A calm and
peaceful environment, with the sound of the waves hitting the sea shore actually adding to the
serenity; the cool breeze making the palm leaves shiver… such is the ambiance
at Goa Marriott Resort and Spa, Miramar. The friendly and approachable nature
of the staff at the 5-star property isn’t the only thing that will make you
feel at home; the entire play exudes warmth, metaphorically as well as
literally, with it’s beautiful lighting.
This time around what drew us to the place was the new menu at
Simply Grills restaurant at Goa Marriott Resort and Spa. The menu is an ideal
mixture of veggies, herbs, meat along with the mouth-watering seafood and their
yummy sauces, all of which is incomplete without some sparkling wine. Chef
Gurneet Singh Grover is the man behind the well prepared dishes on the new
menu. Hailing from Delhi NCR and with experience of over 10 years, Chef Gurneet
is the Executive Sous Chef at Goa Marriott Resort and Spa, ensuring that only
the best is served at Simply Grills, using locally grown herbs and spices. He
has worked with JW Delhi Aero city for two years and Ritz Carlton, Bangalore
for one and half years.
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We started off experiencing the new menu with the ‘Tomato
Consomme’. It is a soup that is served in a small cup, on top of which, is a
breadstick with some tasty toppings. The light flavours are ideal to prepare
you for the rest. The consomme was followed by ‘Lemon Chili Crab Cake’, a
beautiful presentation of chilli garlic sauce, veggies and the crab cake topped
with some fried leek. The crunchiness of the outer layer along with the soft,
although a bit dry inside cake makes for a perfect appetiser. Then there’s the
ever popular, guest-favourite ‘Tandoori Cafreal Tikka’. Cafreal is known for
its rich corianderflavour and the chicken is well coated with the masala and
grilled to perfection, giving the chicken a tender and juicy flavour. It’s
plated with a splash of chutney and fresh salad. Another lip smacking appetiser
that we sunk our teeth into was the ‘Warm Wild Mushroom’, which is quite a
mesmerising presentation as the mushrooms are served in a puff pastry that acts
like a small bowl. The perfectly cooked buttered mushrooms, mixed with some
parmesan cheese, black fungus and truffle go well with the crispy layers of the
puff pastry.
The ‘Basil infused
Quinoa Salad with fresh fruit Salsa’ is enough to cool you off and get you
prepared for the main dish coming in. With a layer of the pickled beetroot
sauce spread on the plate, the salad is a fusion of fresh fruits like apple and
kiwi, and a bottom layer of the Quinoa. ‘Lemon and Mint Granite’ is a sorbet,
with its fresh and minty flavour with a tang of lemon – an ideal palate
cleanser.
The entrée dish i.e
;Potato Gnocchi, Mediterranean Seafood Stew; was one of the favourites. The
luxurious scenic sea view of the place is a beautiful delight and complements
the divine smell of the potato gnocchi, which is the base for mussels, prawns
and squid, coated with the lip smacking lobster sauce. For the main course,
‘Pan seared red snapper with Puy Lentil mash and seasonal greens’was an
appealing sight. A palm sized thick fish fillet of the snapper, the mashed
lentil on top of which a lemon slice is kept, with a yellow and creamy sauce,
giving the dish a vibrant look and making your mouth water.
Your
meal is simply incomplete without dessert and the ‘Warm chocolate Tiramisu’,
melting in your mouth along with the rich taste of the Bailey’s Irish cream is
just what completes it. A luscious sight of the hard chocolate layer coating
the Tiramisu with the tiny pieces of the Italian Biscuits around it, served
with Bailey’s Irish cream, which when poured, melts the chocolate, giving the
real taste of the warm chocolate Tiramisu.
