Degustation menus are fast becoming popular in Mumbai, and joining the bandwagon this week is the city’s most popular restaurant, Bastian. After a few big changes, the restaurant is now gearing up for newer challenges and interesting ideas. We already know that with Kelvin Cheung leaving town to Chef Boo Kim taking over the cook-books for a new menu with more flavourful additions – there’s a lot to expect from this modern seafood restaurant. Now, as the restaurant gears up for its own degustation menu, it’s all about balance. Making sure that the new and exciting fare moves in beautifully with the already popular dishes on the menu, Chef Boo Kim’s own favourites paired with delectable handpicked wines. With their newly launched wine cellar in the works, Bastian’s degustation menu will stay on top of it’s game just in time for the festive months.
“This Degustation dinner was our chance to give guests a taste of the new wines at Bastian while sampling delicious food that you would not normally find on our regular menus. For the food, we decided to focus on ingredients that would complement the wines. The idea for each course was to keep the flavours clean and simple. For the main course, one would assume protein was the highlight but it was onions. We cooked the onions low and slow to intensify the flavours and a quick puree with cream and butter added depth to the flavour profile of the dish – the proteins simply complemented the delicate flavor layers,” explains Chef Boo Kim, F&B Director, Bastian Hospitality Pvt. Ltd.
The five-course menu started off with an amuse-bouche, compressed watermelon with cucumber espuma and furikake paired with Torresella Pinot Grigio from Veneto – a simple dish oozing with flavour and freshness. The appetizer of Tomato with Basil, Lemon Gremolata with balsamic was a show of simplicity and delicate ideas, and was paired beautifully with a glass from Rhone Valley. The non-vegetarian appetizer of Snapper Carpaccio with Ponzu, Puffed Quinoa, truffle and scallions was a mixture of sweet and salty flavours. The crunch of puffed quinoa was a welcoming addition.
The blueberry salad with fresh ricotta, hemp seeds and mixed greens make for an interesting mix of flavours served with a Casablanca Valley in Chile. The mains were effortlessly complex paired with a Cotes Du Roussillon and the Casablanca Valley. The Roasted King Mushroom with caramelized onion purée embellished with green peas, sugar snaps, blistered cherry tomato, soy dashi was a bundle of exquisite flavours while the Braised Pork Belly and Lobster Tail versions of the same stood out with their minimalistic flavours. The bright colours paired up with fresh ingredients; everything was as good as it looks.
The wines perfectly paired with these dishes are M. Chapoutier, Bila-Haut Rouge, and the Ventisquero Reserva Chardonnay. That’s the beauty of Kim’s fare, every dish reiterates his power for bridging flavour with comfort food and recreating to suit global standards in flavour. The desserts at Bastian are always meandering towards cheesecakes, a bestseller of sorts. But this time, there’s a definite direction of moving towards different ideas. The Peanut Butter Mousse with banana, the shortbread crumble, peanut toffee, almond tuile, and macerated blueberry are the perfect additions to this bespoke culinary experience.
The wine cellar went from fare from Chile to Rhone Valley and everything in between. “As with the food presented at the tasting, the wines selected displayed great variety in terms of terroir, grapes and taste. For this dinner, we chose premium, award winning wines from Spain, France and South America made in both the New and Old World styles as a sneak peek into the variety that our newly launched cellar at Bastian houses,” adds Chef Boo.
This is a ticketed event and follow Bastian’s Instagram page for more details on the next degustation menu.