Celebrating good food
Continuing our section FEATURING A SERIES OF FOOD reviewS BY CELEB Guests
This restaurant promises much more than the staple Mediterranean fare
Opa, the name itself arouses a fair amount of curiosity and we learnt that it means 'celebration' in Greek. The restaurant promises to take us beyond the staple Mediterranean fare.
Ambience: It's a quiet space with comfortable seating and pleasant ambience. Nothing particularly striking about the decor but then we are here for the food, aren't we? They also have an Al Fresco section, which has a communal bar table that can seat about 10 odd tipplers. But we avoided this as the noisy thoroughfare on the arterial route of Juhu can get quite unsettling & intrusive.
Coolers: The drinks menu is pretty extensive and esciting. The bartender has ideated some interesting drinks like lychee and kokum sorbet and grapefruit and celery cooler. Delicious and like how! Highly recommended.
Starters: The starters menu has a decent range of sandwiches, salads, pastas, to take ur pick from. For starters, we ordered red wine poached figs topped with camembert creme fraiche and blueberry compote. Well, this may raise some eyebrows and I am known to have a fairly sweet tooth, but blame this choice for a 'starter' on our steward for the day (who was an otherwise congenial chap but insisted that this sweet thingie is indeed served as a starter). Perhaps, a sweet start to get you all 'started up'. Nevertheless, the dish turned out to be as interesting as the name suggested. However, I would have still preferred to have this as a dessert and left a small portion to be polished off at the end of our meal. Old North Indian habits die hard. There was a vegetarian potli, which was hazarded out of sheer intrigue and it did arrive in a curious potli like cute little dumplings. Very novel and tasty to match.
Main course: They don't have too many choices for vegetarians in the main course and that did unnerve me slightly, but then we went ahead with Balkan Marinated Shashlik with Arabic Kabsa and Hawaii Cream Sauce and Chargrilled Medallion of cottage cheese with vegetables, wilted spinach and tomato broth as our pick of the restricted options. Mildly flavoured and delightful blend of scrumptious ingredients. Very satisfactory in the size of the generous portions too.
In short, very worthy of a visit when you'd like to sample light, healthy food which doesn't fall short in taste.
Vinay Pathak is an actor and a foodie.
Continuing our section FEATURING A SERIES OF FOOD reviewS BY CELEB Guests
This restaurant promises much more than the staple Mediterranean fare
 | |
Opa, the name itself arouses a fair amount of curiosity and we learnt that it means 'celebration' in Greek. The restaurant promises to take us beyond the staple Mediterranean fare.
Ambience: It's a quiet space with comfortable seating and pleasant ambience. Nothing particularly striking about the decor but then we are here for the food, aren't we? They also have an Al Fresco section, which has a communal bar table that can seat about 10 odd tipplers. But we avoided this as the noisy thoroughfare on the arterial route of Juhu can get quite unsettling & intrusive.
Coolers: The drinks menu is pretty extensive and esciting. The bartender has ideated some interesting drinks like lychee and kokum sorbet and grapefruit and celery cooler. Delicious and like how! Highly recommended.
Starters: The starters menu has a decent range of sandwiches, salads, pastas, to take ur pick from. For starters, we ordered red wine poached figs topped with camembert creme fraiche and blueberry compote. Well, this may raise some eyebrows and I am known to have a fairly sweet tooth, but blame this choice for a 'starter' on our steward for the day (who was an otherwise congenial chap but insisted that this sweet thingie is indeed served as a starter). Perhaps, a sweet start to get you all 'started up'. Nevertheless, the dish turned out to be as interesting as the name suggested. However, I would have still preferred to have this as a dessert and left a small portion to be polished off at the end of our meal. Old North Indian habits die hard. There was a vegetarian potli, which was hazarded out of sheer intrigue and it did arrive in a curious potli like cute little dumplings. Very novel and tasty to match.
 | |
Main course: They don't have too many choices for vegetarians in the main course and that did unnerve me slightly, but then we went ahead with Balkan Marinated Shashlik with Arabic Kabsa and Hawaii Cream Sauce and Chargrilled Medallion of cottage cheese with vegetables, wilted spinach and tomato broth as our pick of the restricted options. Mildly flavoured and delightful blend of scrumptious ingredients. Very satisfactory in the size of the generous portions too.
In short, very worthy of a visit when you'd like to sample light, healthy food which doesn't fall short in taste.
Vinay Pathak is an actor and a foodie.
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