Chef Moshe Shek’s much-loved restaurant has finally made its way to Bandra. The Mediterranean eatery, which opened last week, is nestled on Hill Road, and is slightly bigger than its Cuffe Parade counterpart. The setting is in a loft, which can be accessed by a narrow lift or an even narrower flight of stairs.
We started with Dukkah (a cheese fondue with a mix of spices and herbs) (Rs 350) that was served in a clay pot, with bite-sized pieces of bread and lavash to dip them in. The extra elements gave the cheese a great texture, but failed to add to the flavour.
Next up was the Roast Lemon Chicken Salad (Rs 275). The vegetables were fresh and the lemon zest mixed well with the chicken, but the dish could have used some dressing.
For the main course, we ordered a Penne in Paprika Cream Sauce (Rs 350) and two kinds of char grilled meats – chicken (Rs 390) and Talapia, a variety of freshwater fish (Rs 425). The staff that had been attentive until now, failed to punch in two of our orders. But the quick service made up for the lapse.
The pasta was not as creamy as expected. The chicken came with a great apricot chilli sauce. The olive mash, greens and walnuts added a variety of textures. The fish was slightly burnt at the edges, but was served on a tasty bed of greens.
Desserts included Threesome, and Moshe’s trademark Gooey Chocolate (both Rs 140). Threesome was a rich, creamy mousse, but lacked the hazelnut flavour that the menu promised. The latter was good, but reached nowhere near what we’ve had at the Cuffe Parade branch. Beyond some teething problems that need to be taken care of, we had a good meal.