Restaurant review: A2, The Park Chennai

This new place has an industrial chic atmosphere, reflects deep aqua colours and has minimalistic lighting. Classic pieces such as the potli stools and half kathran sofas punctuate the space. The beverage and sushi bar occupy the central space and are finished with industrial water pipes and distressed wood. 

As we soak in the ambience and walk towards our table, we are greeted by Kitchen Executive, Rahul Shrivastava and his team. They introduce us to the specially curated menu and run us through it one by one. As we wait for our food, we spend our time picking on some spiced, tangy almonds and Harissa olives placed on the table. Within 5 minutes, we are served a refreshing lychee and ginger cooler served in a soda bottle. The cool, fruity flavour of lychee contrasts well with the warmness of ginger. We finish it off before the hors d’oeuvre are served. Our dinner begins with truffle parmesan fries. We loved the cheese and the subtle flavour of truffle in the fries, probably the most exotic ones we have had. This is followed with a smoked mushroom galette. These are French flat, round cakes made with smoked mushrooms and are served with some yogurt relish. We loved the smoky flavour in the mushrooms and even though they are fried, we find no trace of oil. We are also served a tofu carpaccio. Having grown up in Delhi eating fresh, creamy paneer, I have never been a huge fan of tofu. I usually avoid it. But on chef’s insistence, I try it and am pleasantly surprised. The tofu carpaccio (usually made of meat) is soft and melt-in-mouth. The fact that it is topped with a salsa-like tangy sauce, serves as a bonus.

After these, we graduate to the sashimi and nigiri-sushi platters. We are served with a plate of raw, freshly cut salmon, hamachi and tuna (this is the sashimi) and slices of raw fish atop oblong, compacted mound of rice (nigiri-sushi) served with a dab of pungent wasabi and pink gari ginger. We are not huge fans of sashimi, but like most Japanese food, it is simple yet technically perfect. We preferred the salty salmon compared to the hamachi and tuna. These are followed by a plate of prawn and salmon sushi. Healthy and light with slightly cooked meat, we find them much better than the earlier platter. 

With an overdose of meat, our tongue craves for some vegetarian fare. Right at this time, we are served baos. Taking a bite, we realise the outer tasteless dough envelopes a secret deliciousness within. The mix of fried eggplant in miso, khimchi and spicy sauce is phenomenal and satiating. Our next dish is prawn and vegetable tempura served with udon noodles. We are slightly disappointed with this one. The prawn and vegetable tempura, battered and deep fried are a bit too oily for our taste. The piping hot udon noodles (thick wheat flour noodle) served in a mildly flavoured broth is tasty but not memorable. 

But the dessert more than makes up for this disappointment. We are served a flambéed dark chocolate marquise with butterscotch ice cream. The rich chocolate dessert is sinful but not overwhelmingly sweet. The warm chocolate along with the cold ice cream is an ideal way to end the meal.

Cuisine: World cuisine and sushi bar 

Must try: Truffle parmesan fries, smoked mushroom galette, bao and sushi 

Contact: 044 3085 3772