A modern day eatery, Pluck is an avant-garde restaurant with an in-house farm and is committed to offer the freshest, safest ingredients in a seasonal menu that is locally focused and globally artistic, cultivating a healthy relationship on our tables. Being food from farm-to-table, everything on the menu of Pluck is decided by seasonal availability of local products. The result is a dynamic, frequently-changing menu inspired by original means of cooking with live fire.
The menu has been curated and designed by Chef Ajay Anand, Chief Culinary Designer which will be presented to the guests by Chef Ashish Dhar, Culinary Designer and Chef IN charge at Pluck. The menu is divided into 10 sections. Lightly Touched feature dishes that are not entirely raw, but not cooked either. The crunch of the freshly plucked leafy greens is complemented with light marinades that make the dishes as good as raw. Whether it is the Light Spinach Salad with Crispy Bacon & Mushrooms Blue Cheese Aioli or the Crunchy Smoked Salmon & Tenka, these farm-fresh and scrumptious choices set the tone for the meal. Hearty Soups take one beyond the average daily soups. At Pluck, soups are served in unusual combinations like Mushrooms and Chestnuts done in a deconstructed form and assembled on the table to make this a novel and interactive experience for guests. Moreover, the Molecular gastronomy elements lend a different character to the soups altogether. Dishes in the Embers & Smokedsection are portioned a little more than appetisers and a little less than the main courses. Here, all dishes are done sous vide and finished with smoky hints. In the Lobster Salad Avocado Cheddar Panacotta, the Avocado bears a smoked bacon flavour which is a sensory delight. The Grill section follows the same footsteps. All dishes are done sous vide and are finished on the grill. The result is a juicy meat of choice which is grilled just before being served. Grilled Chicken : en sous vide Morel jus, Spiced fries, Sticky cabbage is a dish to look out for. In the Roast section, a Pan Roasted Lamb Rack with Mustard Praline, Pomelo threads, Caramelized Onions & Spinach Puree, makes for a complete meal. To connect diners to the roots of the country, the Local section highlights some Indian dishes with modern contemporary touches. All these can be savoured with Sides of Baby Spinach, Grilled Vegetables, Sautéed Garlic Broccoli, Corn, Parmesan Cream & Garlic or Seasonal mushrooms. Natural Potato at Pluck can be savoured three ways: plain old Baked Potato, the same can be savoured in a Smoked Chipotle flavour or Bacon and Crispy Garlic flavour. The potatoes are sourced from the in-house farm. House Sauces are the best condiments on the table with a choice of 3 Mustard Sauce, Bearnaise, Blue Cheese, Peppercorn or BBQ; these add a punch to every meal. Desserts get special attention at Pluck with a wide choice ranging from delectable Hot Caramelized Pear with Valrhona Chocolate, Biscuit Breton, Hot Toffee Sauce & Tahitian Vanilla Ice Cream to a sublime Yuzu Flan : Caramelized Banana, White Chocolate Mousse, Champagne Pearls & Maple Ice Cream.
Signature dishes at Pluck include Scallop Carpaccio with Truffle & Cauliflower, Parmesan Burnt Garlic with Oat Meal Streusel roll over Melba, Quinoa Broccoli Cake, Roasted Cod Candied Orange with Lentil Stew, Madeira jus and Burnt Butter and Matcha – Green Tea Custard with Preserved Lychee and Jasmine Rice.
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