The new and improved Slink and Bardot


Duck Confit 

I went to Slink and Bardot after almost three years and discovered a completely different menu from the fun, contemporary French restaurant I loved. 

After the departure of Chef Alexis, and the arrival of Chef Vidit Aren, the food has moved to a more geographically agnostic, fun, creative space. It still has some classic French and French inspired dishes like one of the best duck confits in the country and a flavour bomb of a duck liver parfait donut.

Donut with Duck Liver Parfait 

But the rest of the menu has changed completely, much more experimental, much more playful, and much more confident about looking at India for inspiration, ingredients and ideas. It’s the sort of move that very few restaurants pull off, a change of direction that creates a new, fresh energy, almost like launching a new restaurant and creates the sort of longevity that a one trick pony can never achieve. 

Dirt: Best Dish on the Menu

I would recommend going and trying all the new things but the one unmissable dish is an Assamese black rice with morels, trumpet mushrooms and kalamanta dust. In fact eat anything on the menu with mushrooms because they are doing things with mushroom that beat the hell out of any meat dish. 
Husk on the Corn 

My only minor grouse is that they really should spread the word about the new direction and new food more. This is a chef and a place that deserves a larger share of the spotlight. Maybe we can start with a popup in Bangalore? 

I ate:
  • - Portobello & Soy Sliders with Umami Mushroom Ketchup, Onion, Milk buns
  • Avocado Tartines
  • - Avocado Tartines : Sweet Potato Hummus, Gawli Tribe Mustard Oil, Sourdough
  • - Sweth Mushroom Tacos : Heirloom Organic White Corn Tortillas, Avocado, Sour Cream, Pico de Gallo
  • - Brie en Croûte : Magnolia Flower Honey, Toasted Sourdough
  • - Husk on the Corn : Chargrilled Tender Corn, Heirloom White Corn Grits, Pickled Madras Onions, Mizuna & Shiso Leaves
  • - Dirt : Assamese Black Rice, Morels, King Trumpet Mushrooms, Kalamata Dust
  • Pork Belly 
  • - Pork Belly : Red Wine & Fennel Sausage, Sauerkraut Cream, Smoked Jalapeno Paste
  • Lamb Shank 
  • - Lamb Shank : Charred Aubergine, Pickled Okra, Stone Flower & Onion Jus
  • - Duck Confit : Brussels Sprouts, Duck Fat Kidney Beans, Black Garlic Demi-Glace
  • - Liver Parfait Donuts : Pickled Fennel Flower, Duck Liver Parfait
  • - Crème Brûlée Donuts : Coorg Vanilla, Boston Cream  
  • - And Then I Ate the Zest : 40 Day Lemon, Dark Chocolate Ganache.

  • And Then I Ate The Zest 


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