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Food Review: The Sassy Spoon

  By   Apr 17th 2013 at 3:40PM Lifestyle RATED

What's hot:

The kitschy take on vintage-inspired décor; the red velvet cake rendition presented beautifully with cappuccino foam.

What's not:

The quantity of the nutty ricotta ravioli served in white truffle butter.

Luxpresso verdict:

The unconventional combination of ingredients sits perfectly together.

EDITOR'S RATING:

Sassy Spoon
The Sassy Spoon

 

Champagne coloured walls, wooden chandeliers and mismatched chairs juxtaposed by a wall adorned entirely by trunks. The Sassy Spoon gives kitsch a vintage-inspired makeover. Its British cigar room-like interiors stand as stark contrast to the verdant garden set outside. Either way, you’re drawn right in.

The cuisine at Sassy Spoon has been classified as European. But the chef, Irfan Pabaney, a rather friendly man who sports a wicked bandana in place of the traditional chef's hat, spoke to us about a cuisine that transcends borders. “If it works, we will serve it,” he says. A scrumptious platter of galouti kebabs then arrived. True to his words, the lamb was served between a pair of Nordic crisps with a minted version of sour cream on the side.

For the vegetarian appetizers, we decided to follow a Mediterranean trail. First up was the nutty ricotta ravioli – an Italian delicacy served with white truffle butter that left an interesting after taste but failed to enthrall our senses. However the baked beetroot and feta keftedes that followed presented the vegetable in its most delish version. They were accompanied by cucumber tzatziki and onion seed pita.

For the main course we alternated between smoked aubergine moussaka and grilled chicken. The Moroccan delight was layered with red pepper couscous and lemon yoghurt. Accompanied by a leafy salad, the jamboree of ingredients sat perfectly together. The chicken, on the other hand, was broiled to perfection. It exuded a subtle mix of flavours – jalapeno, mint and bear lime – on a platter of fried kohlrabi chips.

Despite our loyalties towards alcohol, the restaurant’s mocktail menu left us charmed. We opted for the Sassy Delight, a delectable combination of apple and grape juice and cream. The Very Berry Khatta that followed appealed to the Mumbaikar within us. The tangy of sugar presented fresh mulberries, grapes and oranges inside a slush of Kala Khatta.

With a dessert menu that spanned over three pages, we let the chef make life changing decisions for us. The Sassy Stacks arrived with petit four size red velvet cakes accompanied by raspberry caviar and cappuccino foam. As the caffeinated note transposed the cream perfectly, the hero of our meal was finally found.

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