JW and its signature Italian restaurant Alba is known for its radiant display of culinary supremacy. Recently, we were hosted to an exclusive media table at this delightful restaurant with some lip-smacking new menu that was curated to perfection by the twin chefs CHEF BRIAN and CHEF ILIYAZ.
Four hands collaboration at JW MARRIOTT Bangalore is this new menu by Chef Brian, who happens to be in town while he occupies the position of the executive chef at JW Marriott, Phuket resort and spa. He is the creative genius who has knowledge of Italian, Spanish and modern Australian cuisine. He is in Bangalore and has launched a new menu for the signature Italian restaurant, Alba, in association with Chef Iliyaz who is heading the kitchen at Alba.
The new menu reflects modern Italian flavors and is inspired by the new trends and is an attempt to revive the love of city for the Italian cuisine. The menu echoes rightfully the freshness and right sourcing of ingredients with unique flavors.
The media table saw the four-course menu with lavish choices for both veg and non-vegetarian. It was a culinary experience brimming with delectable flavors and impeccable service as the four courses were served paired with wine.
THE FIRST COURSE
PAN SEARED DUCK LIVER FOI GRAS
It was an impressive duck liver served on a bed of sticky date pudding, the texture of the duck was impeccable.
FATHER MICHAELS BURATTA WITH FRESH MANGOES
For the vegetarians was the freshly sourced Father Michael’s burrata with local mangoes and rocket leaves to give it the local flavors coupled with parmesan cheese. This presentation came with a coronet of tuille of spinach which interestingly was red in color with the dry texture of styrofoam.
THE SECOND COURSE
ROAST CHICKEN AND PARMESAN BROTH
The soup was a surprise as it was a very rustic Italian style with roasted chicken and parmesan in the broth of chicken. The texture was buttery and it was like a grandma’s recipe out of any common household of Italy.
This cold and soothing soup was made out of basil granita, basil foam, and ricotta salts.
THE THIRD COURSE
SOUS VIDE DUCK BREAST
A very neat recipe with duck breast cooked to perfection with potato gnocchi melting in the mouth, grappa sour cherry here and there to give distinctness to the flavour and leek confit cooked slowly and achieved to perfection.
ROOT VEGETABLE GARDEN
This was chunky beet mash and veggies.
THE LAST COURSE
The last course were desserts and I loved both in their own ways.
FIVE SPICED PANACOTTA
This smelt of the spices in unison with slight sweetness from distance. The spices adding a fresh dash to the cool and amazing textured pannacotta with olive caramels and poached peaches that imparted a slight tinge of sour and sweet to the whole dish.
BEETS AND GOAT CHEESE SORBET
This is what I loved the most, the light sorbet with just the right amount of sweetness that was being perfectly balanced with the subtle salty flavour of goat cheese as u dig in the mix of white chocolate and goat cheese. As though the colours were not enough to make it look so fashionably yummy the edible lavender coloured flowers just upped the glamour quotient of the dish.
This was a delectable meal and we loved our conversations that were very interesting and made the experience so much more delicious topped by the grand hospitality & ambience of the hotel and the lovely company of the chefs who came after the last course was served.
The new menu is available for dinners and lunch so go ahead and have a super time with your family.
JW Marriott Bengaluru Menu