The Flying Elephant is a multilevel restaurant having many different 'stations'.
The Welcome Drinks
Exotic Cocktails and some Chocolate infused Mocktails
The soup perhaps set the mood for the rest of the brunch. It was like nothing I had tasted before with the ingredients blending perfectly.
I tried a selection of Makki Rolls which contained
Asparagus, Cucumber, Tofu & Spring onions as Vegetarian Options
Crap Stick, Salmon and Prawn Tempura as the Non Veg Options.
Served along with Wasabi, Pickled Ginger and Soya sauce
Melon & Wild berries Salad with an Apple Cider Dressing with Organic South India Raw Cocoa Nibs.
The origin of the Nibs was from Coorg !
Note : Cacao nibs are simply chocolate in its purest form, before anything else is added. They are dried and fermented bits of cacao beans. The texture of our raw organic cacao nibs is similar to that of roasted coffee beans. They have a deep chocolate flavor which can be described as slightly bitter and nutty.
Grilled Polenta Cheese cake with Pomegranate salad and Honey Balsamic Reduction. the Polenta had 72 % Ghana Dark chocolate integrated into the dish.
I personally loved the dish...
Note : Polenta is a Northern Italian dish consisting of Cornmeal which is boiled cooled and either had in a porridge form or made like a loaf and then grilled. (Ricotta, mascarpone, Sugar and Vanilla are mixed into the Polenta for the Cheesecake)
Whole Chicken Skewered on a spit . The Chicken was marinated with Honey Mustard and Rosemary served with Roasted potatoes, Pineapple and onions.
This dish was a hot favourite amongst the diners and was as yummy to taste as it looked !!
Paneer Tikka : This was definitely a paneer tikka with a twist. This Tikka has a stuffing consisting of Madagascar 70 % Dark Chocolate, indian spices and Amul Cheese ( why Amul Cheese !!! I know not !! )..Another awesome combination !!
Chilgosa malai Tikka : Boneless Chicken with Garlic, Hung curd, Cream, cheese and Pine nuts.
Note : Chilgosa Pine (Pinus gerardiana ) derived from Persian it means 40 nuts in one cone), is a pine native to the northwestern himalayan region, afghanistan, Pakistan and Northwest india.
Cauliflower and Vanilla Bean Risotto : Mint oil, Hazelnut containing 100 percent cacao Gold Venezuelan Chocolate.
Another innovative dish which blended the chocolate in beautifully !!
Tenderloin Steak : Crunchy Garlic and Potato blinis, Broccolini, Poivrade Jus
Note : Poivrade sometimes called 'sauce au poivre', is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper.
BTW : Mirepoix (pronounced "meer-pwah") is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods :)
Eggs Florentine :
Creamed Spinach, English Muffin, Poached egg and Grated Parmesan.
This was made to perfection and the runny egg was a delight to watch and taste. I had wanted to taste their version of the Eggs Florentine since the 'Eggs bennedict' festival last month !!
Note : Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg; and hollandaise sauce. In Eggs Florentine, the Spinach replaces the Ham. Benedict is not actually French. The dish ha definite American/Canadian origin. However since most professional chefs are well versed in French cooking terms, and so when the ham was replaced with a bed of spinach, it was called eggs Florentine. In French Cuisine Dishes prepared 'a la Florentine' almost always include spinach and are often topped with a mornay-or cheese-sauce.
The ingredients that were on offer wereChicken Pepporoni, Bacon and Eggs as Non vegetarian toppings.
Mushroom, Grilled vegetables, sweet corn,jalapeno, roasted garlic, basil, sun dreied tomatoes as the vegetarian toppings
The pizzas were the 'Thinnest Crust' I have had and had 88% Gold Colombian Chocolate as an ingredient
This was the section where the chocolates came on their own and the nearly every dessert was chocolate flavoured with exotic award winning chocolates having origins in different countries.
Some of the Desserts on offer were.
- Zucchini Brownies with 70% Chocolate from Equador
- Chocolate Salami with 70% Belgian Chocolate
- Ghana Textures
- Silk Log with 70 % madagascar Chocolate
- Blueberry Macaroons with 70 % equador chocolate
- Choclate Fondant with 66% Italian Prendine
Park Hyatt has been at the forefront of bringing in innovative culinary experiences for its diners.
This event was put together in association with Nitin of Chocotrait ! It was a definite revelation for me about a lot of the chocolates and their origins and the things that go into them before they reach our palate.
Kudos to the Park Hyatt team !!
Prices for the Sunday Brunch:
Non-alcoholic brunch: INR 2,295 + taxes
Alcoholic brunch: INR 3,295 + taxes
Champagne brunch: INR 7,295 + taxes
I am sure they have a lot of innovative surprises for their diners in the coming days !!
PARK HYATT CHENNAI
#39 Velachery Road, Near Raj Bhavan
Tel: +91 44 7177 1234