March 13, 2013

New In : Harvey Nichols Veranda

Apologies are in order, been beyond busy but trying to pick up from where I left..
Anyways VĂ©randa the first luxury haute cuisine opened it's doors just yesterday, as you enter from the side of Harvey Nichols take the mirror stairs or the elevator if you are wearing high heels of course to the first floor..

The overall atmosphere was welcoming, great choice for the colour palette and furniture..

Complimentary bread and butter, which they bake freshly ..
Didn't try it to keep space for the upcoming dishes..

Complimentary juice, pretty refreshing mixture of mango, strawberry & passion fruit..

A shot of my rings wouldn't hurt as well, no?

We were served a wide variety of appetizers, I started with Hummus since it's my favourite if I was only served this I would be a happy camper and won't complain !
Hummus and bell peppers is a great mixture and the it made the sweetness of the peppers come out, just perfect !

Aubergine Moutabbal, with pomegranate molasses my friend loved it ..

Duck spring rolls, not bad but wasn't my cuppa..
The dip that came along was pretty good though !

Crostini , the taste of the pesto was out of this world, which they make it themselves along with the melted cheese and the bits of brown bread baguette ..

This was a surprise, this glass cloche contains smoke from cherry wood to give the salmon the smokes flavour.. So it's a smoked salmon salad but not really smoked..

It came with a very light dressing and slices of green apples, even though I'm not a big fan of smoked salmon I finished this off !

Prawns tempura, was crunchy from the outside soft and tasty from the inside it came along with a tasty saffron mayo sauce and I must highlight they make the mayo themselves and import the finest kind of saffron to create this exquisite mixture..

Canadian Lobster Ravioli, I was getting full by then so only took a small bite but was good nonetheless..

Lamb Moussaka is a special treat with the lamb being cooked slowly for five hours in a Josper oven, one the highlights of the meal ..

 Hamour cooked in a Jellab reduction sauce, note that I was getting full by then.
but the sweetness of the jellab and sauce along with the saltiness of hammour ( The salmon of middle east) was great !

The happy ending of the meal was raspberry- pinneapple  mille feuille , just perfect !
Light, crunchy and fluffy !

I fell in love with the Dark Chocolate Mousse, it had bits of cherry to break the heaviness of the chocolate ..
This is a great dessert to dark chocolate lovers !

Hot mocha to accompany my desserts, one of the bests I've tried so far !

Harvey Nichols
Grand Avenue, The Avenues


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