With “Amadeus”, Mumbai now joins the ranks of culturally rich cities such as London, New York, Sydney, Paris and Vienna that have a fine dine restaurant within the precincts of their culture & arts hub.
In a city with a serious dearth of places where fine food, arts & culture and a stylish ambience take centre stage, “Amadeus” comes like a breath of fresh air.
At “Amadeus”, Farrokh Khambata presents a gourmand experience, par excellence. An innovative repertoire of Levantine, Spanish and Eastern Mediterranean cuisine, at par with the best international culinary standards and trends, take fine dining in the city to the next level.
The cuisine at “Amadeus” is a masterful blend of flavors presented in a Med-European style.
While the ingredients used are seasonal and very fresh, the food is created with an ingenious flair. These gourmand creations are augmented by a superlative wine list, surprise cocktail list and a well stocked Bar. All efforts have been made to organize an exemplary service team. While the restaurant is all about understated affluence, the cultural significance of the space comes to life with the large sepia toned, black & white images of some of the finest masters in the world of music. Other images of flamenco dancers and an orchestra, give the space an identity that truly complements its decor and location. A beautiful Osler chandelier passed down from generations adds a befitting finishing touch of muted grandeur to “Amadeus”.
A private dining area for groups, gives one the luxury of privacy and personalized service whilst enjoying Farrokh’s signature specialties.
“We are uncompromising about being an elegant, fine food-centric establishment, with quality and creativity being of utmost importance at every stage, so that we offer a superlative experience to our patrons every time”, says Farrokh Khambata.
- Moroccan Charmoula Sea Bass Squares with Pomegranate Molasses and Sea Salt
- Gambas Al Ajillo – Spanish Style Prawns with Garlic Chips Olive Oil and Thyme
- Turkey-bacon wrapped Prawns with Quince and Cointreau Reduction
- Lamb and Caramelised Onion Filo Cigars. Coriander Relish
- Turkish Kebab Platter – Chicken, Lamb and Fish in Turkish Aromatics . Freshly baked Pita
- Arancini of Barley Risotto with Asparagus and Water Chestnut
- Cajun Hot Pot – New Potatoes Roasted Peppers and Blistered Corn
- Spanish Tortilla with Manchego and Alioli Drizzle
- Burnt Garlic Spinach Brie and Feta Brik served with Tzatziki Relish
- Mustard infused Piquillo Peppers stuffed with Saarl on Citrus Rocket
- Pankho dusted Mushrooms with Caramelised Onion and Jalapeños. Goat’s Cheese Fondant
- Coca of Spicy Chorizo with Apple Cider Caramelised Onion
- Coca of Ash Chevre with Jalapeños and Caramelised Onion
- Coca of Magic Mushrooms and Brie with Pine nuts
- Amadeus Lobster Bisque flamed with Cognac
- Harira with Accompaniments Non Vegetarian: Lamb
- Herb Scented Oven baked Sea Bass with Sauce Bonnefoy . Oyster Mushrooms Green Garlic Pilaf
- Caipirinha Style Large Prawns flamed with Cachaça and Burnt Lemons. Barley Risotto
- Kaffir Scented Breast of Chicken with a Portuguese Rice Cake
- Rioja – Braised Knuckle of Lamb with Jacket Potatoes. Pomegranate Molasses
- Asparagus Broccoli Okra and Root Vegetables Caldinha with a Portuguese Rice Cake
- Trilogy of Crepes – Sicilian Caponata, Spinach and Burnt Garlic, Artichoke and Parmesan
- Oversized Tostadas with Zucchini Slivers, Broccoli, Fried Beans, Citrus Guacamole and Queso
PILAFS PAELLA AND TAGINE
- Turkish Chicken Pilaf with Straw Potatoes
- Zereshk – Iranian Barberry Pilaf with Lamb
- Paella Valenciana – Chicken, Chorizo, Shrimp, Mussels, Calamari and Fish
- Filo Mille Feuille of Asparagus and Broccoli Parmesan. Julienned Root Vegetables
- Paella de Setas – Mushrooms of the Forest with Black Truffle Oil
- Feta and Cottage Cheese Tagine with Roasted Vegetables and Chickpeas . Cous Cous or Pilaf
- Amadeus V8 Cake
- A Trio of Panna Cotta – Assorted Berries, Kahlúa, Meyer Lemon
- Frozen Gianduja Chocolate with Liqueur Sabayon on Lady finger
- Walnut and Hazelnut Tart . Rum and Coke Ice cream . Toffee Banana
- 2 Onions (sliced)
- 2 Tomato (sliced)
- ½ bunch of Spinach (blanched)
- 1 tablespoon Garlic paste
- Whole Spices (Bayleaf, Peppercorn, Cloves)
- 3 Sprigs Dill (chopped)
- 75gms Chick Peas
- 100gms Long Grain Basmati Rice
- ½ cup Tomato Puree
- 1 tablespoon Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Roasted Cumin
- 2 tablespoon Pure Ghee
- 1 tablespoon Curd
- Saffron Water
- Salt to taste
- Feta Cheese
- Goats Cheese
- Dill Leaves (for garnish)
- Fried Onions
- Take a brass pot, add the ghee, whole spices, Sliced Onions and cook it on medium heat till the onions turn golden brown.
- Add sliced tomatoes, and continue cooking for some more time.
- Add paprika, cayenne pepper, cumin, curd and salt to taste.
- Add the chick peas, coarsely chopped blanched spinach, chopped Dill and continue cooking.
- In a separate pot boil the long grain basmati rice until 95% done.
- Take a pan and grease it with butter, add the Basmati rice. Drizzle saffron water and cover it will Aluminum foil and let it cook until the rice soaks the saffron flavor in.
- Take a serving dish, add a spoon chick pea mixture and then layer it with rice and dollop of feta and goat’s cheese. Alternate this couple of times.
- Garnish with fried onions, chopped Dill leaves and few dollops of both the cheese and serve.
At Amadeus the night is an amalgamation of all aspects relevant to the perfect night out with the best music, designer cocktails and crème de la crème of Bombay’s night owls.
Times Food Award 2013 BEST SPANISH – SOUTH MUMBAI (Amadeus)
Zomato User’s Choice for *Catching Up* The Connoisseur’s Guide to Eating Out 2013 (Cafe at the NCPA)
The Miele Guide Top 500 *Amadeus* as one of Asia’s Top 500 finest restaurant’s the Miele Guide 2013
At NCPA, Gate No. 2, Nariman Point
T 022 2282 1212 / 6723 0126
F 022 6723 0226
For Banquet Details:
Ms. Nikeeta P. Naik
T 022 2282 1212 / 6723 0114
Timings: 12.00 pm – 3.30 pm / 7.30 pm – 11.30 pm