We all know that food tends to be a labour of love and a true expression of art and no one knows and embodies this better than Executive Chef Saurabh Udinia who helms the newly opened fiery grill, Revolver.
Revolver is the latest in a slew of trendy restaurants to make its home along Tras Street. It is a unique restaurant that embraces the fire of Indian cooking sensibilities, world-class premium produce and carefully selected global spices to create a progressive and unforgettable dining experience.
When you enter the cosy restaurant, the first thing you will notice is the design which was conceptualised by hospitality design veterans, Matthew Shang Design Office.
Revolver boasts a bold yet refined interior that creates a vibrant atmosphere. Copper accents are married beautifully with metallic black and grey tones to add a sleek, industrial edge.
Its gorgeous sunken open kitchen also immediately draws the eye and allows guests sitting anywhere in the restaurant a clear view of the hard work going into their food. It is framed by a ziggurat-like copper hood and even offers guests front-row action with countertop seats.
With its custom-built woodfired grill and hand-built Tandoor, guests can watch as premium meats, seafood and vegetables alike are charred to perfection.
The grill itself has three menus to guide diners through its array of modern and innovative dishes along with a sommelier who is well equipped to take guests through its impressive wine, sake and cocktail list.
To be able to appreciate the restaurant’s full potential, the nine-course experience menu is a spectacular feat that will take you through some of its best gastronomic works.
Some of the highlights from the menu consist of its charred, Boston lobster that is tossed with pepper garlic butter and flavoured with curry leaves. The dish is served in the shell and garnished with gunpowder dust and crisp curry leaves.
Another highlight are its Margra lamb chops which are chops that have been marinated for three days in mustard oil and Indian spices. After which, it is grilled over woodfire and served topped with lemon juice.