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During our stay at Grand Hyatt Goa on a vacation team suggested us to visit this restaurant for our dinner and promised us that it will be a unique ex…
Shrenik Mehta
The Verandah – Grand Hyatt
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Classy and chic, this italian place is inviting with their open kitchen emitting aromatic fragrances to entice the yearning diner. A to do on the list…
Mr. NObody
The Verandah – Grand Hyatt
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Almocei aà num dos dias que estive de férias no Grand Hyatt.Refeição maravilhosa picante como eu aprecio.Pessoal muito atencioso e com excelente servi…
Carlos Souza
The Verandah – Grand Hyatt
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The Verandah - Grand Hyatt is open for Casual Dining. The Verandah - Grand Hyatt serves Italian dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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9 Reviews on “The Verandah – Grand Hyatt”
Almocei aà num dos dias que estive de férias no Grand Hyatt.Refeição maravilhosa picante como eu aprecio.Pessoal muito atencioso e com excelente serviço.É pena que o vinho seja servido numa quantidade ridÃcula pelo preço que se paga.
Generally I’d trust the Italian at most Hyatt’s. They seem to get it right. The Verandah was no exception – even if slightly underwhelming, especially if one compares to the Gold Standard of La Piazza at the Hyatt Delhi. Of the 2 anti-pasti, the Scallops was interesting. The Sea Bass in a rich anchovy based sauce could have been more uplifting with a better grade of fish. The Parma Pizza was a bit too salty as the Chef may not have taken the salt present in the ham into account. Good ambience. But, the food not quite awesome and certainly not great value either. Probably, the emphasis.is towards vegetarian guests from Mumbai (who like to stay with Pizza and Pasta) or grilled fresh catch from the sea for the foreign tourists.
This evening the dinner was at The Verandah at the Grand Hyatt. Ordered the lobster risotto (4/5),Grilled Prawns (5/5). Pizza Margharita (4/5). Dessert was Tiramisu which was also (4/5). Very good service and great ambience.
The Verandah is bound to give the an experience that you are not going to forget for a lifetime. The food is heavenly. The ambience, the staff, the music, the food, everything ka just on spot.
Heard a lot about this place and decided to check it out. Didn’t quite like the food and with such limited option on the menu, took a while to figure out what I should order. Food came but was no where close to my expectations and satisfaction. The staff is very kind and warm. We told the chef about our not so good experience and he offered us some free dessert and ice cream. I didnt mind paying something extra but with my taste buds not happy I thought it was not worth it.
Their menu online and at the restaurant are quite different. Many items were missing. Even the dish didn’t really match the menu. In terms of taste it was so so. Ambience is nice. Staff are nice. They mean well but need a bit more training as they were a bit clueless in terms of the available drinks and whatever we kept ordering they kept saying will check and would come back with it’s not available answer. Finally they gave one cocktail claiming it to be something that we wanted and when we asked to speak to the bartender he came and apologised for the lie and accepted that it was an entirely different drink. So this was not really what you expect at the Grand Hyatt! Laylin Fernandes
say cheeseAs part of our food reviews in Goa, we decided to take up the offer of the Grand Hyatt Goa – and go in for an experiential evening with cheese. Mark Long, their Executive Chef, had planned to start our evening with a wine and cheese tasting at the Verandah restaurant – to be followed with a tapas and fondue dinner at the Capiz Bar at the pool level.Wine and Cheese We started with the Luna Argenta Proseco Brut wine from the Veneto region – paired with Brie cheese. The wine has a citrus, fruity nose with notes of white peach, soft lemon and lime and a crisp finish. The wine paired very well with the soft brie cheese.The creamy neutral taste of the brie went very well with the light wine. The second pairing was a thick Ruffino Orvieto Classico wine from the Umbria region with Edam cheese. The Edam cheese was a little more salty, had a nutty flavour and was seasoned well and wrapped in a red wax paper. We experimented with various combinations – trying thin slivers with walnuts and cashew nuts to pair the nutty flavour, as well as prunes to add a bit of a fruity taste. Clear with a light shade of straw, the fruity and floral bouquet of the wine is reminiscent of green apples and meadow flowers. The wine ended with a long fragrant finish with hints of almond and the mineral characteristics of limestone which paired beautifully with the nutty taste of the Edam. We then had Donnafugata Sedara wine from Sicily – paired with Cheddar cheese. The wine was a deep cherry red with a nose of dark chocolate of raspberry and a plum and juicy palate. The Cheddar cheese had the softness of brie with the saltiness of Edam – and tasted fabulous with the wine. We were also served dried apricots which complemented the wine and cheese wonderfully.The fourth and final wine and cheese pairing was Prunotto Barbara D’Alba wine from the Piedmont region with Emmenthal cheese. The Emmental was saltier than the cheddar with a stronger taste. The wine was deep red cherry in appearance, had a fruity and oak nose and offered fresh flavours of cherries, blueberries and raspberries. Fresh grapes accompanied the wine and cheese.After three long and lazy hours of this experiential wine and cheese session, we made our way to the pool level to the Capiz Bar for tapas and fondue.TapasThe first was crab cakes – with a crisp exterior and a very soft interior stuffed with beautifully seasoned fresh crab meat and then shallow fried – tasted very nice. Along with that were very flavourful seedless olives in olive oil. The third was a crostini with turkey ham with apricot jam on top – the flavours were phenomenal – with the sweetness of the jam pairing very well with the turkey ham.The fourth and final tapas was another crostini with pesto sauce and anchovies- which again tasted wonderful. So after four excellent starters, we looked forward to the upcoming fondue.FondueWe got two types of fondue – one was a mixture of two cheeses with beer – and the other one was, at our request, cheese with garlic and chilli. The first fondue, specially thanks to the beer, was thinner in texture and had a great cheese flavour. The second fondue had wine in it, along with garlic and chilli – hence was thicker and spicier. Accompanying it were croutons with celery sticks, carrots, broccoli, diced green apple, caramelised onions and pickles, cherry tomatoes, potatoes and Kalamata olives. All in all, a really relaxed, wonderful evening (maybe that should be called a night) – spent with friends and family – and lively interesting conversation – and food and drink – and cheese, of course. What better way to experience Goa in the rains – and of course, the Grand Hyatt Goa