Restaurant

RIVERSIDE

There is a place in South Goa in the village of Betul, where fisher folk come together to sing their own community song in lilting voices. And across this river is a small restaurant aptly called Riverside where one can sit on the wooden deck and absorb the beauty of an idyllic river with trawlers chugging by laden with fresh catch, ears tuned in to hear the cry of the gulls and the song of the sea…the river meets the sea a few meters away . Sound poetic…this Italian restaurant has alfresco dining at the river side. Well, one has a choice of seating out on the deck or in a cozy air conditioned environment with ornate chandeliers…a page out of Rennaisance Italy. Offering contemporary Italain cuisine with fresh local seafood and a fine selection of wines and cocktails the menu is planned with care.

For starters try the Pan Seared Scallops – beetroot and pomery mustard carcarpaccio, a truffle flavoured mushroom mousse, a puree of green peas with bacon and then the scallops with white parmesan foam, or perhaps the Pan Seared Foie Gras with onion marmalade, grape-mango-chocolate sauce, crab tuile, mix herbs and parmesan soufflé. If that combo will not blow your senses then move onto the mains. The Taleggio Truffle Cappelletti served with red wine reduction, a beetroot veloute and walnuts. Go nuts about this dish but there is more on the menu. It’s a fishy spread with Pan Seabass with carrot mash, ricotta mascarpone spring onion, saffron braised fennel and Normandy sauce or the poached Snapper al Cartoccio which is simply flavoured with herb and garlic.

Try the Pancetta wrapped mozzarella stuffed chicken breast served with soft polenta and butter sauté vegetable and porcini sauce. Or go vegetarian with Asparagus cannelloni with parmesan crisps and green apple. Don’t forget the signature preparations – the Wagyu Steak. This steak has marbled consistency because the fat content is high as the cattle are put on a specia; feed. Take care to order it medium or rare. It is accompanied by bone marrow bruschetta, a chicken liver sauce made with wine and garlic…a great preparation to feast on. You might be tempted to join in the encore across the river. Sweet nothings…wrong phase after you try out these desserts. It’s all at the Riverside…down by the riverside.

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0832 6621234
The Leela, Cavelossim, Mobor, Goa

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