Crowne Plaza Today Gurugram re-opens Restaurant ‘Wildfire’
Chef Nishesh Seth has passionately curated signature Mediterranean specialties and flavours in an all-new Mediterranean menu.
Crowne Plaza Today Gurugram has re-opened its award-winning specialty restaurant ‘Wildfire’. The restaurant is now serving an entirely redone menu with a Mediterranean inspired theme.
The establishment is relaunching its open-grill restaurant, Wildfire, in a new avatar. Instead of serving Brazilian cuisine, the restaurant would now be serving delectable Mediterranean cuisine. Not just that, the restaurant is also undergoing a sea change in overall look and feel.
Guests can now sample delectable Mediterranean cuisine at the restaurant. The menu would include a mix of popular dishes from the region, along with Chef’s signature dishes. Some of the signature dishes include Textures of Chocolate (Chef’s Special), Camaro (a speciality of the restaurant), Crowne Roast Chicken, Mezze Platter, Penne Alla Vodka, Crowne Asparagus and Feta.
The restaurant will continue with its existing bar. However, new trendy cocktails will be added to the menu. There will also be a mobile liqueur/digestif trolley. The existing selection of wines will continue and guests would be advised to pair the best wines with their starters and main dishes.
The restaurant is also changing its look and feel. The theme is semi-formal with a focus on casual dining. The restaurant will have bright lighting, paper mat menus and servers in comfortable and casual uniforms.
Commenting on the changes, Area General Manager, IHG and General Manager, Crowne Plaza Today Gurugram, Norton Pereira, said, "We are delighted to announce the re-launch of our award-winning specialty restaurant Wildfire with an all-new Mediterranean menu. We look forward to serving our patrons with diverse culinary experiences from across the Mediterranean region with a passionately curated menu. I am confidentthat Wildfire, with its committed team and exemplary services will offer unparalleled dining experience to all food connoisseurs in the vicinity."
The service team will comprise young members to bring energy and drive the business. The servers will be dressed in casual uniform and will interact with the guests, advising them on the choice of drinks and food. A focused a-la-carte menu with exclusive starters, main dishes and wine pairings will be served pre-plated to the guests, who can pair them with the best in-house malts and wines.
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