Sorrento at Shangri-la’s is ringing in the spring early with a delectable Italian spread that works in an age of options. By Unnati Joshi
The mark of a good Italian restaurant is one that can get its classics right. By that measure, Sorrento is adept. The restaurant is large, well-lit and spacious with the usual accoutrements of an Italian eatery: open kitchens that let the aroma float around and tempt guests, fridges where you can choose your cheese and cured meats by the weight which the chef then slices razor-thin on a machine and a selection of Italian entrée.
The menu here is extensive. It’s one that will make you want to come back to try things out since you won’t be able to have it all in a single sitting. With an exquisite arrangement of a buffet and table service, the brunch offers a selection of classic Italian dishes.
We all know that pizza is Italian, but did you know that Sorrento only swears by the original Neapolitan creation, with authentic taste and flavours of its provenanceIJ This is a little bland for our liking, cultured as our taste buds are by the spice excess of popular chains, but after a good sprinkling of chilli flakes and oregano, it’s among the best pizzas we have had. Topped with a special type of mozzarella cheese and baked in a Neapolitan-style wood-fired brick oven at an exceptionally high temperature, it’s worth a munch.
Next on our table is Ravioli al parmigiano reggiano, which literally makes us swoon with a melange of tastes. Oozing with a creamy cheesy goodness and dollops of butter, which for some, can be too rich. But we sort of like it on a winter afternoon.
In the mains, we have lamb chops, corn-fed chicken and salmon steak. The sheer quality of the individual ingredients plus the way they combine with your senses is fulsome. With flavours of rosemary, the lamb is tender and scrumptious. “We do it on the smoky grill and serve with the red wine juice,” says Arvind Dangwal, sous chef, Sorrento, letting us in on a secret.
“The chicken we are using is from a farm in Dharuhera (Gurugram). We are grilling it here with the fusion of thyme, oregano, olive oil and all other herbs to give it a true Italian flavour,” Arvind adds as we take a bite, that’s juicy, roundly-marinated and succulent.
The salmon too, marinated with lemon juice, dill, olive oil and a few other herbs, proves that the best way to have the fish is by keeping it simple. Perfectly done, pink and delicate, we absolutely love it. Bringing the perfect end to the meal are the desserts. Sorrento has a wide variety that changes every Sunday. Take a pick from chocolate panacotta with strawberry compote, peach and pineapple pannacotta, strawberry profit roll and zocotto. Sweet, fruity and not overwhelming.
Sorrento has made a nice mark in the world of Italian fusion cuisine, balancing traditional Italian food with a contemporary culinary approach. On the whole, the food is well prepared, the service is professional and polished.