Celini — Restaurant in Mumbai

Visit 1

I began with Shirley Temple mocktail, and I must say it has to be amongst the best ones I have tried hitherto.

I also tasted the sole fish for the first time; I had never seen it in such restaurants. One big square piece with a green covering with vegetables at the side ( although some french fries or mashed potatoes would have been great, too ). The pork belly was amazing, a little stiff to eat, but that was pretty expected since it is slow-cooked for quite a long time. There were two medium pieces along with a sauce at the side and small potato square cuts.

For the desserts, I tried a cake; it was good although not the best, with a red velvet-esque covering and plenty of chocolate inside.

The ambience is ever so good; the seating capacity is big enough. I am glad that despite a delay, the staff honoured the various offers which were exclusive to a time slot.

Visit 2

Firstly, I am thankful to the restaurant staff for allowing me to sit in a different restaurant ( the neighbouring China House; review separately available ) and order.

I ordered the sous-wide Pork belly yet again. The default preparation was medium-made, so not very easy to chew. But it tasted amazing, and the portion was quite big. The time taken was about 20 mins, which is the average time for preparing such dishes. Alongside, I also ordered Parmesan French Fries; the first time I had ordered such a flavour. Again, the amount was between medium and large, and it took about 12-13 mins to be served. The taste was quite sui-generis, with a skosh of cheese sprinkled and a light oregano flavour. I was expecting the fries to be dipped in a cheese paste/sauce, but not to be. I would also like to thank my server, Mr Nikhil, for assisting with various dishes, which made the selection easy for me.

I also ordered a couple of mocktails, and the bartender was happy to make one based on the fruit base I wanted. One success, one nay! The mocktail, which was supposed to be blueberry-based, was entirely cranberry-based, with a couple of fresh blueberries on top. Another one, a watermelon-based, was made exactly as per my requirements: tangy, medium-power soda and primarily watermelon-based.

In the desserts, I tried Panna Cotta, a popular and soft pudding-esque dessert which was medium-sweet. And the award-winning Tiramisu, which was mildly sweet and delicious. Both were of sufficient size.

Visit 3

I tried Chicken Milanese, the only deep-fried dish on the menu in the main-course section. The quantity was quite significant - six pieces. It came with a pickled green ( whose name I have forgotten ) and a mildly spicy tomato and herb sauce. The dish wasn't oily, although it wasn't crunchy, either. It tasted fantastic, though. It took over 25 mins to serve the dish, which is quite above the estimated time required for such appetizer-cum-main course dishes. Similarly, the French fries took over 20 mins, and one definitely doesn't want to wait for a dish like this where all one has to do is throw the potato strips into oil, add some salt and serve it.

I also ordered a couple of mocktails, and just like the previous time, the bartender was happy to make them based on what ingredients I wanted. One was a dragon fruit-based mocktail, quite authentic. The other was guava-mary, very good but not as medium spicy as I had requested. The sizes were medium for each, and just like the other dishes, took extra time to be served. Time delay is one thing which certainly the restaurant should work on. A bar being there right a few meters away doesn't warrant such a delay to serve mocktails.

Again, I thank the staff for allowing me to place orders elsewhere. The sole fish was scrumptious on my first visit, and I am surprised it has been discontinued.

Another positive I would like to mention is that the feedback given a few years ago about the quantity seem to have been taken well & implemented. Overall, I observed at least a 25% size increase, which is reflected in the 15+ dishes I had across my previous visits. The rates have more or less...

