Su Casa, Andheri — Restaurant in Mumbai

Su Casa.

#NewPlaceAlert

Lokhandwala has got you a new place to chill. Now to experience Su Casa you do not have to go all the way to Bandra. We Andheri people are becoming even more blessed with the ever rising outlets and eateries spread all across the area. Su Casa is located near Flag's hotel. Precisely above Nature's Basket.

So how's the place like?

The interiors are beautifully done up. Cute greens across the ceilings with scintillating lights. Neat walls with comfy seating. The place is spacious and there's enough room to breathe as all tables are at a good distance from each other. The bar is great with pretty little bulb lights and greens in the background.

The cuisines served is European. The menu is well curated with dishes we don't relish every literal day. So it's a treat.

The service was pretty good with well trained servers who were very happy to recommend best of the dishes.

Since we visited for the launch, chef was keen to make us try the recommended dishes and we kept opting them as per our preferences.

What I Drank?

HANGOVER HELPER

No I wasn't in a hangover. I wanted to feel what this drink would be like and it was amazing.

PAANTINI

I have a thing for Paan and Gulkand and these newly trending flavours. So the moment I read Gulkand I was like "Bring Me This" I would really recommend this drink. It won't make you tipsy but will give you nice sweet chills.

EXPRESSO

This was a mix of an Expresso shot and some Baileys. Yes it's not a good idea to miss a drink that has Baileys.

What I Ate?

PATATA BRAVAS

This has its origins from Spain. It is usually served as Tapa in bars and cafes. The ones served here were really good. A good dish to begin my meal with.

PHYLLO WRAPPED ARTICHOKE WITH FETA

Phyllos are basically thin sheets of flour that are commonly used in making baklavas and I too had tried them only when I had baklavas. This dish was unoque for me as I haven't consumed Artichokes much till date and in this form they seemed delicious. They were paired with Feta cheese and tasted crisp and yum.

LAYERED SAVOURY CRISP WITH MUSHROOM PATE

Not a mushroom person but the savory was tasty to dip in the mushroom pate. I just tried it.

24 HOURS CHICKEN

This chicken is boneless and is made extra soft by soaking it in buttermilk for about 24 hours and thus the name has been derived. It is served over a bed of creamy curd.

COLO CASSIA TUK

So my mom fries arbi (colocassia) only when we're fasting. Here I had arbi while I was feasting ! They were handpressed and placed over a bed of green chutney. A nice appetiser. Recommended.

MAINS

4 CHEESE PIZZA

A thin crust with 4 different types of cheese. Isn't that heavenly? Must order !

SPINACH SUNDRIED MASCARPONE ROTOLLO WITH FOUR MUSHROOM PUREE TRUFFLE POWDER AND PARMESAN KRACKNEL

The plating of this was so beautiful. A ladder of savoury with mascarpone cheese rolled between spinach leaves served over mushroom puree.

DESSERT

CHEF'S SPECIAL LIVE DESSERT

We all gathered to indulge in the masterpiece dessert created by chef live in front of us. He used so many berries, nuts, chocolates, powders and creams and came up with this lovely dessert which was an indeed sinful indulgence.

This is a good place for dates, parties and...

Su Casa, is one of the recent additions in the burgeoning cafe/ restaurant circuit in Oshiwara and Lokhandwala:) I must happily add that this is a good addition! Delectable food, a mix of Mediterranean, Spanish and Italian Cuisine, spacious restaurant with the ambience hinting at fine dining but the pricing cleverly pegged at Cafe levels, Su Casa is a definite, pleasant experience to a foodie.

Located above the by now, synonymous M&S, I loved the fact that one had to climb up, " fight the lazy" to dine at this place. The place is extremely spacious and any Bombayite will gasp at the expansive arena... the really large bar with several seating is another thumbs up. However, the tables could be rearranged, I do feel a lot of space is wasted though... The best seats are the smaller tables, tables for two alongside the glass window-walls and gives one a cozy feeling, an illusion of being in an al fresco.

Now, the service is prompt, friendly and helpful too. The lady who manages the place is ever willing to greet and enquire after your order. However, the waiters could be more trained in the art of speaking, and could do with being mpre well groomed, in keeping with the decor that underscores fine dining. Likewise with the decor, that seems a little European, though nothing entirely Spanish, considering the name of the restaurant and nothing distinguishing it from any other multiple fine dines in the area. The same goes for the Menu, rather insipid... a dash of colour and vibrancy would do wonders. The description of the food is good and so are the choices.

The best part is surely the food and drinks... The choice of Cocktails is distinct, inviting but fewer in choice. The high point though is the barman is generous! The red wine Sangria: Tropical Malta, was fresh, with a hint of tangy flavour and suitably cooling and immediately put me in the right spirits... The complimentary tapioca chips are generous in portion again and are even warmed to perfection.

The Phylo wrapped artichoke with freta was appetizing and the much recommended, Stuffed Aubergine with pumpkin puree and pesto, was a foodie's delight to the senses... Cooked to perfection, it tasted delicious and left me yearning for more... As promised, the thinly sliced aubergine pieces were beautifully wrapped with stuffings and the sauce made up of pumpkin puree and pesto was mild and flavourful, tickling the tastebuds tenderly. Despite being tempted I have steered clear off the dessert section, but will return to try them out.

So, my strongest suggestion is that they infuse more uniqueness, cheer to their decor one that matches the name and the delightful food they serve. Full points for the food though and sincere regards to my waiter, Afsar, for his helpful suggestions.

Visited on 20...

We went to Sure Casa for a curated Fine gourmet by Chef Anil Nair and and Single Malt - Cocktalis and drinks by Paul John. Must say the ambience, dishes and and ervice were all par excellence....