Arthurs Theme in BHS is 2nd of the three outlets branded under the name of ‘Arthurs Theme – The European Restaurant’ – the original one being at Koregaon Park and the latest one to join the league being opened in Hotel Acacia in Candolim, Goa. The place specializes in serving authentic European cuisine. The philosophy at the core is simple – Freshness at the core of everything being produced. With a goal to achieve tasteful, simple food with innovative twists that create moments of delight for their diners, the team at Arthurs Theme is in constant pursuit of use of modern cooking methods that focus on preserving integrity of fresh ingredients being used as per season.
The interiors are absolute plush with elements like mirrors, chandeliers, wood, bricks and tiles being all put up to create a seamless drape that creates an unparalleled rich feeling ambiance.
Now I have been to BHS outlet atleast 2-3 times with friends and family earlier but this time we were invited specially to try the specially curated 4 course menu that the team has put up for grabs at a pocket friendly price of 799++. It’s indeed value for money and you get to choose from a carefully hand picked curated menu which will pair up better as compared to the entire extensive menu available. We were three people and as such 12 dishes came onto table but I will elaborate more on my 4 dishes.
Course 1 – Salad/ Soup
We started with a salad – Hawaiian Salad which was made using bell peppers, pineapple slices, mayo dressing and some fresh chicken stripes. The appropriate temperature (cold salad) at which it was served elevated the dish to a new high. Brilliant use of most simple of the ingredients. #LovedIt
The Marquis de Sade soup was a French onion soup. A lite, delicate, mild tangy soup with cheese croquettes floating in. #VeryGood
My soup for the evening was ‘Guy of Warwick’ which was a creamy and delicately wine flavored seafood soup. One thing that I can say with confidence after having tried food at Arthurs for multiple times is that when you read a recipe description the expectation that you have from the recipe are fulfilled cent percent; so satisfaction is guaranteed. #BrilliantCombination
Course 2 – Starter:
For starters we tried; Alexia – marinated prawns wrapped in chicken – Spicy sauce (could have been better if little less spicy) and the chicken wrap kinda overpowered the prawns for they needed to be more flattened. None the less, a decent dish overall. #Decent #CanTry
Alfredo – Marinated kalamiri rings cooked in tempura batter enriched with cheese powder, served with garlic chilly dip was the other starter we had. Liked the dish for the thin crispy tempura covering however it was a tad bit oily.
Duncan – Delicately marinated chicken wings cooked in caramel sauce and served with French mustard. Brilliant preparation #HighlyRecommended
My choice for starter was Luda – Basa fish infused with Cilantro. It was just what I wanted it to be. Mild flavour of cilantro spread uniformly in the thin fillets of basa fish, served along with tossed onions and bell peppers and a sprinkle of herbs. A use of Rawas might be more preferred by few as basa although commonly available is not that popular among sea food lovers. #MustHave
Course 3 – Mains:
Charles The Bold: A paprika sauce concoction with grilled chicken and bell peppers, served with potato croquettes. #ExtremelyBold
Artois – Chicken Roulette with mushroom sauce was the second in mains. The roulette was perfect; however, the mushroom sauce missed the punch by a narrow margin. I felt the sauce to be a bit bitter than what it is allowed to be. #Decent
Lady Jennifer – Char grilled prawns in lemon butter sauce. This was just simply meant to be a home run. The best dish for the night and I happen to choose it. The sauce was absolute silky smooth and prawns were char grilled just right. The size and variant of prawn used also made a significant difference as they weren’t without an element of their peculiar taste. The lady quite literally made everyone else to kneel down with her presence. IT had mashed potatoes served along with it. Mashed potatoes were not the best in class as they could use some more creamy texture but none the less weren’t demeaning the lady’s dignity in any way either. #MustHave #SignatureDish
Course 4 – Desserts:
The deserts were rather simpler and the usual ones in nature. We ended up asking for a blueberry cheese cake, a chocolate mousse, raisin pancakes and a choco lava cake. The choco lava cake came with a mint ice cream which was neither having minty freshness feel to it nor was it any better a partner with the choco lava cake. The cake in itself burst out open, oozing molten chocolate from within and was much better. The chocolate mousse was what you expect it to be; but since I am not a great fan of mousse, couldn’t appreciate it enough. The other two desserts; blueberry cheese cake and raisin pancakes were decent but not something which could woo us over. The desserts were weak overall but you can safely ignore any misses you might have and still be super satisfied and contended; thanks to the brilliant mains that they serve.
The 4 course meal is a real steal deal and something you wouldn’t regret one bit. The 4 course meal is available Monday to Friday for lunch and dinner and weekends for lunch alone.
They also have happy hours from 4 to 11 from Mon to Fri and 4 to 8 on weekends where in you get one plus one on Indian and IMFL and buy two get one offer for imported liquors.
A huge shout out for team Arthurs Theme for doing such a brilliant job and Mohini for having us invited over.