The restaurant is divided into five sections – the two middle sections are wide and spacious, while the corner section is intended to be transformed into a coffee corner, the fourth section is for more private meetings and the fifth is an open balcony with a vertical garden. The open kitchen allows customers to bond with the culinary team while preparing their food.

The staff are trained to be welcoming and respectful, ensuring that customers are always looked after. As you enter you are greeted with a sweet fruit punch. Once installed, the menu is offered to you.

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The brunch menu, which has just been launched, is served from 10 a.m. to 3 p.m. “We have everything you might find in a typical brunch menu, like pancakes and waffles. But we make the best English muffins and Eggs Benedict, ”says Chef Simon. “We have decided to add ‘Bangla Brekkie’ to our menu, as a lot of foreigners who come want to taste the Bangladeshi breakfast. They are too afraid to taste the street food for hygiene concerns, but don’t not want to miss the country’s rich culinary culture, ”he adds.

Chef Johnston recommends the beef tenderloin tatakai for starters, the grilled Australian beef rib eye or sous vide chicken breast for the main course and the mango pavlova for dessert. The seared Norwegian salmon steak is also a customer favorite. Tatakai is a rare, lightly seared beef that is marinated for hours for that juicy sweetness and explosion of flavor. The salmon is fresh and boneless with a subtle buttery flavor that pairs deliciously with seaweed butter and vegetables. “These are our best-selling dishes at the moment,” says the chef. Lunch is served from 12 p.m. to 3 p.m., while dinner is served from 7 p.m. to 10 p.m.

“We also launched an afternoon menu, because we understand that people wouldn’t want to eat main courses all the time,” says Chef Simon. The afternoon menu includes pulled beef burgers, sandwiches, pastas, pizzas and salads. “Our burgers are one of a kind because we use pulled beef with brioche buns instead of a solid piece of patty inside the local buns,” he adds. The afternoon menu is served from 3.30 p.m. to 7 p.m.

Savva focuses on fresh produce and healthy alternatives. The Chef ensures that all the raw materials are previously checked by himself, so that the best are picked and served. The team plans to change the menu every two months, for more variety. Chef Simon says he likes to keep the menu short and to the point, without taking away the option of choosing among customers. They are even considering going green and replacing plastic straws with paper straws.

Savva offers the best of both worlds with fine dining in a relaxed environment. This allows customers to choose what they visit Savva for. Savva is perfect for everything from casual gatherings to more formal dining venues. With a bird’s eye view of the city, Chef Johnston’s culinary creations, and minimalist yet striking decor, Savva offers a niche of its own.

Photo: Tanzim Islam Silony

Photo courtesy: Savva


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