Jonathan's Kitchen — Restaurant in Hyderabad

I have been multiple times to Jonathan's kitchen and touchwood each time the food and overall experience has been excellent. Under Raashid's space for culinary freedom and uber talented Chef Vijay Bhaskar Reddy

Recent experience was for First year anniversary celebrations of Gourmet Passport and my experience was 5 STAR !!!!

Gourmet passport recently celebrated 1st year anniversary and they were planning one of a kind celebrations in each city in unique ways and they finally landed in the City of Nizams. I was invited to be part of media and food bloggers to be part of this festive event and they couldn't have picked a better location than "JONATHAN'S KITCHEN" in Gachibowli. Dishes started flowing and I could see some personal favorites from their last menu re-vamp showing up. My top pick was obviously the pistachio crusted "BAKED BRIE" with walnut relish. This classic never gets old to me and even this time, its flavors were spot on. Dont miss it when dining here."ASPARAGUS FRITTA" with hollandaise sauce was super delicious and the perfect crunch made it all the more delicious. "FRIED TORTELLINI" unfortunately was too dry and little bland for my liking. "OSHINAKE NIGIRI" with wasabi and soy sauce not only treated our eyes but also flavor buds with brilliant flavors.

"CURRY LEAF HERB CRUSTED PRAWNS" served with tamarind chili reduction was another favorite with just a small point to note. "SALMON GRAVLAX" with sour cream turned to be another marvel. The caviar was a bit salty but with the fresh salmon, the balance was delicious. When we thought we are done, the GP Hyderabad team surprised us to move us back to Jonathan's kitchen for entrees and desserts. We literally were transported to another whole menu #2 experience for the night.We started to dine on the JK menu which was a proper 5-course setup. We started off with "MINESTRONE ALLA GAMBERI" the soup was served in an elegant style on the table and it was delicious and bit hot for already scorching summer but flavors did the justice. Then for the salads, I had to go their "HEIRLOOM TOMATO BURRATA". This served with arugula, pine nuts, croutons, and basil pesto was refreshing but I felt I have had better burrata in my previous visits. Nevertheless, the freshness from the veg made the dish enjoyable. Then came my moment of truth to relish one of the top-notch creations, "CHATEAUBRIAND". If you don't know food-coma or not experienced it, try this dish in JK according to your meat preference and you can relate to it. My favorite is medium-rare cut. Served with wilted spinach, marinated gucci mushrooms, horse radish and bearnaise, this dish is all about soul connection. The trial dish which would eventually get into their upcoming new menu was "CURRIED LAMB SHANKS" . The curry and the perfect balance of spices were evident on the first bite and the cook on that shanks ufff, the meat and the rendering fat just was almost melty and just fell off the bones. When it comes to desserts, JK always excels in terms of creativity and unique fusion experiments. Each creation would have different texture and flavor profiles for you to relish beyond your first bite and after having their desserts for the evening, I could say THEY DO IT IN STYLE !!!!. "WHITE & DARK CHOCOLATE PRALINE GANACHE ON NUTTY BAR" is everybody's chocolate dream. Next came in "ALPHONSO SORBET", with summer and mango season in peak, this was a no brainer for someone like Chef Vijay. The sorbet as such tasted fantastic but I personally felt Himayath mangos would have elevated the dish to whole another level. The star and shocker of the night came in the form of "OLD MONK GELATO". Yes, you heard it right, a dessert with old monk. It's really tough to strike off the strong flavor and aroma of old monk and make it sweet to be a dessert but they...

