Estella, true to its name, which means a constellations of stars, invites you in to dine under an open sky. Designed by architect Samip Padora, it comprises two main sections with an island bar that starts from the inside and goes on till the outside, and the outer deck that overlooks the beach.
Food
Chef Rohan DSouza lead brand chef at Silver Beach Hospitality, informs us that Estella serves dishes influenced by the modern Australian culinary culture. He says, “We also specialise in international seafood. Our USP is clean flavours that are light, tasty and visually appealing.” As we glance through the menu, we realise that there is definitely a lot of seafood to choose from. We start the meal with an amuse-bouche of kale soup with some pine nuts on the side, followed with an in-house bread basket and some smoked hazelnut butter and herb garlic butter. For starters, we go with the Seared Warm Australian Lamb Loin and a free range egg salad (Rs 750), served with parmesan crisps, salty bacon bits, anchovy, and caesar salad. Well-dressed, this one is a nice start to the meal. For the mains, we tried the Grass Fed Lamb Wellington deconstructed (Rs 1,200). The lamb loin is topped with mushroom duxelle, served with spinach with some baked puff pastry, cauliflower cheddar gratin and a green peppercorn jus. The jus ties in neatly with the cuts of lamb loin and is complimented with the other accompaniments on the plate. If you are not big on meat, we recommend you go with the John Dory (Rs 1,100), a popular pick down under. This one is pan flashed and served with jalapeno crab cream sauce, new potatoes and kangkong greens. It’s ideal for small eaters. Wash that down with a Yuzu Sour if you like the sweet, sour taste or go with the Smoked & Aged, that has Johnnie Walker whiskey stirred in with Port wine bitters and rosemary smoke. The Plum & Frangipane Tart (`575) served with an in-house vanilla ice cream is the perfect sweet-sour dessert to end the meal.
The Plum and Frangipane tart
Verdict: If you are looking for a fine dine space with a view. Estella works as you can dine under the sky as you recline on the chairs on the deck facing the beach. Australian food is a melting pot of different influences— Greek, Italian, Asian and more. It’s this diverse use of the freshest and best produce that probably lends in more flavour. While you can take your pick from scallops, fish, lobsters on the menu, you will miss out on the beef and kangaroo meat (which is huge there) for obvious reasons. But you would be happy to know that the classic Pavlova will soon make an appearance on the menu.
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