You know you are in for a dynamic, industrial-style setting, as you walk down the flight of stairs from the doorway bearing ‘Turbine & Taps’ board, on the far right side of the main entrance to the Sheraton Hotel. There is a subdued milieu that lingers on from the entry to the walk down the passage, only to build up for the rustic drama unfolding in the basement restaurant.
Black hues play peek-a-boo with muted lights to create a sense of intimacy, enhancing the rustic appeal packed in the exposed pipes and ducts on the ceiling. That mood is spread all through the restaurant. Design cues, inspired from factory setups and industrial spaces, are incorporated, flawlessly, in both the décor and the furnishing – brushed metals, soft leather and bolted detailing.
Rustic, and so very vibrant!
It was early evening when we walked into Turbine and Taps, the earthy, no frills restaurant, and soaked in the ambience, filtering the summer light outdoors. There is an element of fluidity in the way the restaurant unfolds, every table providing a feel of exclusivity and privacy to relax after a hard day at office or to simply enjoy the weekend fiesta of music and dance. Large television sets that screen music videos do add to the temperament. It did for us, as our hosts instinctively played popular songs from yesteryear and kept it up all through our meal.
Having heard about the restaurant’s popularity for curated blends and for engineered mixology and the world of hops, we were pleasantly surprised to see that the beverage portfolio was equally, if not better, complemented by the food menu. The restaurant has introduced several culinary firsts that fit in harmoniously with its extensive gallery of beverages.
The evening was still young when we sipped on our mocktails and got chatting with the young team handling the operations of the restaurant. Many have seen the restaurant taking shape in the basement, incorporating elements of an industrial setup. Since it opened in January this year, it has become one of the happening destinations in the capital – thanks to its inspiring façade, its proximity to the business district, its range of beverages and a host of signature dishes like sticky tamarind-chilli beef short ribs and crunchy creole mustard chicken, which have proven to be winners among foodies in the capital.
Our rendezvous at Turbine and Taps turned into a vegetarian affair, with Chef Oliver presenting us some of his masterpieces, one of which will shortly find its presence in the menu. Called ‘Charcoal Pizza’, it proved to be a sensorial treat from the word go. The beautiful sight of its charcoal grey base and creamy yellow top grabbed our eyeballs; its soft muted aroma held our olfactory sense and its unique flavours got us wondering if this is how ambrosia tastes.
The layer of pureed squash is topped with toasted tomatoes, capsicum and olives and rocca leaves with basil oil. Vegetarian or not, this pizza is a definite must-eat at Turbine and Taps.
Our meal also featured ‘Kakiage tempura’, a concoction of deep fried mixed vegetables, with wasabi mayo, which gives it a sweet and spicy taste. Julienned seaweed enhances its amazing flavours.
The homemade vegetable burger, with potatoes and mixed vegetables packed along with sliced tomatoes, onions and lettuce, was another delight. The side of potato chips, accompanied by triple mayo sauce, turned it into a filling experience.
The restaurant’s popular ‘Popcorn shrimp’, featuring minced shrimp deep fried with lemon and orange zest and served with Cajun aioli is just what a seafood lover ought to order.
Also on the must try list is the soft shell crab tempura, an Asian-Japanese style dish with melon spaghetti, orange soya dressing and julienned capsicum.
Although dessert is not a major feature of the menu, our evening ended with a rich pistachio and milk chocolate cake – layered with pistachio ganache, chocolate cake and almond sponge cake. A beautiful finale to a relaxed evening.
But food apart, what made Turbine and Taps a fulfilling and cherishable experience was the FACES brand on all the dishes that made it to our table – the dessert literally taking the cake with an edible FACES label.
