Restaurant ‘All Saints’ launch multi-cuisine Menu

Khar-based restaurant All Saints has launched a multi-cuisine menu which is a mixed bag of the Italian and Asian flavours.

Ketul Parikh, Co-owner, All Saints, said, “We believe in constantly evolving, and the new menu is a testament to our commitment to innovation and the pursuit of culinary excellence. It’s not just about offering a variety of dishes; it’s about creating a culinary narrative that reflects our dedication to keeping our patrons excited, engaged, and continuously delighted with fresh, vibrant flavours.”

Classic Saints Watermelon Salad, bold Tuna Nicoise Salad , Mutabal Focaccia and Ceviche Avocado Toast are the latest additions. Also, the new menu boasts creations like the Burrata de Buffala and the Truffle Cream & Wild Mushroom masterpiece. The Wild Mushroom Truffle Bao and Salmon Ponzu are some of the Asian flavours. Crunchy Vegetable Maki and Rainbow Maki are some of the delectable rolls.

The Small Plates section includes Butter Poached Crispy Potato and Wings Factory. Tortellini Al Fungi Italy and the Make Your Own Pasta experience are personalised dishes to serve the discerning tastes. Large Plates take you on a joyride with the Medley of Mushroom Stroganoff and the Seafood Platter with Lemon Chilli Butter.

XO Fried Rice and Udon Noodles are two other flavour-packed dishes in the new menu. Lastly, Sin Bowl of Joy and Baked Cheesecake with Seasonal Fruits are some of the desserts mentioned in the new menu.

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