Sample some continental and Asian flavours at the Black Rabbit
SOMETHING about Black Rabbit, replacing Sunnya��s on Indiranagara��s 100 Feet Road, made us sit up and take notice. Was it the unusual name, the cute logo or the connection to Escape hotel with its fabulous rooftop restaurant, Bricklane Grill? Whatever it was, we found ourselves comfortably seated at their al fresco area one evening.
The cocktails here are quite experimental and we chose the Currylicious and the musk melon martini. The former, muddled with curry leaves was an interesting mix of flavours, while the martini didna��t disappoint either. Vegetarian options are limited but we recommend the mushroom, spinach and cheese parcels for starters. Encased in delicious crumbly filo pastry, the flavours complement each other perfectly and had us feeling moreish, specially when paired with the charred chili relish that accompanies it. We followed up with baked duck samosa with plum and soy chutneys, which was another hit. The pastry was flaky, perfectly golden brown and tasted outstanding with the soft minced duck filling with Asian flavours. A special mention must be made of the accompanying sauces, that is one of the highlights here. At The Black Rabbit, they do not come out of bottles but are made in-house and tweaked to suit every dish.
Hardcore pork lovers must try the twice-cooked pork belly tossed in a brown sauce with chopped spring onions. It was a bit too sweet for our palate, but the tenderness of meat was spot on and tasted simply divine with the fat. The French trimmed ponzu chicken wings were a bit of a let down as we found the meat to be on the rubbery side, however the flavours were extremely well balanced.
Their burgers come highly recommended, so we opted for the All American which features a tenderloin patty, grilled tomatoes and onions, arugula, charred chilli relish and tomato mustard relish, with blue cheese and bacon add-ons. The grilled tomatoes and onions pair beautifully with the juicy patty, and the relishes add some heat and sweetness into the mix a�� a burst of simple yet decadent flavours on your palate.
For something more hearty, we suggest the T-bone pot roast. Braised for eight hours, it comes with a mushroom and pepper sauce, mashed potatoes, crispy fried onions, and grilled baby carrots and is not recommended for those with a small appetite. Though we were too full to try their desserts, we will be definitely going back for their key lime pie embellished with white chocolate domes and meringue.
`1,000++ for two. Details: 42415575