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| Grilled Tenderloin on the rocks |
It is a known fact that alcohol goes well with meat, be it white or red. Plenty of people prefer their drinks in a certain way & we recently enjoyed our meat in that way. Surprised?
We were too! Now, confirming our lines of thought: we tried our meat on the rocks. Stone minced meat & cooking meat on a hot stone is practiced in many parts of the world, but what we tried had a twist. Ever seen a thick fillet of beef cooked on a piece of volcanic rock under 5 minutes? Well, that�s what we are talking about ;)
This post is all about our dining experience at On The Rocks, Crowne Plaza Adyar Park, Chennai. They have an exclusive bar at the ground level & a family dining area at the +1. They focus mainly on their grills & wine pairings & they are of a different league.
Coming down to what we tried:
The 5 meat course on the plate & the tenderloin on the rocks: short & sweet isn�t it?
Each course has a soup/salad accompaniment. We tried the salad & Chicken & Thyme soup. The salad had the right balance between greens & citrus elements. On top of that it had feta, cherry tomatoes & pomegranate seeds/nuts as the crunchy element.
The soup was a clear broth soup with loads of vegetables & chicken. It captured all the natural flavors & it was an absolute treat.
On the rocks:
The volcanic stone is heated to about 200 degree Celsius & because of its properties, it remains hot. First, some rosemary & rock salt is scattered on it & then the thick tenderloin fillet. The meat has to be turned periodically to avoid overcooking certain portions. It has a red wine jus for adding while cooking. We had it medium rare & accompanied with a blue cheese sauce & vegetables it is a complete meal. This was one of the best tenderloin steaks we�ve had till date.
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| Mocktails with bread & accompaniments |
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| Stone cooked Tenderloin |
On the plate:
Well, this is a meat eater�s paradise with 5 different types of meat being served one after the other. The red meat is paired with a Shiraz. The 5 being: Chicken, Duck, Lamb, Tenderloin & Tiger Prawns. Except for the lamb which was slightly overdone, all of them were cooked to perfection. The chicken & duck paired well with the BBQ sauce which was served. The duck is a special variant from Thailand & was plain grilled without marination. For the red meats, a different sauce was served & as expected, the pairing was perfect. Lastly, the prawns were huge in size but the best in taste. It was partially caramelized on the outside & it was juicy on the inside. Kudos to the chef.
We tried a mocktail before the meat came in: It was pineapple based with vanilla ice cream. It was mildly sweet & the consistency was just right.
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| Grilled chicken on the plate |
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| Grilled Lamb on the plate |
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| Grilled tenderloin on the plate |
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| Grilled tiger prawns on the plate |
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| Grilled duck on the plate |
Lastly, for dessert we tried a couple of items, the names of which we do not remember exactly.
There was a coffee cr�me brulee with the perfect crack, served with figs & an almond biscuit. It had the right amount of sweetness & balance of flavor. The chocolate delice was served with a scoop of vanilla ice cream. It has a velvety texture outside & a creamy texture inside, but fully chocolate. A must try for chocolate lovers.
That�s all folks!
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| Chocolate Delice |
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| Coffee creme brulee |
It was a really special evening with varied conversations & the dining experience wouldn�t have been the same without it.
The items mentioned above are carefully crafted to perfection & are definitely worth a shot. Don�t complain to us if you get cravings all of a sudden though ;). Do enjoy the visuals & let us know about your experience if you visit.
Till then�stay tuned & bon apetit!
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