Where: Focaccia at Hyatt Regency, Anna Salai, Teynampet.
When: 11th March 2016 to 20st March 2016
My quest for best Italian Food at Chennai would have been a never-ending research without completing the dining experience at Focaccia. After so many bookmarks and plan failures I must thank Muskaan Dutta and Hyatt Regency for inviting me to the Chef’s table for their Italian Fare that would be held till the 20st of March, 2016. Chef Alessandro Persico with more than a decade experience in the food industry as flew all the way from Genova (Italy) to treat the diners of Focaccia with his signature dishes. The captivating food knowledge by the Chef uplifts the dining experience to a whole new level. First mention and applause to the Chef and his team for serving some of the best Italian dishes that I have tasted.
| Wine Stack - Focaccia |
| Chocolates, Cheese & Wine |
Disclaimer: On-the-house bloggers meet for Italian Fare happening at Focaccia not the restaurant’s review.
The ambience of Focaccia doesn’t need a mention; the wine stacks, aroma of the fresh Italian food from the kitchen, the most happening pizza counter, the happy chatters of diners and flawless service calls you for a dining experience. In short, the ambience depicted a classic Italian market fare.
| Chef Alessandro & team |
The Chef’s special four course menu doesn’t happen always and it’s time for the Italian food lovers of Chennai to grab the handcrafted Italian Fare that serves the best of Italian delicacies. Along happens the interesting wine pairing by Sommelier and Sachin Shetty. I so couldn’t forgive myself for landing up late to the Chef’s table because of unforeseen reasons but everything I ate was truly an experience by itself. So here’s the Chef’s menu.
The four course meal hailed its way with the appetizing look of Antipasti and the taste that left me craving.
Ravioli di Barbaietola, Caprini e Tartufo Neroin Salsa Verde – the perfectly rolled beetroot ravioli that bursts with the beets sweetness and flavor of truffle goat cheese. The beetroot salsa and the parsley salsa verde brought the perfect balance to the ravioli.
Anatra in Salsa Tonnata Con Cipolline Brasate – was the duck cooked in the tonnata sauce with braised onion; I am not a fan of duck so wouldn't prefer the dish but liked the onion and tuna sauce flavor.
Rotolini di Salmone Affumicato Con Panna Acida e Cavial – The smoked salmon rolls with caviar and crème fraiche melts down leaving smoky and fresh salmon flavors.
| Salmon Rolls |
| Duck, Beetroot Ravioli & Salmon Rolls |
I missed tasting a few dishes but Chef’s four-course menu also offered:
Soup (Crema di Pollo e Patate Dolci) – Chicken and sweet potato soup
Risotto con Salmone Affumicato, Zafferano e Limone - smoked salmon, saffron and lemon risotto
Pasta - Penne Integrali Con Tonno in Salsa Puttanesca (whole wheat pasta with tuna puttanesca sauce), Linguini Con Aragosta e Rucola (pasta with lobster and arugula) and Cannelloni di Spinaci Al Forno (baked cannelloni stuffed with spinach).
That wasn’t end of the fare either; there came three more mains before I could indulge into the desserts.
Tortino di Patate e Funghicon Fonduta di Caprino – to make me love a mushroom dish isn’t easy and the Chef did that at ease. The potato and goat cheese fondue with sautéed mushrooms was the best portion of comfort food.
| Potato, Goat Cheese with Mushroom |
Scaloppine di Pollo Piccata, the chicken in the piccata sauce; the fragrance of the garlic with capers and lemon reduction with buttery richness came along in a single slice of chicken that was juicy and out-of-the-world.
Filetto di Dentice in Salsa Taggiasca, the piece of delicate and moist red snapper was seared perfectly; the asparagus, cherry tomatoes and taggiasca olive in the bed of sauce was droolicious.
| Red Snapper |
Potato Mash with a Medley of Roasted Vegetable – potatoes is comfort food any day; the bed of yum potato mash with the crunchy roasted veggies was perfect end before the desserts.
| Roasted Veggies in Potato |
The elegant martini glass held the delicious Coppa Caprese – a chocolate brawny (brownies) with vanilla ice-cream and chocolate ganache was bang-on; the ganache was mastered impeccably, it was silky and smooth.
And this was my favorite dessert – Zabbaione Con Composta di Fragole e Meringa Soffice. Made with layers of Champagne Sabayon, Strawberry Compote and soft meringue cleans the palate with right mix of sweetness and acidity.
| Sabayon, Strawberry & Meringue |
| Coppa Caprese |
With a glass of wine that perfectly complements the meal, the dining experience at Italian Fare at Focaccia is to be experienced to fall in love with Italian food all over again.
Breaking Down Points
Location & Parking: Positive. Elite diner located at center of the city and valet parking.
Ambience: Positive. Top-notch and adheres perfect to their Italian Fare theme.
Food Variety: Positive. The four-course menu for the Italian Fare Chef’s Table have ample varieties and vegetarians needn’t worry they do satisfy you with your preference on request.
Taste: Positive. Taste is the show-stopper.
Quality & Quantity: Positive. A delight to watch the Chefs at action, their food preparation and plating. Presentation, food quality and quantity are idyllic.
Service: Positive. Flawless.
Pricing: NA. The Italian fare costs Rs. 3000 INR (exclusive of tax, approx.) per person for the complete four-course meal. A royal Italian dining fare that falls under the tag 'Extremely Expensive'.
My Favorites: Beetroot Ravioli, Potato and Goat Cheese Fondue with Mushrooms, Red Snapper, Potato Mash with Roasted Vegetables and Desserts.
So the Verdict!
Focaccia, Hyatt Regency, best Italian fine dining that wouldn’t disappoint you; indulge in the Italian Fare that’s held till 20st of March, 2016.
For reservations: +91 44 61001234
More details click here.
P.S. This write-up is based on my food palate & dining experience during my restaurant visit. On-the-house bloggers meet for Chef’s Table for Italian Fare. Remember, no two person’s food palate can be same. And this post is only for the Italian Fare happening at Focaccia.
P.S. This write-up is based on my food palate & dining experience during my restaurant visit. On-the-house bloggers meet for Chef’s Table for Italian Fare. Remember, no two person’s food palate can be same. And this post is only for the Italian Fare happening at Focaccia.
