Le cirque signature

le cirque signature Leela Mumbai

Le Cirque Signature, at The Leela, Mumbai introduces the special menu, exclusive creations of renowned Chef Matteo Fontana

1. Chef Matteo Fontana, Corporate Chef, Le Cirque-min

le cirque signature Leela Mumbai, undoubtedly one of the exclusionary hotels in the city, known for all its professionalism & expertise in providing its guest an experience of lifetime.
The globally renowned Maccioni Restaurant Group’s fine dining restaurant Le Cirque Signature.at The Leela Mumbai introduces it’s special menu, exclusive Italian creations of Chef Matteo Fontana.

Chef Matteo Fontana, (Corporate Chef at Le Cirque, The Leela, Mumbai)  constantly endeavours to bring something fresh and exciting to the table. He firmly believes in preserving the authenticity of his ingredients while being playful with colours, textures and compositions in order to create a visually stunning dish. Matteo’s cooking style is a true reflection of his culture and his special menu at Le Cirque Signature at The Leela Mumbai will feature his signature creations.

Le Cirque Signature, The Leela-Mumbai-min
The Exclusivities of the special menu are below

Creamy Burrata with Caramelized Figs (V)  Sour plum puree, balsamic caviar

Creamy Burrata with Caramelized Figs-min

Beetroot Cured Scottish Salmon Fillet with Chilled Asparagus Green apples, cucumber gel, roasted almond flakes, buttermilk dressing

Sommelier’s recommendation Prosecco Superiore, Carpene Malvolti Conegliano Valdobbiadene

Beetroot Cured Scottish Salmon Fillet with Chilled Asparagus-min

Pumpkin and Smoked Scamorza Barley Risotto (V) Amaretto crumbles micro greens salad

Pumpkin and Smoked Scamorza Barley Risotto-min

Fresh Scallops and Lime Risotto Cooked in Lobster Bisque Sicilian capers flower, fresh basil cress

Sommelier’s recommendation Sauvignon Blanc, Brancott Estate

Fresh Scallops and Lime Risotto Cooked in Lobster Bisque-min

Hand-Cut Black Truffle Fettuccine in Black Truffle Sauce (V) fresh morel mushrooms, Parmesan fondue, black truffle shavings

Hand-Cut Black Truffle Fettuccine in Black Truffle Sauce-min

Ravioli Stuffed with Barolo Braised Duck Leg Carrot veloute’, rosemary morel mushrooms, leeks “spaghetti”, parsley foam

Sommelier’s recommendation Pinot Noir, Brancott Estate

Ravioli Stuffed with Barolo Braised Duck Leg-min

Texture of Eggplant (V) Olives and capers sauce, okra, roasted cherry tomatoes


Paupiette of Chilean Sea Bass Creamed leeks, crispy potatoes, Barolo sauce

Paupiette of Chilean Sea Bass-min

Grilled NZ Lamb Chop with Smoked French Butter Pumpkin puree’, fondant vegetables, lamb jus

Sommelier’s recommendation Syrah, Chateau Ste Michelle

Grilled NZ Lamb Chop with Smoked French Butter-min

Churning out his culinary expertise for giving the guest an unforgettable dining experience like never before.

Chef believes that India is on the brink of a culinary revolution and looks forward to adding to its rich culinary fabric by curating an unforgettable dining experience for his guests.

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Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
Fine-Dining-Indian Food Magazine – April 2017 Issue 2
FinediningIndian Food Magazine - May 2017 Issue cover page

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