Oscar Wilde once said, “I can’t stand people that do not take food seriously.” Sorrento at Shangri-La’s-Eros Hotel, takes food very seriously. Helmed by a young Italian from Calabria, Chef Luigi Ferraro whose infectious yet joyful enthusiasm for his craft is evident not only in his demeanour but also in the dishes that he creates with passion. The restaurant is pleasantly decorated, trattoria-style but food is fit for a Roman feast.
The chef lovingly rustled up a Fresh salad of rocket leaves, mozzarella and luscious tomatoes of different hues from the newly acquired salad cart. Seafood soup was splendid with a rich tomato-based broth full of nicely done squids, prawns, fish and mussel A drizzle or two of extra virgin olive oil and pieces of fresh bread dunked into the vegetarian Fennel flavoured Fava bean soup enhanced the soup’s flavour and texture.
The pastas served at Sorrento are artisanal, and are in uncommon shapes and sizes. Fagottini was beautiful and triangular shaped, stuffed with ricotta and lemon and boasted of a superlative sauce made of ricotta, orange and lemon zest. The Stozzapreti, spindly and in twirls, came with onion and spicy Italian sausage in a tomato-based sauce. Ravioli with caramelized Parmesan cheese was delicious. I like my gnocchi with strong Gorgonzola sauce but allowed myself not to tamper with what the restaurant had to offer. The experience was stupendous. The Potato gnocchi was tender with a light tomato sauce balanced by melted mozzarella and aged Parmesan cheese. Tortellini stuffed with sweet pumpkin was suave and filling.
Not a fan of Duck, I had to make an exception at Sorrento. The usually strongly flavoured meat tasted delicious with the creamy chestnut puree, sweet mostarda and earthy parsnips. The gem on the crown though was the Black Cod. The fish was as it should be, buttery and flaky, but what made it stand out was the lardo infused flavour and perfect cooking. On my earlier visit, the creamy sauce lacked wild mushrooms as stated on the menu, I only saw slices of button mushrooms and bacon pieces, but was perfect the second time around. Lamb chops was an equal and able competitor to the cod, beautifully grilled so that the meat was soft and yielding, yet not losing out on the texture, it was simply outstanding.
Perhaps serving the best pizzas in NCR, Sorrento tries to recreate the authentic taste and flavours of its provenance, Naples. Thus we have specially imported pizza flour that boasts of high gluten content, ten-year-aged yeast borrowed from the chef’s own mother’s kitchen, home grown kitchen garden on display at the counter, the mozzarella made locally and specially for the restaurant etc. The result was an astounding Napolitana pizza, airy, light, the melted cheese, arugula and salami making a statement as to how a pizza ought to be.
The meal was rounded off with the aptly named Mount Vesuvius, a chocolate cream dessert that starts spouting dramatic looking smoke when sour-sweet raspberry sauce was poured over it. The Coconut –Litchi sorbet was entirely to my liking, not too sweet and refreshing. Homemade Limoncello was aromatic, lemony with just a hint of sweetness.
Sorrento’s menu boasts of freshness, health, authenticity and variety. Food is artfully presented. Unlike some specialty upmarket restaurants, food portion size is not fashionably miniscule. Flavours and tastes are unique and are specially crafted to stand apart from the multitude of Italian eateries that abound in NCR. Sorrento raises the bar in authenticity and quality and is on its way to creating a niche in the crowded, fine-dining culinary scene of NCR.
Timings: Lunch- 12.30 – 02.45 pm / Dinner- 07.30 pm – midnight | Meal for two without alcohol:~Rs. 7000/++ | Alcohol: yes | Wheel Chair friendly: yes
(Disclosure: This review was done after an anonymous visit to the restaurant with food paid for by the reviewer followed by an invited tasting session.)
Oscar Wilde once said, “I can’t stand people that do not take food seriously.” Sorrento at Shangri-La’s-Eros Hotel, takes food very seriously. Helmed by a young Italian from Calabria, Chef Luigi Ferraro whose infectious yet joyful enthusiasm for his craft is evident not only in his demeanour but also in the dishes that he creates with passion. The restaurant is pleasantly decorated, trattoria-style but food is fit for a Roman feast.
The chef lovingly rustled up a Fresh salad of rocket leaves, mozzarella and luscious tomatoes of different hues from the newly acquired salad cart. Seafood soup was splendid with a rich tomato-based broth full of nicely done squids, prawns, fish and mussel A drizzle or two of extra virgin olive oil and pieces of fresh bread dunked into the vegetarian Fennel flavoured Fava bean soup enhanced the soup’s flavour and texture.
The pastas served at Sorrento are artisanal, and are in uncommon shapes and sizes. Fagottini was beautiful and triangular shaped, stuffed with ricotta and lemon and boasted of a superlative sauce made of ricotta, orange and lemon zest. The Stozzapreti, spindly and in twirls, came with onion and spicy Italian sausage in a tomato-based sauce. Ravioli with caramelized Parmesan cheese was delicious. I like my gnocchi with strong Gorgonzola sauce but allowed myself not to tamper with what the restaurant had to offer. The experience was stupendous. The Potato gnocchi was tender with a light tomato sauce balanced by melted mozzarella and aged Parmesan cheese. Tortellini stuffed with sweet pumpkin was suave and filling.
Not a fan of Duck, I had to make an exception at Sorrento. The usually strongly flavoured meat tasted delicious with the creamy chestnut puree, sweet mostarda and earthy parsnips. The gem on the crown though was the Black Cod. The fish was as it should be, buttery and flaky, but what made it stand out was the lardo infused flavour and perfect cooking. On my earlier visit, the creamy sauce lacked wild mushrooms as stated on the menu, I only saw slices of button mushrooms and bacon pieces, but was perfect the second time around. Lamb chops was an equal and able competitor to the cod, beautifully grilled so that the meat was soft and yielding, yet not losing out on the texture, it was simply outstanding.
Perhaps serving the best pizzas in NCR, Sorrento tries to recreate the authentic taste and flavours of its provenance, Naples. Thus we have specially imported pizza flour that boasts of high gluten content, ten-year-aged yeast borrowed from the chef’s own mother’s kitchen, home grown kitchen garden on display at the counter, the mozzarella made locally and specially for the restaurant etc. The result was an astounding Napolitana pizza, airy, light, the melted cheese, arugula and salami making a statement as to how a pizza ought to be.
The meal was rounded off with the aptly named Mount Vesuvius, a chocolate cream dessert that starts spouting dramatic looking smoke when sour-sweet raspberry sauce was poured over it. The Coconut –Litchi sorbet was entirely to my liking, not too sweet and refreshing. Homemade Limoncello was aromatic, lemony with just a hint of sweetness.
Sorrento’s menu boasts of freshness, health, authenticity and variety. Food is artfully presented. Unlike some specialty upmarket restaurants, food portion size is not fashionably miniscule. Flavours and tastes are unique and are specially crafted to stand apart from the multitude of Italian eateries that abound in NCR. Sorrento raises the bar in authenticity and quality and is on its way to creating a niche in the crowded, fine-dining culinary scene of NCR.
