Celebrated Delhi restaurant unveils seven-course menu honouring its culinary journey.
There are few restaurants in Delhi as iconic as Tres in Lodhi Colony market, which has redefined the concept of fine dining in the city with its cutting-edge global contemporary cuisine.
Now, the team behind Tres is launching a specially curated menu called The Best of Tres. As part of this, patrons can sample a special seven-course tasting menu showcasing the top picks from over a decade.
“This curated seven-course tasting menu brings together our most beloved signature dishes and seasonal inspirations,” explain the chef partners Jatin Mallick and Julia Carmen Desa. “The menu is paired with fine wines, Prosecco, bespoke cocktails and vermouth, offering diners an immersive experience that goes beyond a meal. From the playful surprise of chicken liver ice cream to the refined elegance of mustard-crusted sea bass and the indulgence of dark chocolate ganache, every course tells a story of memories, seasons and passion,” says Desa. Mallick adds, “For over a decade, we have cooked with a kind of memory that is as much about people as it is about ingredients. It is a belief that a plate can carry a season, a place and a feeling.”
Though the restaurant opened its doors initially in 2012, it found its permanent home six years later. Throughout this period, it has stayed true to its promise of ingredient-led cooking, modern craftsmanship and understated luxury. The Best of Tres is therefore a thorough representation of the dishes that have shaped this eatery, by being the favourites of guests over the years.
Helmed by a team of talented chefs, Tres offers culinary expertise inspired by cuisines across the globe. The chefs point to there being three pillars on which Tres stands – exceptional food, exquisite beverages and impeccable service – in order to create a holistic and refined dining experience.
Lite Bite Foods (LBF), which Tres is part of, began its journey in 2002 with an innovative combination of traditional and new-age F&B concepts. Now it is one of India’s largest food and beverage retail companies with 19 owned and five managed brands under its umbrella. LBF has a strong presence in cities like Delhi-NCR, Chennai, Mumbai, Pune, Bengaluru, Bhubaneswar, Lucknow, Kochi, Indore, Ahmedabad, Singapore, Washington DC, Abu Dhabi and Bangkok.
Speaking about the ongoing celebration and launch of the special menu, Desa says, “Every course in The Best of Tres carries a story: late-night experiments in the kitchen, ingredients first discovered in far-off markets and flavours that sparked ideas. Crafted from the finest local produce and guided by global culinary philosophies, each plate is designed for taste and emotion.”
“At Tres, we love to surprise and delight,” she adds. “We play with flavour in ways that invite guests to pause, notice and immerse themselves in the experience. The menu is designed like a conversation, layered with contrasts, subtle shifts and unexpected touches, giving each diner moments of intrigue alongside comfort.”
By offering an immersive experience, The Best of Tres seeks to carry patrons on a journey of exploring taste, aroma and texture. This journey is described as being one of seven movements.
For the first course of these movements, called the prelude, one is served the pan-seared scallops with raw mango, green olives and quinoa crumble. Alternatively, one can choose the earthy richness of a stuffed morel in butternut squash with white truffle oil. The course is paired with the effervescent Ca’ del Doge Prosecco DOC Spumante.
Next comes a playful surprise. A course where one can choose between the chicken liver ice cream with shallot tart tatin and walnut-apple dressing, or a vibrant avocado and mango composition with rice paper crisp, paired with elegant Spanish Rosado wine. The next course offers a burst of delicious flavours and may be the best on the menu – an airy, savoury goat cheese bavaroise lifted by a fragrant Crimson Rose gin cocktail, followed by a palate cleanser of English cucumber with fennel sorbet.
The main courses begin with a choice of mustard-crusted seabass, zucchini and crab with miso-lemon emulsion, or Josper-grilled asparagus with caramelised chilli yoghurt and puffed black rice, paired with crisp French Camas Sauvignon Blanc. Next is either the lamb shoulder pavé with grilled bok choy and bell pepper jus, or kale ricotta cappelletti in silky miso butter crowned with crispy kale, paired with Tombacco Biferno Rosso Reserve.
Lastly, pick from a Josper-grilled Spanish pork belly glazed in caramelised chilli with butternut squash, or wild mushroom risotto of morels, shiitake and cep with white truffle oil, paired with Tres’ signature Picante de Tres cocktail.
To round off this memorable meal, try the dark chocolate ganache with caramelised hazelnuts, orange meringue, and passion fruit sorbet. Or, if you prefer your calories to be in liquid form, go for Happiness in a Glass – a dessert cocktail with Otto’s Athens Vermouth, followed by petit fours and house-brewed coffee.
“We have always believed that every plate should have meaning,” says Desa. “This menu lets us share those meanings in the most honest, expressive way possible.” Mallick adds, “It is not just about what we cook, but why we cook it. We are constantly evolving, and The Best of Tres is a reflection of how far we have come, and how far we still want to go.”
Noor Anand Chawla pens lifestyle articles for various publications and her blog www.nooranandchawla.com
