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It's the entire package, from its ingredient ingenuity to flawless execution
About the Chef (Chef-Patron)

A Reverie is creatively spearheaded by Aakritee Sinh, our chef -patron who uses her combined experience in the Food and Beverage industry along with inspiring sojourns through the global culinary scene to create a deeply personal experience on both the plate and the palate.

A highly accoladed and lauded mixologist as well as chef, she uses both physical and soulful markers in every incarnation birthed at A Reverie to guide and nurture it into an experience you feel on the plate. From bringing together varying textures and combinations of never seen before flavours, to ingeniously melding experiences into her food and often provoking thought with just a mere opening of a cloche, she is constantly trying to elevate the way food is consumed, not just by the body but also by the mind.

She does this by imparting her thoughts, experiences and philosophies into edible ideas that are brought to fruition by a gifted olfactory and gustatory adroitness, and served in an unrestrained whimsical flourish with a penchant for the dramatic. The final gastronomic set piece is a child of all the vestibules of her personality that create a dish/drink that is a unique part of a culinary experience, a marriage of thoughts, concepts and execution and not merely a reinvention of the wheel.

A nomad on a culinary journey moving across various styles and ideas, Aakritee has chartered A Reverie onto the gastronomic map and has done so in her own distinct manner buy bringing forth her personality in everything she creates.

Aakritee is a firm believer in starting discourse through food/drink and objectively creates based upon societal reflections, environmental causes, and global phenomena. As a person with an innate and profound connection to the earth and nature she constantly reiterates her ideas of ethical foraging, environmental conservation and sustainable dining in every creation, one that is evident in her ideation as well as in the manner she runs her kitchen.

As a leader in the industry she is also an advocate of women empowerment in the workforce and constantly re-emphasizes and encourages thought and action in the call for women’s rights and freedom.

"I believe that food can be more than just a means for sustenance; it can be evocative, nostalgic and thought provoking: appealing to all senses. Of course, the key to all this, is that the purity of the ingredients is preserved, it is healthful and needless to say... every morsel must be delectable."
Sustainability
A Reverie’s dishes have a emotional trigger. Our food tells stories, evokes memories, accounts for cultural differences, informs as well as nourishes and lends to a greater sense of belonging.

Our aim is for our cuisine to boldly challenge the diner on many levels, from both a sensory and ethical perspective, posing questions that extend far beyond the traditional culinary spectrum. This is not only a necessity but a gift to future generations of chefs and diners.
Any recipe is simply a literal translation of the personality of the cook. In a restaurant, it is a way of giving -- a bite of one’s life’s experiences both as a cook and as a human being.

A Reverie’s menu personifies parts of my eccentric personality where my dishes can at times be shocking – visceral even as well as my deepest reflections on culture, literature, art and philosophy.

As the restaurant is soon reaching its two decades, my love for the lyrics of the natural world has come ever more to the fore in my food. Today my dishes are as unrestrained as I am and thoughtful without being austere or anything less than generous. Dishes are unexpected, deceptive and intended to throw one off gear. To break the familiar; the kitchen, our vegetable garden and the lab intersect. The synergy on a plate is simultaneously driven obsessively by the intuitive connection that I have with the sustainable bounty of the natural environment.

I believe that food can be more than just a means for sustenance; it can be evocative, nostalgic and thought provoking: appealing to all senses. Of course, the key to all this, is that the purity of the ingredients is preserved, it is healthful and needless to say...every morsel must be delectable.