The Wharf provides the perfect atmosphere to chill on a lazy weekend with good food and an ambiance that screams serenity. It is perched completely away from the city limits and is located by the seaside of the temple bay resort. It is a wonderful getaway spot if you're looking for a long drive along with the mood for relaxation and combined with easy paced foodie delicacies.
There is both outside and inside seating arrangements. It is done up like a shack with thatched roofs with an open grilled cooking area and a bar counter. The place depicts insouciance and a laid back feeling in full vigour. It is like a fine opportunity to soak in the sun and slice up a lovely little meal away from the hustle and bustle of the city environment.
The place by itself has modified itself and received a face-lift. From being a purely sea food restaurant, they've revamped their set up in a major way. The version 2.0 is bright with a melange of colours making up the picture. Also on the food side, they've added in a skosh of items to satisfy everyone's palette. Sea food is still prima facie their torch bearer but also added along are grilled and barbecue food and also plenty of vegetarian options and an array of desserts.
They are based on the concept of the 5 elements of nature viz Earth, water, fire, air and space. Each have specific items categorised under them based on a logic. For example, fire denotes most of the stuff being grilled and fiery whereas the earthen side brings to the fore the vegetarian fest whereas the space is to depict the mass available after consumption of food, so in this case it covers the dessert draw.
We were here for a bloggers meet and were provided a set menu for the day comprising of a number of starters, main course and desserts along with a sample few welcome bites. We began with a bite of a herbed roasted mushroom starter along with a beetroot refresher. These were just to cleanse ourselves for the bigger picture awaiting us.
In the starter section, the crumb fried olives were top notch. This is an earthy creation with this appetiser comprising olives and coming along with a blue cheese & paprika dip. Spreading the blue cheese on those brownish crispy balls sure added some extra romance to the gnarling tongue. I thoroughly enjoyed slurping this one up. On the fiery side, the panneer tikka mustered up quite a fury. They were charcoal grilled, slathered with the right dosage of spices and super soft in texture. It was wonderful consuming them with the peanut and green chutney.
The main course spread had a delightful mushroom based dish called Dastaan-e-Kumbh. Another of the vegetarian fare included the Bhutte Aur Gajar ka Sheekh. Both of these were fire creations and you could feel the dynamism striking the senses. The kumbh felt surprisingly smooth and the touch up of malai added wonders. The sheekh kabab laden with corn and veggies were one of the best I've had. The above two were more of the starter category though categorised under mains. However we did have a shot at Garlic Naan with a couple of sides viz Dal Makhni and Balti Panneer. The Naan was soluble and having strong aroma of garlic. The Dal Makhni was a little off the mark as I found it to be a bit too liquidy and the creaminess was sorely lacking. The Balti Panneer however was delectable and balancing the indian bread really well.
And the finale were the desserts. We opened our account with the Gulab Jamun cheese cake with candy floss. Gulab Jamun seems to be the new fad in the world of desserts. Experiments with this insanely mouth watering indian sweet is being tried out in various avatars. Not only does it walk the walk as a standalone sweet piece but is also rising a storm by providing a perfect blend of synergy by being used in various forms. This dessert was lacquered with a touch of liquor to mildly complement the sweet essence by giving a slightly bitter tinge. Not too sugary sweet but enables you to relish the smack and thwack it provides your sweet tooth. The other one we tried was the deconstructed cappuccino chocolate marquisse. Again, this wasn't too sweet and had a nice taste to it. To end it all, there was a big surprise waiting called by the name of 'Hard Surprise'. I would personally term it as the 'Brown Blown Bombshell'. This was a broken chocolate bomb nitrogenised and containing inside exotic delicacies like red velvet cake, mascarpone, white chocolate terrine and filled with cinnamon butter crumble, indian sweets and seasonal fruits with berries. It was quite a sight to see the raw material getting converted via the process of manufacture into this delightful finished product which was rich and sweet in abundance.
On the whole, it was a wonderful experience. The service was exemplary and the staff were at our beck and call waiting to serve us to the best of their ability. The twirling waves of the sea with the zephyr blowing across gently is a fantastic add-on and you seldom get to match this escapade anywhere else. Prices aren't mentioned as it was over an invite. I would strong recommend that you go visit The Wharf'. Not only do you get to chill by the sea but it comes with tremendous pluses in the mode of good food, laid back ambiance, generous service and an overall serenely cherished atmosphere which is sure to make your day/night a wonderful experience to remember.
There is both outside and inside seating arrangements. It is done up like a shack with thatched roofs with an open grilled cooking area and a bar counter. The place depicts insouciance and a laid back feeling in full vigour. It is like a fine opportunity to soak in the sun and slice up a lovely little meal away from the hustle and bustle of the city environment.
They are based on the concept of the 5 elements of nature viz Earth, water, fire, air and space. Each have specific items categorised under them based on a logic. For example, fire denotes most of the stuff being grilled and fiery whereas the earthen side brings to the fore the vegetarian fest whereas the space is to depict the mass available after consumption of food, so in this case it covers the dessert draw.
We were here for a bloggers meet and were provided a set menu for the day comprising of a number of starters, main course and desserts along with a sample few welcome bites. We began with a bite of a herbed roasted mushroom starter along with a beetroot refresher. These were just to cleanse ourselves for the bigger picture awaiting us.
In the starter section, the crumb fried olives were top notch. This is an earthy creation with this appetiser comprising olives and coming along with a blue cheese & paprika dip. Spreading the blue cheese on those brownish crispy balls sure added some extra romance to the gnarling tongue. I thoroughly enjoyed slurping this one up. On the fiery side, the panneer tikka mustered up quite a fury. They were charcoal grilled, slathered with the right dosage of spices and super soft in texture. It was wonderful consuming them with the peanut and green chutney.
And the finale were the desserts. We opened our account with the Gulab Jamun cheese cake with candy floss. Gulab Jamun seems to be the new fad in the world of desserts. Experiments with this insanely mouth watering indian sweet is being tried out in various avatars. Not only does it walk the walk as a standalone sweet piece but is also rising a storm by providing a perfect blend of synergy by being used in various forms. This dessert was lacquered with a touch of liquor to mildly complement the sweet essence by giving a slightly bitter tinge. Not too sugary sweet but enables you to relish the smack and thwack it provides your sweet tooth. The other one we tried was the deconstructed cappuccino chocolate marquisse. Again, this wasn't too sweet and had a nice taste to it. To end it all, there was a big surprise waiting called by the name of 'Hard Surprise'. I would personally term it as the 'Brown Blown Bombshell'. This was a broken chocolate bomb nitrogenised and containing inside exotic delicacies like red velvet cake, mascarpone, white chocolate terrine and filled with cinnamon butter crumble, indian sweets and seasonal fruits with berries. It was quite a sight to see the raw material getting converted via the process of manufacture into this delightful finished product which was rich and sweet in abundance.
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