It was a dinner with a difference. Jacob’s Creek, extended The Reserve Table experience with the ‘Longest Reserve Table’ in Mumbai at The Terrace Garden at ITC Grand Central. It was elegance personified. The ITC Grand Central Team did a fabulous job of the decor, service and of course food. The service too was impeccable, as expected with clockwork precision.
The ‘Longest Reserve Table’ in Mumbai witnessed more than 100 gourmands who had reserved a seat at the table to be a part of this unique experience. I was privileged to be one of them. Adrian Pinto of Jacob’s Creek, played the perfect host, introducing the wines and ensuring all his guests were enjoying themselves.
Jacob’s Creek Reserve wines were perfectly paired with a well -curated menu by ITC Grand Central’s Executive Chef Bhaskar Sankhari. The versatility of the wines was evident. My vote went to the Chardonnay. Have a special soft corner for that one. The Sparkling Rose too was refreshing.
The ITC chefs were challenged to push boundaries and create flavours to complement select wines from the Jacob’s Creek Reserve range sourced from some of Australia’s most premium wine regions- the Barossa Valley and the Adelaide Hills. And I can safely say the Chefs came out tops.
Kuldeep Bhartee, General Manager, ITC Grand Central Mumbai said, “This is indeed a unique way to showcase the exquisite menu crafted by our Executive Chef paired with fine wines.” I couldn’t agree more with him.
The experience commenced with ITC’s signature hors d’oeuvres with Jacob’s Creek’s signature sparkling wine, the Chardonnay Pinot Noir Brut Cuvee.
Indeed the food served, complemented the wines. The dum cooked chicken mince kebabs with sheermal or the vegetarian gucci badam ke shikampur were an apt match for the Jacob’s Creek Classic Shiraz Cabernet. The robust spicy red fruit and cherry bouquet with the soft tanins and fruit flavours on the palate was an unparalleled treat.
I loved the pudina paani and citrus granita in between as a palate cleanser. My favourite wine the Chardonnay arrived with the Gosht ke nihari and taftaan. A sublime treat for the palate.
The experience reached its Nadir with the Gosht Bohri Biryani and Kathal Ki Biryani impeccably paired with Jacobs Creek Reserve Barossa Shiraz.
The dessert- saffron and almoroso flavoured baked rosogulla was a creamy treat. The delicate pink Sparkling Rose did justice to it.
ITC Hotels’ Indian spread is undisputedly the best in the country. I can never tire of it and love the way Chef Sankhari and his team keep reinventing the menus.
An enjoyable evening of tantalising food flavours and the best of wines. Have not enjoyed a wine dinner so much in a long time. There couldn’t have been a better way to usher in Gudi Padwa!