The Mint & Mustard restaurant is as it says redefining Indian cuisine while still retaining the flavours of Southern India.
As usual when you arrive you are greeted with a warm and friendly welcome that creates an old world style of service in a modern contemporary setting, sadly lacking in other restaurants.
After a brief discussion about the menu we decided to sample the food of the Kerala region where Chef George hails from, as he is running a Kerala Food Festival.
The first course arrived with an explanation of the dish which was grilled scallops in saffron and garlic sauce with a spinach and prune cake, this was a dish that excited your taste buds and gave an abundance of textures and tastes very very moreish.
The fish course that followed was a triumph of presentation and taste. A fillet of pan fried sea bream atop a creamy mash infused with curry leaves and surrounded by a Moilee sauce
The main course was preceded by a Lychee Granite sorbet to clear the palate ready for the delights to follow.
The main course that was placed before us was an array of dishes that reflect the Kerala region again beautifully presented and including:-
Braised Duck in a tangy onion and tomato melange with a special blend of spices.
A lamb stew with an aromatic blend of spices and coconut milk.
Stir fried runner beans, with curry and mustard leaves.
Green lentils broth flavoured with mustard and curry leaves.
Unpolished red rice and delicious rice pancakes.
The main course was a true cacophony of taste and textures that gave you a true taste of the Kerala region with a subtle blend of spices that excited your taste buds and left you with feeling of satisfaction.
Finally for dessert we were treated to glazed plantain with a variety of stuffing’s, tandoori pineapple and broken rice pudding. This was a sweet ending to an incredible meal that we both enjoyed, set against a contemporary warm atmosphere that makes you relax and enjoy the company of your fellow diners.
A true gastronomic experience that I cannot wait to sample again.