Friday, June 14, 2024

La Panthera Roars into BKC: Unleashing Timeless European Gastronomy

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Acclaimed Spanish Chef Manuel Olveira and his Indian wife Mickee Tuljapurkar have launched their latest venture, a 100-seater vintage chic modern European Restaurant – La Panthera – perfectly suited for its location in the bustling arts and financial hub of BKC. This marks the dynamic duo’s second culinary venture in Bandra – following the resounding success of their award-winning restaurant, La Loca Maria, which has become a cult favorite with locals and celebrities alike within a year of its launch.     

The restaurant’s intriguing name, La Panthera, was carefully chosen to evoke majestic qualities associated with big cats – power, strength and elegance. But despite its Spanish-inspired name, La Panthera isn’t bound by labels like Spanish, French, Italian, or Greek. It’s a one-of-a-kind blend, stitching together culinary memories from Europe, almost sparking a sense of longing.

“Our menu embraces timeless European classics while playfully dancing with contemporary culinary techniques. Our ethos has always been simple, refined cooking where we let the ingredients shine. Elegant plating is the signature touch and exceptional taste reigns supreme” says Manuel Olveira, Owner & Chef, La Panthera.

The menu starts with naturally fresh, light and flavorful cold tapas such as Stracciatella (poached pear, Kalamata olives, basil, crystal toast), Tiradito de Hamachi (pineapple Leche de Tigre, cucumber, coriander oil), Steak Tartar (capers, onion & truffle oil on a crispy potato garnished with parmesan cheese) and the signature La Panthera Carpaccio (thinly sliced BFF on a crispy filo pastry, Arugula, tarragon mayo and parmesan cheese).

The flavor profile builds up with hot tapas, where guests can indulge in the Scamorza Arancini (served with Arrabiata sauce and leaves salad), Baked Brie (topped with caramelized onions, mushrooms, balsamic reduction and truffle oil, serve with sourdough toast), Charred Octopus (pea puree, potatoes and paprika), Braised Pork (on a sourdough pancake topped with scallions, crispy onions, chili oil) and Lobster roll (herbs, celery, garlic butter, warm brioche bun).

Guests can look forward to enjoying some incredible wood-fired Naples style pizza where the dough has been fermented for 48 hours imparting its unique taste and texture. They can indulge in classics like the Margherita and Pepperoni pizza or try the signature pizzas such as La Panthera (tomato sauce, burrata, Nduja pork sausage, basil) or Frutti di Mare (tomato sauce, mozzarella, prawns, calamari and hot sauce).

The menu for the main course offers an array of home-made pastas, risotto and other comforting mains where one can taste the authenticity of the ingredients and richness of flavors. It features popular cravings such as Cacio e Pepe (spaghetti, pecorino Romano, black peppercorns), Linguine a la Vongole (clams, calamari, prawns, champagne sauce, fresh herbs) and New Zealand Lamb Chops (brussel sprouts, cauliflower puree, stew peppers, jus), Grilled Tenderloin Steak (creamy potato, chimichurri, jus) & Grilled Sea Bass (pok choi, shitake, charred leeks, horseradish edamame) all expertly prepared to perfection.

Determined to make one leave La Panthera with a unforgettable memory, Chef Manuel has created desserts from scratch like the new deconstructed La Panthera Tiramisu (mascarpone, coffee ice cream, coffee crisps), Hazelnut Profiterole (hazelnut mousse, vanilla ice cream, warm chocolate sauce) & Basque Cheesecake (served with a blueberry sorbet).

The bar program at La Panthera, spearheaded by Dwayne D’mello, focuses on handcrafting every aspect of the drinks program in-house, ensuring unique flavors. Rather than offering an extensive selection, the team has prioritized a curated menu of 14 signature cocktails, each meticulously crafted to perfection. The Panthera team recommends trying The Raison D’Être (mezcal, sherry reduction, aromatic bitters), The Wildlings (watermelon-infused gin, jalapeno-infused bitter bianco, extra-dry vermouth), and Hurry Up Slowly (Pisco, apple liqueur, rosemary nectar, citrus) for a delightful cocktail experience.

“When our guests experience La Panthera, we want their souls to be more than satisfied. We are hoping that the fine showcase of diverse European flavors will ensure that guests won’t have trouble finding a new favourite each time they step into La Panthera,” says Mickee Tuljapurkar, Owner, La Panthera. 

With Manuel’s expertise and Mickee’s Indian heritage infusing unique flavors, La Panthera promises an unforgettable gastronomic experience.

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