Chennai-based resto-bar, The Void is relaunching with a well-stocked bar and a new menu

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Dinner at The Void resto-bar

With great curiosity and a healthy appetite, we headed to Anna Nagar’s last watering hole on a scorching afternoon to sample their new menu. Run by brothers Varun Shreyas and Rohan Manjesh, The Void is a family business and was a busy kitchen during the pandemic. Finally, having recently obtained their liquor license, the restobar opened last Sunday for a lively evening with interesting short meals, cocktails and lots of pizza. As we were talking about the delicious watermelon salad sprinkled with sesame and the popular butter chicken pies that were sampled at the launch party, Kochi-based consultant chef Mohamed Siddiq introduced us to the restobar’s new menu. of 150 seats. “Our menu is global in nature. Although we have revamped the menu with an emphasis on South Indian flavours, you can also expect Asian, European, Indian dishes as well as subtle Mediterranean influences,” explains the chef.

Karaikudi Seekh Kebabs at The Void

We breathed a sigh of relief when we saw that the first dish to reach our table was hot and creamy butternut squash soup. “Yes, we kept some of the favorites from the old menu,” says Siddiq, which was great news for us as we were indeed in favor of this broth! We were then served an interesting sushi platter with tempura prawns stuffed in rice rolls for non-vegetarians and crunchy maki stuffed with vegetables for others. After an extra smear of wasabi, we grab a soothing Pina Colada to calm our palate. Light and summery, the classic cocktail is a perfect drink for brunch. The next dish might be difficult for some but delicious for us, as we are fans of pâté de foie. Chicken Liver Pâté is creamy and strong in flavor and goes perfectly as a spread for crispy toast. The next one is less adventurous but just as satisfying – Karaikudi Seekh Kebabs are tasty with a little more pepper.

North Indian combo bowl at The Void

Meanwhile, we sipped an interesting ‘jamun’ infused cocktail – where dried java plums are muddled and the almost majenta colored cocktail has a potent vodka base to keep our spirits up even on a hot day. Coming to the main course – the slice of seared fish on a polenta cake is a subtle and healthy dish and surprisingly it didn’t need the creamy coconut sauce. Our favorite is the “bowl” menu. We chose the North Indian combination which included a bowl of fragrant pulao with caramelized sweet onions, a chicken tikka stuffed omelette roll and a side of butter chicken sauce, dal fries and raita. Other options include a Goan combo with fish curry and a Chinese bowl.

For dessert, the flourless chocolate cake is moist, divine and dark as sin – making us linger longer than expected.

Meal for two at around INR 1200 (drinks not included).

—Sabrina Rajan

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