In the labyrinth of Mumbai’s vibrant culinary scene, Amadeo By Oberoi stands tall as a beacon of gastronomic excellence, weaving together an enchanting tapestry of flavours that tantalise the taste buds and ignite the imagination. This culinary gem, nestled within the heart of the city, beckons discerning diners to embark on a journey of epicurean discovery unlike any other.
At the core of Amadeo lies “The Counter Collection,” a visionary concept that defies convention by melding diverse culinary identities into a harmonious symphony of taste and innovation. Each micro-concept within this culinary wonderland pays homage to tradition while daring to push the boundaries of creativity, resulting in an ensemble of dishes that are as bold as they are breathtaking.
Venturing into Amadeo is akin to stepping into a realm where every detail is meticulously curated to delight the senses. From the moment you set foot in the restaurant and catch a glimpse of the breathtaking view overlooking Dhirubhai Ambani Square’s iconic Fountain of Joy, you know you’re in for an awe-inspiring experience.
During my recent meal at Amadeo, I embarked on a culinary odyssey that left me spellbound and craving for more. From the delicate dance of flavours in the Kataifi Scallops or the Prosciutto adorned with Figs to the luxurious indulgence of the Lobster Tortellini, each dish was a masterpiece in its own right, worthy of applause and admiration.
One particularly memorable moment was savouring the Cantonese Steamed Prawns, ensconced in a lotus root wrapper and bathed in a seductive oyster garlic sauce. It was a melange of flavours that transported me to the bustling streets of Canton, while simultaneously reminding me of the innovative spirit that defines Amadeo.
Equally enchanting was the Hamachi Carpaccio, where a delicate play of saffron-infused bliss served atop a verdant bed of mesclun was presented to me. With each bite, I felt like I was taking a sensory journey through time and space, guided by the expert hands of Executive Chef Kayzad Sadri and his culinary dream team.
And let’s not forget the pièce de résistance – The Chef’s Special Maki, a delicious concoction of black truffles, tobiko, and fiery pepper sauce. It was a revelation on a plate, a testament to the bold creativity that defines Amadeo’s culinary ethos.
To complement my gastronomic escapade, I opted for the Truffle Negroni and the Filter Kaapi Martini, two libations that perfectly encapsulated the playful spirit of Amadeo’s cocktail program. The Truffle Negroni was an interesting whirlwind of distinct flavours, while the Filter Kaapi Martini sparked joy and nostalgia with every sip.
My rendezvous at Amadeo By Oberoi was a symphony of culinary delights, a whimsical journey through the realms of taste and imagination. For those seeking an escape from the ordinary, a meal at Amadeo By Oberoi beckons with open arms, ready to enchant and delight in equal measure.
