee & ice-cream with banana & brown sugar.
Baked Phyllo pouches - Crisp baked phyllo pouches stuffed with crab meat, atop a baked tomato, served with a court bouillon of dehydrated pineapple!! Talk about innovation in a plate..
Chicken changezi makai roti - An assembled & well rounded dish with a contemporary touch. Kurchan tikka shredded & served with ice berg kachumber & sour cream salsa served on a taco size makai roti made from chickpea flour.
Karela calamari - Roundels of karela or bitter gaud, dunked & fried golden in a tempura mix, finally tossed with aam panna reduction & a sprinkle of black sesame.
Kali mirch chicken bites - Juicy chicken thighs, marinated in cream & black pepper, cooked to perfection & served over salad.
Panko Upma - South Indian upma stuffed with a dash of gun powder & coated with Japanese panko flour, served with a chutney called puli inji made from ginger & tamarind.
Chicken Teriyaki - Bite size slices of boneless chicken breast, tossed with smokey peppers & home made teriyaki sauce, served with sticky jasmine rice.
Devils chocolate cake - Creamy rich chocolate cake served with almond flakes, chocolate ganache & chocolate soil.