Trying a new cuisine is always a pleasurable experience for me! When Sheraton folks invited me to Australian Food Festival called “Modern Australian Cuisine on a Platter” at Bene, I was so excited to try out.
I happened to visit on 23rd Day of September for lunch and “Bene” was all set to welcome people for the “Modern Australian Cuisine on a Platter”.
Well, bene is one of the popular and most rated Italian Restaurant in the city and located in Sheraton Bengaluru. It’s well-known for Sunday Brunches and the spread at Buffet is Huge and incomparable with akin kind of places. The menu for the “Modern Australian Cuisine on a Platter” created & designed by Chef Marty, the one behind the scenes of “Chettinad Food Festival” prior to this festival. Australian cuisine is something I never heard and hasn’t got an opportunity to try though, that’s one of the reasons for my excitement being a blogger & foodie.
A restaurant like “Bene” doesn’t require an explanation about the Ambiance. In one word I say “Splendid”
I would definitely Thank Chef Marty for the menu; he hasn’t disappointed vegetarians when it comes to selections. There were equal numbers of Vegetarian dishes in the Food Festival Menu, that’s truly commendable!
Along with food, there are Australian premium selections of Wines being served and I personally enjoyed the Rowson’s Retreat Shiraz with food. The menu was really appealing and one must definitely try out the delicacies served at “Bene”.
Here are the dishes I tried and adored,
- Tomato Tea with Smoked Tofu, Fried Shallots and Asian Greens – This is a soup made of Smoked Tofu, Fried Shallots and some greens, smoked tofu gave a perfect taste to taste buds with the Piping hot liquid tomato Pulp. A person who served the soup got the tomato pulp separately and poured in front me.
- Eggplant Cannelloni with Ratatouille, Tomato Fondant, Edamame Beans & Fried Zucchini – The dish was presented beautifully and Fried Zucchini & Edamame Beans was total bliss because of tangy & the sour taste from Tomato Fondant. Cheese stuffing inside eggplant also gave an exclusive taste.
- Warm Heirloom Vegetable Tart with Persian Feta and Wild Rocket – Another must try dish in the Festival. Tasty heirloom tomatoes, shallots along with Persian feta cheese placed in a crispy tart and topped with some wild rockets of Bene farm.
- Teriyaki Glazed King Oyster Mushroom, Asian Barley Risotto and Micro Herbs – I am not a fan of shiitake mushroom because of a distinct whiff, but here the case was different because of Teriyaki sauce on Mushroom gave a decent sweetness of mushroom with buttery barley risotto.
Our lunch was finished with these desserts,
- Honey Vanilla Roasted Poached Pears with Banana Gelato and Caramelized Smoke – Poached Pears goes perfectly well with Banana Gelato and smoked flavor gave an add-on taste to it.
- Study on Peach Melba – The Portion of Ice Cream in a Milkshake Glass was huge and it is both sweet and sour. I honestly have mixed opinion about the dessert.
- Rosella Flower Cheese Cake with Tender Coconut Ice-Cream and Banana Paper – I just grabbed a bite from the friend’s plate, it was upright without any complaints.
Overall experience was certainly virtuous and inimitable, since Australian cuisine is something we don’t find anywhere.
The “Modern Australian Cuisine on a Platter” was occurred from 21st to 27th September 2015!
Website: http://www.sheratongrandbangalore.com/
