Munch some tasty winter brunch
11 Dec 2016 9:01 PM GMT
Winter has arrived and QLA is ready to offer Sunday brunch, where the guests get to experience flavours that have been thoughtfully created by chef patron, Priyam Chatterjee.
With both buffet and table services, the elaborate brunch offers an exhaustive selection of antipasti, pizzas, live grills, hot entrees, cocktails, and desserts from their in-house bakery and patisserie.
Alfresco seating brushed by the winter sun makes for a perfect weather setting clubbed with live music completing the canvas. Distinctive, seasonal cocktails have been curated by their sommelier of the year, Prateek Arora. Located in South Delhi, QLA is a contemporary European restaurant with cooking techniques deeply rooted in, but not limited to France. There’s also an equal emphasis on a variety of wines and handpicked cocktails that come together to make a great dining experience. The ambience and live music make QLA a treat for all your senses.
Ranging from warm welcome and luxurious decor, mood-enhancing music, menu rich with novel creations, good hospitality to the remarkably reasonable price (considering what you get), this restaurant offers everything that it needs to and deserves full marks.
Instead of the sort of fish you usually get in Delhi, which ranges from firm to rubbery, the Singaporean cod tastes heavenly. Likewise, the chicken in the chicken salad is unbelievably tender and delicious. Wines, which deserve mention, include Sparkling-Chandon Rose and White, Chateau St Michelle Chardonnay, Columbia Valley, and USA. QLA has an excellent terrace seating, courtyard dining, a sprawling indoor section and a banquet area.
The restaurant especially looks beautiful at night, with its dark wood bar, vintage library lamps and the ordered chaos of an open kitchen. The room itself is a tableau of plump sofas, dark green chairs and the sort of lighting that old movies made maximum use of.
Some of their lip smacking dishes include:
Salads
Assorted salad bar – live ( make your own salad)
Arugula, Mizuna, Cos, Romaine, lolorosso, bakchoy, baby radish, baby coriander, amaranth, red radish, mustard,
French baby beans, cherry tomatoes, snow peas, baby potatoes, baby carrots, baby beets, baby radish, kalamata olives, tomato confit,asparagus, porcini, ceps , orange, grapefruit, kiwi, grapes, green apple, chest nuts, almonds, hazel nuts
Coppa, mortadella, speck, black forest, parma, corn fed sous vide chicken, poached prawns, caremlized roasted chicken thigh, braised lamb.
Riviera dressing, lyonnaise dressing, spicy Asian mayo, raspberry emulsion, Caesar emulsion, truffle balsamic, fennel and dil cream, pickled beetroot mayo
Mains
Sole in plancha – fennel cream sauce
Pan seared Andaman spotted red prawns – wine sauce
Pan seared New Zealand lamb chops- rosemary jus
Pan grilled tofu steaks with burnt garlic and tomato sauce
BBQ jerk spiced pork stew
Carving of whole corn fed chicken with madras curry cream and truffle mustard butter.
Carving Lamb Wellington with provincial jus
Vegetarian
Grilled Polenta steaks with garlic volute and charred baby carrot
Perl barley Mushroom risotto with parsley puree
Potato & sweet potato dauphinoise with brie cheese & walnut crumb
Farmers pie parsley crumb
Desserts
Apple cumble hot
Chocolate mousse ( Dipped in dulcy& cocoa butter glaze)
Paris brest
Spiced pound cake with vanilla sauce
Muddy apple slice
Cotton cheese cake
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