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Seafood Salad on a Bed of Mint and Cucumber

By Executive Sous Chef Ramit Kohli

Kataifi wrapped Cajun spiced prawn 

  • Pre-heat the oven.
  • Devein and marinate prawn with the Cajun spice, salt and olive oil. Set aside for an hour. 
  • Roll kataifi pastry over the marinated prawn until neatly covered. 
  • Place the wrapped prawn on a baking tray and cover with silver foil. Bake at 180 digress Celsius for 6 minutes.
  • Remove the prawn from the oven and baste with a little melted butter.  
  • Bake again for 2 minutes (without the foil). This will ensure that the pastry gets a beautiful  golden colour. 

Salmon cigars

  • In a bowl, prepare the tartare sauce by combining half the mayonnaise with the chopped olive, gherkin, capers and dill. Set aside. 
  • Take three slices of smoked salmon and apply the chunky tartare sauce on each of them. Roll neatly to make cigars. 

Crab tartare filled smoked salmon

  • In a medium-sized pan, heat a spoon of olive oil.  Add the chopped onion, celery and sauté till translucent. Add the minced crab and cook well. Adjust seasoning. Set aside to cool.
  • Add the remaining tartare sauce to the minced to make crab tartare.
  • Fill crab meat mixture inside last slice of smoked salmon left over slice and give it a desired shape. Set aside.

Carpaccio of wine poached scallop

  • Season the scallop with salt & pepper. 
  • Poach in white wine till cooked.
  • When the scallop is warm thinly slice it. Set aside.

Grilled red snapper

  • Marinate the sliced red snapper with salt, black pepper and cook on a griddle.

Saffron aioli

  • In a bowl, combine the mayonnaise with garlic juice and saffron water. 


  • Arrange the five seafood elements along with the daikon on a medium-sized plate
  • Pipe the saffron aioli into small dots on the plate. 
  • Garnish with the balsamic reduction.
  • Pour the mint cucumber juice.
  • Serve.



  • Medium-sized deshelled prawn - 1 no.
  • Kaitafi pastry - 100 gms
  • Cajun spice mix - ½ tsp
  • Salt To taste
  • Lemon juice - 1 tbsp
  • Sliced red snapper - 100 gms
  • Saffron infused water - 1 tsp
  • Garlic juice - 1 tsp
  • Mayonnaise - 1 tbsp
  • Butter For basting
  • Minced crab - 1 tbsp
  • Chopped onion - 1 tbsp
  • Chopped celery - 1 tbsp
  • Chopped black olive - ½ tsp
  • Minced capers - ½ tsp
  • Chopped gherkin - 1 tsp
  • Sliced smoked salmon - 4 slices
  • Scallop - 1 no.
  • White wine (for poaching) - ½ cup
  • Chopped dill - 2 tsp
  • Sliced daikon - 4 slices
  • Cucumber and mint juice - ½ cup
  • Olive oil - 1 tbsp
  • Balsamic reduction - To garnish