Page 76 - HH Dec 2024-Jan 2025
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#TheAmadeoExperience A walk-through the menu
The menu at AMADEO by Oberoi celebrates the diversity of
ingredients both humble and exotic, the baked brie with hot honey,
organic carrots charred over charcoal with goats cheese to name a few.
Refined techniques to coax more flavour out of the freshest ingredients
are on show on both the food and beverage selections.
Our menu introduces a concept of pairing food with cocktails
course-by-course, creating an extraordinary dining experience. The
cocktail menu, "What’s In A Name," focuses on taste and simplicity,
evolving in complexity with each course.
Charred Carrots
Highlights from
The Counter
Collection
A highlight from our
Chinese Collection is the
Duck Leg Bao with crispy
skin, tender meat and a sweet
hoisin glaze. Salad Pizza
The cuisine philosophy at AMADEO by Oberoi, revolves around
The Counter Collection, a unique concept highlighting four distinct Offering a truly authentic
micro-concepts from Japanese, Chinese, Italian, and Indian cuisines. Italian experience with a
signature AMADEO twist,
Executive Chef Kayzad Sadri talks about AMADEO by we have a Salad Pizza -
Oberoi, a standalone restaurant by The Oberoi Group, light pizza base baked with
located at Nita Mukesh Ambani Cultural Centre in Jio Duck Leg Bao the finest extra virgin olive oil
World Centre, Bandra Kurla Complex. and garlic confit topped off
with baby gen and wild
rocket, avocado and lashings
AMADEO’s most of chilled Greek yogurt
talked about dish dressing.
Our selection of ice-creams
AMADEO by Oberoi has and sorbets range from 60%
introduced the city to sashimi salad
rolls with buttery Hamachi, Tuna dark Belgium chocolate
off the coast of Japan all encasing a ice-cream, trending flavours
from lotus Biscoff to salted
salad of Japanese radish, asparagus caramel and tart sugar
and baby cress bathed its own free cherry sorbet to chilli
truffle ponzu and topped off with Kayzad Sadri
edible 24 carat gold leaf. Executive Chef, AMADEO by Oberoi and guava sorbet.
Sashimi Salad Roll Guava Chilli Sorbet Braised Pork Belly paired with #12
