Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Creamy burrata with greenheart heirloom tomatoes

By Executive Chef Vikas Milhoutra

  • Slice Heirloom tomatoes, strawberries and figs into slices.
  • Arrange in center of the plate. Drizzle with salt, pepper and salsa verde.
  • Place the creamy burrata on the middle, sprinkle salt, pepper, dry oregano in it.
  • Garnish with arugula, balsamic reduction and caviaroli as shown in the picture.

Ingredients

  • Tomato Heir Loom - 100 gms
  • Burrata - 125 gms
  • Salsa verde - 50 ml
  • Arugula - 10 gms
  • Balsamic reduction - 5 ml
  • Oregano Dry Imported 500 Gms Packet - 5 gms
  • Molten Salt(flakes) - to taste   
  • Salt - to taste   
  • Pepper - to taste   
  • Oil Olive Extra Virgin 5 Ltr Tin - 10 ml
  • Caviaroli 200g - 5 gms
  • Strawberry - 25 gms
  • Figs fresh - 25 gms