Graze at Vivanta by Taj, MG Road, ushers in an all-new culinary experience by introducing a new menu.

The upgraded menu emphasises on imported meats, fresh cuts and seafood. It brings Europe’s finest ingredients, with flavours paired to perfection with a select of vintage wines, highlighting the lightness of the food.

The menu, put together by Executive Chef Ramasamy Selvaraju and his team, focuses on dishing out recipes with modern European techniques and elevating the flavours.

Chef Selvaraju mentions, “When you walk into a Europen restaurant, vegetarians worry about the menu. Now, one does not need to worry anymore. We have introduced a wide selection of vegetarian cuisines from soups to appetizers to main courses to desserts, all prepared in unique modern European techniques for vegetarians.”

The menu is an expedition to the regions of Europe and boasts of subtle vegetarian and robust non – vegetarian dishes, featuring salads like wine poached figs, fig jam, sherry walnut vinaigrette and manchego, micro crops, cranberries and Chevre St Loupe prawn salad. Soups including candied ginger and fresh chives and roasted garlic soup chicken confit, basil oil and garlic chips. Appetisers range from honey glaze, cherry tomato and baby carrots to mushroom milli –feuille.

The main course include asparagus veloute, toasted hazelnuts and shallots chips lobster and shrimp ravioli, red pepper essence, provencal vegetables and chives glaze fillet mignon, celeriac puree, edamame, shiitake and five-spices sauce, foie gras with caramel sauce and vanilla bean foam, veal cheek with saffron risotto and gremolata, sea bass with spiced pear and porcini foam.

The menu emphasises on the season’s best produce with an array of desserts from crème brulee with almond filo and cinnamon, to coconut sorbet with chocolate shortbread.