Hiya🙋🏻Lets Begin! So here we are at celini at the grand hyatt. Celini as u enter u are greeted by their asst rm kevin uwho asks u to choose where wud u like to be seated & promptly i choose a seating where full length windows are there.They also have a booth where they have comfort sofas to pile on.The inter-active live kitchens where the chefs are at work & at tht moment u sigh!when u see Chef alessandro perisco.He is a level of cuteness which i dont think anyone can compete with. Chef alessandro can curate a menu within no time to suit ur taste-buds.Its like magic.When chef curates the menu he keeps colurs,flavours,textures in mind.Every ingriedent,presentation,service.Just come here to rejuvenate ur senses & u will have a time of ur life.He has a team of brillant chefs like chef ganesh & chef rajan(pastry). Ambience:U walk into a well spread seating area and an area where best wines are at display to choose from to tantalize ur taste-buds.The floor length windows add dimension to this good vibes restaurant. Appetizer:Focacia with eggplant dip:Ur transformed into bakery world where ur mouth is greeted with fresh,soft,feathery bread who just melts away within first few bites.A tip:They hv a olive oil beaker on the table.Just drizzle a few drops on top of ur focacia and mind u,u will thank me forever.The eggplant dip is tangy & has just the right amt of spice. Ravioli in pink sauce:Chef alessandro means business when it comes to his cuisine.This pink sauce is like no other u wud have tried anywhere for sure.The blend of the sauce is so silky & smooth and the herbs are like a burst of flavours in ur mouth.It has heavy cream boiled & pureed tomatoes blended with basil The ravioli has exact proportion of 1.1spinach & ricotta.The ravioli in entire italy is known for its exact balance of spinach & ricotta.This ravioli cuts like butter & melts the same when u put it in ur mouth.U have a mouthful of spinach & ricotta marriage made in heaven in every bite u chew. Primavera:This is made with a superb blend of tomato sauce & like we like our pizza thin like paper & crisp,unlike milan where u roll ur pizza and chew.The pizza has various toppings.Onions,tomatoes,bellpeppers,olives,mushrooms,jalapeno.Let me tell u when u hold u pizza and start eating ur mind already breaks into a song.Tht good! Eggplant rigatoni:This is made with puttanesca sauce.In ur first mouthful ur screaming yes!yes!Its sweet,spicy and kalamata olives cut fine and capers in every bite which take the tanginess to another level.This sauce packs a punch of flavour👊 Beetroot ravioli:Stellar!This dish is personally curated by chef alessandro.Everything is edible.Its sweet,tangy.Its made with goat cheese & sour cream.He subsitutes salsa verde which has egg with sour cream.He tucks away the goat cheese in the magenta hued beetroot & tops it with sour cream.There is a hint of pepper,sugar & extra virgin olive oil. Dessert:Pistachio panacotta with nutella & raspberry compote:This has a beautiful colur.The veg gelation makes it dance like a belly dancer..The cream,the honey,juice of a lemon are just bang on.The fine underlying flavours of pistachio scream eat me!The nutella topping is awesome. Staff:Chitrak the supervisor is learned & knows his italian dishes. Should u visit?Do u want to wait after all this?Plz go!Let me not stop i.As they say in italian tante augori meaning (best...

Went with high expectations based on the reviews. The beet ravioli was the only excellent dish. The burrata appetizer was not served well- our server gave imbalanced amounts of the caramelized onions to each of us so the last person got a chunk of bland burrata with zero onion topping! The cauliflower vegetarian main course was placed on a dull coloured unappetizing olive mash that had a greyish hue and zero texture. The cauliflower itself was overcooked. The almond cream sauce for the pasta had artificial almond essence in it. The pink sauce lacked balanced seasoning. The pizza crust was soggy and we've definitely had better wood fire oven pizzas! Our server did not know how to serve pasta noodles onto the plate, got the sauce onto his own hands, was not gripping the noodles securely between his serving spoon and fork, and caused splashes of the sauce while lifting the noodles out of the serving bowl. The coffee bean in the Americano and cappuccino was decent. The tiramisu had a peculiar pineapple jelly on the plate (as decoration maybe) but totally interfered with the flavour. They also had a yellow cream star piped on the top of the tiramisu, the kind you see at mass buffet pastry counters. Please reconsider before...