|Address:||The Olive Bar & Kitchen, Amateur Riders Club, Mahalaxmi Racecourse, K. Khadye Marg, Mumbai 400034|
Lunch: 12:30 PM-3:30 PM
Dinner: 7:00 PM-1:00 AM
|Dress Code:||Smart Casual|
The Thalassa pop up at Olive at the racecourse was very popular. Customers loved the bold, fresh flavours and the easy, beach vibe.
Now for this season we are presenting the Guppy Pop Up.
Opening to rave reviews in Delhi last year, Guppy pops in for a season at the charming and serene Olive at the Mahalaxmi Racecourse in Mumbai.
The Guppy Pop Up is helmed by Chef Vikram Khatri who strikes the right balance with flavors, freshness, hygiene and technique.
Chef Vikram’s menu draws a modern day interpretation on Japanese techniques and flavors with four essential elements of cooking: harmony, tradition, wisdom and balance. Each dish becomes a story in art, aesthetics and taste.
Some of the other menu highlights include the Signature Guppy Pork Belly glazed with soy honey and served with Mustard Miso sauce; the popular Black Cod baked to perfection and served on a hot stone; Tiger Prawn Tempura served with dashi spicy mayo and garlic chips; Udon Noodles with Exotic Mushrooms, flat noodles, tossed with vegetables in tonkatsu sauce; Grilled Chicken Breast glazed with Teriyaki orange soy and Karashi Chicken and Bacon, a dish with succulent chicken legs and bacon stew, cooked slowly in karashi mustard sauce.
The Guppy Pop-up is a fresh new approach and is the perfect destination for a light working lunch, a leisurely afternoon and after-work drinks or for an alfresco casual dining experience with inspired Japanese cocktails and vibrant music.
Flanked by the racecourse, noted designer Anshu Arora will recreate Guppy’s vibe of a playful wonderland in a modern setting. The charming yet vibrant alfresco space will focus on Japanese memorabilia reaching for the skies amidst hundred year old trees, while the alfresco bar spins nostalgia sexy.
After completing hotel management from Bangalore in 1999 chef VikramKhatri joined the Japanese restaurant Sakura at the Metropolitan Hotel, New Delhi. He worked there for 7 years, and learnt the craft and nuances of Japanese cuisine from renowned Japanese chefs.
In June 2007 he joined the Olive group, as a part of the core opening team at ai. In between in November 2007 he went to Sydney and worked at the Ocean Room, the finest modern Japanese restaurant of Australia and ever since has been holding fort at ai and then Guppy.
Chef Vikram is fiercely devoted to freshness, hygiene and technique. His offerings at Guppy are inspired by Japan with bold striking flavours. You could taste the spicy, the tangy, and the exotic all in one bite.
Chef VK (as he’s known) and his talented young team has brought home many awards and accolades to the restaurant which include the best Japanese restaurant, best sushi chef, top 100 dishes of Delhi and international chef of the year for two consecutive years including one at the 7th International Chef's Award in 2010.
He opened Guppy by ai in August 2013 to critical acclaim and packed houses and since has been a force to reckon, with an endearing personality and a charming demeanour.