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Pocket-friendly pours at The Wine Company

8th Mar 2014

The Wine Company

Cyber Hub, DLF Cyber City, Gurgaon

Ph: +91 99998 07072

Meal for two: Rs.1800

The Wine Company

ocated in the chic and sprawling Cyber Hub, The Wine Company reminds you of an open street eatery with parasols arching over wooden tables and chairs in the front patio. The 250-seater restaurant is done up with minimalist wooden furniture and a live bar counter with blackboards displaying specials, picks-of-the-day and combos. There is a retail outlet inside the shop where you can buy bottles of wine at store prices, either to take away or sit down with, accompanied by the deftly planned gastronomic fare on offer. The bistro lies somewhere between a fine dining restaurant and a cheap food joint with moderately priced dishes and wine at retail prices.

One of the most impressive features of the restaurant is the presence of a sommelier who will not only help you choose your perfect vintage, but also aid you in pairing the right kind of wine with what you order. As my fellow diner and I sat down, we were asked if we had any specific preference of wine. We decided that a crisp and dry white wine would be perfect. We were served a 2008 Chardonnay from California, which absolutely fit the bill. A cheese platter arrived with some goat cheese, Brie, smoked Cheddar, and Gouda with generous helpings of capers, prunes and rice crackers.

Jameson meatballs were next, succulent and heady with the flavour of the whisky. A sweet barbecue sauce, which tasted more like onion marmalade, topped the juicy meatballs, sharply contrasting the gaminess of the meat. A humungous karari roti, redolent with paprika yet tantalisingly crisp made us realise that this spicy treat is capable of inducing addiction. The beetroot salad with goat cheese and berry sauce served as the perfect testimony to the fact that salads can be both healthy and absolutely sumptuous.

The tenderloin steak that constituted the mains was cooked to order and the wine jus it came drenched in opened up the freeway to food heaven. We were offered a full bodied red wine to accomapany the steak and boy, did that work well together.

Executive Chef Jit Bose whipped up a dessert for us on the spot, when told that we loved berry and chocolate equally. A tumble of Philly cheesecake, chocolate mousse and strawberry compote created magic on the plate. The saltiness of the Philadelphia cheese, with the tartness of the compote and the richness of the chocolate created an interesting mix of flavours and textures.

We loved it. You will too.

 
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