Amadeus

Brainchild of famous restaurant Farrokh Khambata this restaurant is example of his genius once again. Presiding at prime location of iconic NCPA, Nariman Point, Mumbai, the restaurant is the founder’s third venture after his renowned Joss and Umame. Unlike Joss and Umame, ‘Amadeus’ serves Mediterranean food to its patrons. The restaurant is edgy, updated and contemporary in design. The clean minimalistic look is further elevated by ample space provided by the designers. Dim lighting throws the whole ambience in mystery and romance to the joy of the couples looking to set the mood. Portraits of famous musicians grace the walls complimenting Amadeus location of NCPA. The management organises live gigs and musical performances so call and ask ahead. You will be pleasantly surprised by the quality of music they play. The staff is wonderfully warm and friendly dedicated to improve your dining experience with them.

Farrokh Khambata through Amadeus has brought his regulars cuisine from regions of Europe and Western Asia. Delight in robust reductions and well prepared meat dishes. His menu is rich in drama and jam packed with flavours. You won’t find the menu unnecessarily extensive instead you will see that it is compact and clever. The combinations are unique and innovative, you can clearly see the touch of Farrokh Khambata all over. Enjoy the menu by ordering the first course of lamb & caramelized onion filo cigars, Turkish kebab platter, mustard infused piquillo peppers on citrus rocket, Amadeus lobster bisque, arancini of barley risotto, burnt garlic spinach brie & feta brik, coca of spicy chorizo with apple cider caramelised onion, turkey-bacon wrapped prawns with Cointreau reduction, coca of ash chevre with jalapenos & caramelised onion and Spanish tortilla with manchego. The food is excellently cooked by the team of expert chefs bringing authenticity in the cuisine.

You will find mains as delicious as the appetizers. Try to sample dishes you won’t find anywhere else in the city such as Zereshk (Iranian barberry pilaf with lamb), Rioja (Braised knuckle of lamb with jacket potatoes, pomegranate molasses), kaffir scented breast of chicken, Turkish chicken pilaf with straw potatoes, paella valenciana, trilogy of crepes, feta & cottage cheese tagine, paella de setas and oversized tostadas with zucchini. Don’t leave the table without trying Amadeus’s desserts especially their V8 cake, trio of panna cotta, frozen gianduja chocolate with liqueur sabayon and walnut-hazelnut tart. To experience the beauty of Amadeus you will have to drop some serious cash so be prepared.