Fondue

Critic´s Review

• Food: 3 / 5
• Service: 3.5 / 5
• Decor: 3.5 / 5

-By Ameeta Agnihotri

With a name as fancy and tempting as Fondue, an experience at this fine dining restaurant located inside Savera Hotel comes with high expectations. The interiors are done up in a sleek and contemporary style, but it is the outdoor seating, where each table has its own flowing white curtains (did they pick up tips from Aqua?) that wins hands down in terms of look and feel. The menu itself is European fusion at its best and features all-time favourites with a little twist. Presentation has been given due importance too and every dish comes lovingly crafted. For example, the Pesto and Wasabi Prawns come in separate leaf-shaped cups, each of which has a single prawn sitting in a wholesome sauce of pesto and wasabi. The prawns are extremely tasty but the explosive nature of wasabi doesn’t shine through in the sauce. The main course has pastas and grills, and the latter section is much celebrated. The Braised Lamb Hongoraise is cooked in a lovely wine-jus enhanced sauce, but the texture of the meat is disappointing. There are plenty of other options too, like Chicken in Barbeque Sauce, Stuffed Chicken and Grilled Sole Fish, all of which tempt amply. But the experience would be incomplete without a fondue and the cheese fondue with chicken and mushroom doesn’t disappoint, creamy as it is and full of fatty fervour. For dessert, there are fondues (but naturally), chocolate cakes and other exotic options to choose from. Wash it all down with a cocktail or mocktail, like the highly-recommended strawberry and Basil Mojito, and your fondness for Fondue might just grow.