Watch out for Nico!

An entry into Nico Bombay, transports you to a cafe in Europe.  The high ceiling, minimalistic decor, adds to the elegance.

The music is infectious and sets the mood for a perfect Sunday lunch. The menu may seem limited, but covers everything a gourmet may want to sample. Specialising in authentic wood-fired oven Napolitano – gourmet flat breads, Eastern and Western Mediterranean inspired Mezzes, Modern European Mains with classics such as a Spaghetti Vongole and Confit Duck Leg are a part of their gastronomical fare.

The flat breads at Nico Bombay are made with high quality flour, farm fresh cheese, premium organic ingredients and cooked in the authentic wood fired oven from Italy.

Having learnt the art of the Napolitano pizza from the master himself, Enzo Coccia, Nico Goghavala has made use of the carefully honed, age old methods, specially selected starters, exceptional flour and high quality, well-conceived toppings for their flat breads.

Flat Bread NB - LR

 

From the pizza or flat breads, as they call them, we try Enzo- Pumpkin Flowers, Burrata, Oven Roasted Tomatoes. We are rendered speechless. The Burrata is luscious and smooth and compliments the other topping ingredients.

The Kadaifi Wrapped Prawns, Citrus Mousseline, is par excellence. Succulent prawns and the covering is absolutely wow. The chef’s eye for presentation is evident from each dish that is served. Poetry on plate, literally.

Nico Bombay endeavours to treat the diner to the freshest local produce which are used as their key ingredients, hence encouraging a very farm to table concept. I like that.

Goat Cheese, Caramelised Onion, Sour Cream Puff, arrives next. The topping is delicious, but the crumbly puff does not appeal to us. Balsamic Baby Beets, Caramelised Walnuts, Burrata, our salad sweeps me off my feet. Looks appealing and tastes even better. The caramalised walnuts lend an interesting flavour to the beet. A one-of-its-kind, melt in the mouth salad, worth a try for sure.

Risotto, Ravioli, Beef fillet, Roast chicken. The mains have these and more. There is enough Vegetarian fare too. Oven Roasted Pumpkin Ravioli, Amoretti Crumbs, Asparagus Pea Risotto, Shaved Asparagus Parmesan Foam et al.

The quantity of olive oil in the food is a wee bit too much.

Mini Savarins, Citrus Jelly, Tropical Fruits was what was recommended for dessert. Good, but not extraordinary like the rest of our meal. Maybe Chocolate Fondant, Strawberry Granita  would have been a better bet.

Not only, the ambience, the service and food quality, is definitely world class.  For those who enjoy their drinks. The menu is exhaustive and the bartender, creative.

Nico Bombay is going to give some of the fine-dining eateries in Mumbai a run for their money. Way to go.

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