I didn't realize that Oba had died such a premature death, but the minute I walked into this charming little place, I didn't feel quite so sad. We walked in early on a Friday evening (well, early by Friday standards anyway), and it was a little empty, but the cheerful citrussy walls and clean white tableware gave this low ceiling-ed café a nice little air of charm.
We had booked our meal through a pretty cool new website - GourmetItUp.com, which offers fine dining experiences similar to what you'd see during Restaurant Week - a fixed menu at a particular price, at various upper crust restaurants around the city. Having already seen the menu on the site, I was pretty much starving for what sounded like an incredible meal to come.
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| 5 All Day, Hotel Apollo, Colaba |
We chose an intimate table in the corner of the restaurant, and were handed our menus by our smiling server. As part of a special prix-fixé menu, we were entitled to one beverage, soup and salad or two appetizers, a main course, and dessert. Not a bad deal. Our beverages were soon brought to us – a Fizzy Orange, and a Water of Life (pretty intriguing name).
Both were pretty nice – the Fizzy Orange was really just like a fresher version of Mirinda, but the mint added a nice touch. Water of Life a.k.a. limbu pani was refreshing, nothing to rave about.
Two thumbs up for presentation here. The starters were served to us decent portions in thick white platters, with artistic smatterings of sauces and sprinkles of spices (see the alliteration there?). I had ordered the Ajwain encrusted basa and a crostini topped with caramelized pears and goat cheese. Both were absolutely delicious – the lightly flavoured basa, cooked to perfection, and the delicious combination of flavours of the crostini making for a gastronomical masterpiece!
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| Goat Cheese and Pear Crostini, Ajwain Basa |
My companion’s appetizers were decidedly less fabulous. The Cajun chicken was pretty much a chicken tikka, served with a side of fresh mint and yoghurt. The meat frittata too, failed to break the delicious mark – I had expected some innovation, but it turned out to be a good old omelette. A letdown, after the first round of appetizers.
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| Cajun Chicken and Meat Frittata |
As a palate cleanser, we were served two wafer thin pitas topped with a dollop of hummus.
For my entrée, I had ordered herbed shrimp and salmon penne, and Mihir went with the chicken stroganoff. Portions were generous, especially with the shrimp and salmon which a lot of places scrimp on. The pasta was creamy and delicious, just the right amount served to fill you without over stuffing you. The chicken stroganoff was strong, well flavoured, and perfectly complemented by the lightly seasoned bed of rice it was served with.
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| Chicken Stroganoff |
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| Seafood Penne |
I must put in a special mention here for the staff, who were among the most attentive yet non-intrusive that I have hitherto dealt with. Our server was conscientious and prompt – even brought me a hot brandy and pepper when he saw I was suffering from a bout of the sniffles, not free of cost, but it’s the thought that counts.
By the time dessert came we were stuffed. The blueberry cheesecake was prettily presented, and the crème brûlée looked great. Both were well made – neither was oversweet. The cheesecake was a little too creamy, not as “full bodied” (?) as I would have liked. The crème brûlée was just perfect, with a gorgeous caramelized layer on top, and rich creamy goodness underneath.
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| Blueberry Cheesecake |
After a perfect meal, it was time to dish out the moolah. We were a little taken aback by the taxes – but it all managed to work out (damn it). Overall – we paid around 2.5 grand for the entire meal, including alcohol. I suppose it’s not a bad deal at all – considering the excellent service, nice ambience and good quality of the food.
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| Creme Brulee |
Though I don’t think it was particularly outstanding, I may find myself back here to try some more of their menu offerings, which sounded interesting. Welcome to Colaba, 5 All Day, hope you’re here to stay a while.