Picturing a unique restaurant concept for an upcoming new business is no easy task. The most successful restaurant ideas are ones that offer diners with an experience they’ve never embarked upon, yet the current market saturation is making it more demanding to deliver an experience that is truly stands apart. If you seek out for comments from consumers, all the casual dining restaurants can deliver good food and service. But they don’t do it consistently, and that leads to displeased customers, poor word-of-mouth, tainted brand image and a drop in return business. Moreover to truly define it, a casual dining restaurant is a restaurant that serves moderately priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Jonathan's Kitchen is one such casual dining restaurant which truly deserves a mention in the list here which is situated in the bylanes of Gachibowli with close proximity to Financial District or Nehru ORR. JK specializes in Italian inspired international cuisine & is undoubtedly one of the best Italian restaurants in Hyderabad. One can also find Indian and Oriental cuisines if you are interested to savour on Indian palate. The restaurant takes pride on quality and freshness of food, recipes elevated with modern-day cooking techniques, premium ingredients and a good amount of creative flair. They have some beautiful chandeliers and stylish lighting with a tree in middle of the seating space thereby giving the place a natural touch & even a date-worthy spot. Although I have been here previously, but this time it was with a larger group & JK didn't leave any stone unturned thereby making sure we had a great time. Starting off with the veg & non-veg appetisers, we were presented Cheese Sambousek, Seasame Lotus Stem,, Nawabi Shikampuri Kebab, Soft shell Crab, Khumb ke Galouti & Crispy Fried Mozarella, all of which were prepared with the finest quality of ingredients, so that each bite you take feels as perfect as the last. Moving to the soups, it was Chicken Noodle soup & Minestrone Alla Genovese, which is basically a thick soup of Italian origin made with vegetables, more often with the addition of pasta or rice, even sometimes both. Although being stuffed with so many appetizers, we entered the mains fare starting off with Diwani Handi, Paneer Makhanwala, Murgh Lababdar, Nalli Roganjosh with assorted Rotis, Chicken Rice with egg wrap with the side as chicken in black bean sauce. JK shares the floor with Komatose which has some of the best soft drinks in the city, so we had got some delicious cooling beverages to accompany the great sumptuous food. Any meal is not over without desserts and this is the part I serriously look forward to always. JK has lots of options to spoil you and we were lucky to lay our hands on some of them which included Baked Alaska, Tiramisu & Philadelphia Baked Cheesecake. I would surely recommend the cheesecake as it was the star among the lot. JK offers a wonderful dining experience for an Ala carte style or be it the Sunday brunches where you can enjoy a lazy Sunday afternoon meal & drink to your heart’s content and is a to-go place for a premium...

We went for a team lunch for 18 people on 19th March 2025. We got 50% discount from swiggy prebooking on Dine-out.

Here is the detailed review.. Veg: the aloo peri peri was great, Amritsari daal was also great, veg stew was good, humus was great but no pita bread (was it a sense of humor from the host!).

Most of veg the dishes lacked a basic sense of cooking. The man-chow soup was average (only 1 veg and 1 non veg option was there for soup). Humus was great but no pita bread was served. When I asked 3 times, I was politely told to wait and it was not served ever. Instead of dahi bhalla, they had simply put the half cut pieces of vada in sweet curd with no red chutney and no seasoning. It was like a cheap duplicate; a pathetic attempt to pass the vada as dahi bhalla assuming that the customers won't know; (who cares if they do!). Later on the 'dahi bhalla' was replaced with curd rice which matched the limited abilities of the kitchen. Two kinds of cheese were served and there was no grapes or pineapple to accompany them in the fruit platter, which had only papaya and water melon. The green chutney that was served to accompany starters was bland (by definition the chutney should be little spicy but the kitchen lacked the basic common sense to understand their customers). They served some kind of drink which had 'fizz' in the label. It was simply a diluted canned guava juice with zero fizz (but it tasted nice!). The refill was done with some other juice which no one liked. The shahi paneer was so bland that it was not palatable even without roti. Pasta was ok, noodles were bland too. Some kind of Gobhi dish was served, which the host did not know about. It looked like boiled gobhi with some salt and haldi (could dare taste only one piece).

Non veg: Chicken soup was not good. The fried pieces of chicken did not taste nice. The chicken wing starter smelled bad. It felt as if it was not fresh. The Apollo fish was tasty but had lot of thorns which can be dangerous. Mutton had too many bones and most people found it undercooked. Clearly, the mutton was not cut properly with many pieces full of bones and very less meat.

Desserts: Phirnee was great. They served some kind of mango cheese cake which was ok. Gulab jamun was average with no balance of sweet outside and bland inside taste (again, these are basics of cooking). No ice cream was served. Browne was ok. they served some kind of bland custard based dish which was difficult to even taste a little bit.

Service: The service was very slow probably because the management allowed over booking. Considerable waiting time was experienced in refills. Most people felt that the spread was less for the price (2100 per person) The staff was courteous and tried their best to...