Shelled in Sheraton

In a Shell

Crab and Lobsters in display

Bene at SHERATON BANGALORE HOTEL at Brigade Gateway is Sheraton’s signature Italian style restaurant with cheerful colors, natural wood and stone. It was my first visit at Bene but surely not the last. I was invited to be part of the food tasting event during the sea food festival 'In a shell'. I was truly honored. My entire treatment at Bene was fabulous and I really appreciated the way the staff and chef treated me during my visit.

The moment i saw the open Persian Terrace, it is was very beautiful site, loved the way it was decorated. We walked into Bene and the atmosphere was different but it was soothing. The place was beautifully decorated. The treat for me was the lobster and crab kept in the blow of ice. The meal was invented by Mr Chef Hemanth Kumar

I had red wine for the entire course of meal but I learnt that the choice of wine for this meal was white wine. I also learnt that the reason for a wine drinker swirl wine in a glass is to release the aroma of the wine.This was the few lesson that was learnt by me from Mr Vijayan Gangadharan.

Duo of Bruschetta is a slow poached prawn with fresh tomato, basil, garlic and steamed crab meat with pickled onion.

Prawn with fresh tomato, basil and garlic

The slow poached prawn has a very unique blend with the fresh tomato, basil and garlic the entire portion was seemed to have one taste. The prawn meat was tender and the freshness of tomato, basil and garlic was the a very good choice.

Steamed crab meat with pickled onion

The steamed crab meat with pickled onion was delicious. The same was due to the pickled onion which was the cherry on top of the steamed crab. The taste was enjoyed till it hit my stomach.

Oyster "reinvented"

Oyster "reinvented" was an experimental dish for me. I haven't had oyster before in my entire life but I would say that if oysters taste so good then I would never miss a chance to have it again. The reason I liked the was it was fried, I might not have got the actual taste but i did get the taste of the oyster in a way that i like it. The fried oyster with agrodolce, fennel, onion and peppers made the my entire mouth feel fabulous with the reinvented taste.

Seafood Chowder

Seafood Chowder was the second serving. I must say that the soup was tasty till the taste bite of fresh clams, mussels, prawns and crab meat, along with the last sip of the soup. If this was served in a bigger bowl then this might has well become my main course. This meal has everything and all the meat was cooked to perfection. The oyster was in the shell but it was tender enough for it to come off the same with easy, it found its resting place in my stomach. The mussels, prawns, crab and oyster meat was a magnificent blend of meat.  I must say that Chef Hemanth Kumar has struck pearls with this dish.

Lobster, Asparagus & Pasta

Till this meal, i had not felt the wine over power the taste of the food. The wine did over power the taste of the main course but luckily for me that I had only a small portion of the glass left, due to which actual flavors of the Lobster, Aparagus & Pasta was not felt completely. A sprinkle on dry tomato was on the side of the plate that added to the presentation of the dish. A sprinkle of pepper was freshly added on to the dish which added to the flavor. Lobsters do not have a unique taste of it own which enabled the chef to play around with it to make such a wonderful dish.

The chef was kind enough to send a small portion of Smoky Pasta and mussels. The smoky flavor in this was delicious. This dish was a little richer in flavor due to which I liked it better than the Lobster.

Now its time for Walnut & almond tart, this dessert was just what made the entire meal complete for me. For me the dessert has to be good as this is the last item on the meal that I would carry for a longer time and this was simply amazing. This dessert lingered my taste bugs for a longer time and it was a very good way for me to end my dinner.

Walnut & almond tart

The sea food festival at Bene, Sheraton Grand is held from 16th June to 25th June so all the sea food lovers in the city, do not miss this festival :)