Long weekend knocking at the door, the mood of the last spell of winter in the air, a special day to celebrate with near ones – and when someone suggested MELT- as the perfect destination for the combination, I decided to give it a chance.
As soon as I walked into the restaurant, I was instantly captivated by its perfect ambiance. The interior was gorgeous and smartly designed, creating a relaxing atmosphere that was perfect for a special weekend I wished for. We chose a table with an excellent view of the Noida skyline, which added to the overall charm of the place. The indoor and outdoor seating arrangements allowed us to choose where we wanted to sit, and we ended up opting for the outdoor seating to enjoy the beautiful view even more. The music playing in the background was just right, not too loud to overpower our conversations but enjoyable enough to enhance the experience. It created a pleasant atmosphere that added to the overall ambiance of the restaurant.
Now, let’s talk about the food. MELT has truly raised the bar when it comes to culinary experiences. Their unique approach of infusing chocolates into their cocktails has made them stand out from the crowd.
Every single food item surpassed our expectations with its exceptional taste and deliciousness. We decided to try a combination of European and Asian dishes, and to our delight, every item was surprisingly fantastic. The dips were carefully crafted with authenticity to perfectly complement the flavours. Personally, I couldn’t get enough of the Napoli thin-crust Pizza, the tantalizing mustered fish, and the delectable dim sums.
Speaking of desserts, MELT has an incredible selection of sweet indulgences. The Chocolate Bar Melt and Crunchy Mango Pate were absolutely divine. Each bite was a burst of flavours that left us wanting more.
The head chef, Gaurav Singh, brought unparalleled expertise to the table with his extensive experience working with luxury hotels and restaurants. His culinary finesse was evident in the dishes served at MELT. The menu showcased a fusion of traditional flavors and unique elements, resulting in dishes that exceeded our expectations. From the Neapolitan Pizzas to the Grilled Sole and Funghi, each bite was a journey of bliss.
My experience at MELT Cocktail & Bar was exceptional. The perfect ambiance, gorgeous interior, excellent view, good music, and delectable food made it the ideal destination for socializing and nightlife. I highly recommend MELT to anyone looking for an unforgettable dining experience in Delhi NCR.
Address: 5 th floor, tower E, Skymarkone, sector 98 Noida
Operational hours: 12pm to 5pm
Contact information for reservations: 9599312727/01206900218
In an exclusive interview with TW, Chef Gaurav Singh, the mastermind behind the mouthwatering cuisine at MELT Cocktail and Bar, shares his inspiring journey and emphasizes why missing out on this food lover’s paradise would be a regrettable mistake.
Personal Journey:
My name is Gaurav and I began my career at Oberoi New Delhi where I participated in a three-year apprenticeship program. During this program, I worked in every kitchen for seven to eight months, gaining experience in bakery, Continental, Indian, and European cuisines.
After my apprenticeship, I joined Radisson in Noida, sector 18 and worked there for a year before moving to Gurgaon to be part of the pre-opening team at The Leela. At The Leela, I worked in the renowned coffee shop called Spectra. I also had the opportunity to work at DIA, a specialty Indian restaurant. I then took on a contract with a cruise line, specifically the Carnival Cruise in the USA. After completing my contract, I returned to India and joined Kempinski in Delhi, once again as a pre-opening team member. I played a crucial role in opening the highly acclaimed Indian restaurant called Delhi Battis.
Career Highlights:
My specialization lies in Indian cuisine and I thoroughly enjoy working with it. However, I also have experience in European cuisine and am comfortable working with both. Personally, European cuisine is my favourite and I would love to work more with it.
From 2005 until 2015, I predominantly worked with hotels and cruises. In 2015, I made a transition to the restaurant industry by opening my first restaurant in Vasant Kunj, New Delhi. and I also worked with the opening team of Delhi Clubhouse. Following that, I worked with Light Bite and other establishments.
My most recent venture was in Mexico, where I opened a restaurant called Indiana Jones on Fifth Avenue in Platel Carmen. I served as the executive chef for the restaurant and it was opened under my guidance last year. After my time in Mexico, I returned to India and joined the pre-opening team at MELT.
MELT Menu:
At MELT, our unique selling point is our Napoli pizza. We use Caputo flour, which is specifically made for Napoli-style pizza and has a high protein and fibre content. This flour allows our pizza to have a superior crust and texture compared to regular refined flour. I highly recommend trying our pizza at MELT.
In addition to the pizza, we also offer a variety of European cuisine options. I suggest trying the chimichanga roll and our newly introduced sushi. Our selection of desserts is also a must-try, as we use premium Valrhona chocolates, which are quite rare to find in other restaurants.
Instead of limiting ourselves to one genre of cuisine, I aim to utilize my vast experience and expertise in various cuisines to ensure that our customers thoroughly enjoy the food at MELT.
