The new menu at Alba focuses on classic flavours
ALBA, the Italian restaurant at the JW Marriott has a new menu for you to indulge in. Crafted by chef Marou, the menu aims to bring classic, fresh flavours to your table and does it with style. The menu is an extensive one that you can peruse while you bite down some soft, warm olive bread. Choose to have it as is, or with the lovely thick tomato accompaniment.
From the antipasti section, you may want to begin with the Insalata Di Polipo, an Octopus salad, placed on a bed of smashed potato, marinated cherry tomatoes and capers. A substantial salad, this is a good one for seafood lovers. Another brilliant one is the coming together of prawn and scallops a�� individual core ingredients in their own right, but featuring together in the Capesante E Gamberoni. What elevates the taste on this one is the fennel confit bed and the delicate juliennes of candied lemon. And can you say no to a plate of Burrata a�� fresh creamy mozzarella served cold, at just the right temperature and brought to life with heirloom tomatoes, basil, onions and a generous dose of extra virgin olive oil.
If a choice from the Zuppe (soup) section must be had, then do consider the Veloute di Pollo E Funghi a�� a creamy mushroom soup, dotted with delicate bits of chicken and a crumbed fried mushroom. The essence of truffle oil gives it an added kick. The slight graininess to the texture makes it a soup you will come back to, one spoonful at a time. From the Pasta e Risotto section, you will love the Gnocchi Dipatate a la Piemontese a�� a lovely oblong plate lined with potato gnocchi, porcini mushrooms and a lamb gravy topped off with pan juices. The Calzoncelli Di Ricotta is a spinach-ricotta ravioli stuffed with pine nuts, seared a bit and placed on a bed of homemade basil sauce. Simple in concept, but loaded with flavour and texture.
From the Pesce (seafood) section, the one you want to try is the Salmon Tutti Aromi a�� filets of salmon are marinated in a traditional gallipot, smoked and then served canned in a glass jar with confit cherry tomatoes, fried baby potatoes and Taggiasca olives. The classic parmigiana gets a twist in the hands of chef Marou where he converts it to a roulade of chicken, with a center of mozzarella cheese and sun dried tomatoes. The Pollo alla Parmigiana is served with fresh tagliatelle in tomato basil sauce.
Wrap up your meal with some interesting selections from the dessert section. The Cannoli Siciliani has crisp rolls stuffed with fresh ricotta, chocolate chips, pistachio and flavoured with orange essence. Also a must try is the Tortino Al Cioccolato, a dark chocolate flan that oozes molten chocolate when you cut into it.
Chef Maroua��s new menu ensures that you have enough choice to keep you going through many a meal at Alba. The food is packed with flavours, light and delightfully memorable.
`3,000 ++ for two. At Vittal Mallya Road.
a�� Ruth Dsouza Prabhu