A Globally Inspired Summer Menu Packed With Flavours Of Nikkei And Bachiche Cuisine

Catching up with the trend of reinventing menus, is a restaurant that is tucked in the heart of Mehrauli with a terrace view that perfectly frames the Qutub Minar. Swan has long been admired for its Italian and Japanese offerings, served with an al fresco flair. But under Chef Krishna's creative helm, the restaurant is constantly evolving. The new summer menu, part of their biannual refresh, embraces seasonal ingredients and elegant presentation while catering to the tastes of both vegetarians and meat lovers.

"The aim behind changing the menu every six months is to keep the dining experience dynamic, relevant, and exciting for our guests. Food, like fashion, evolves with time and so do people’s palates," says the chef.

The Mushroom Cappuccino is a standout for us and for the soup lovers. It is silky and creamy, topped with a swirl of truffle oil for that earthy, luxurious touch. There's more choices for the ones who do not want a meaty delight. On the menu, features Zucchini Parmigiana with a comforting mozzarella sauce and a "beaten aquapazza", a nod to light broth with a parmesan crisp. Next is Spanakopita, a flaky phyllo pastry packed with baby spinach and ricotta. Tenderstem Broccoli is no afterthought—paired with chilli miso shichimi and quinoa pops, it’s crunchy, umami-rich, and full of bite.

And for a classic starter, the Guacamole and Potato Bravas offer a creamy and crunchy experience.

While the menu does read 'Swan On The Table', to no one's surprise, really, the bird is off the table, but worry not, they have tender baby chicken that does make it to the list and the non-vegetarian dishes are equally indulgent.

The Oro Ala Rigatoni is perhaps the most opulent, with truffle salame mousse, Parmigiano Reggiano, and a finishing touch of 24-karat gold—luxury on a plate. Poussin au Cocotte has tender baby chicken paired with roasted vegetables and a lemon cilantro risotto. Seafood Thermidor offers a taste of the ocean’s bounty—creamy, flavorful, and indulgent with its blend of assorted seafood.

Ajo Gamba, herbed butter garlic prawns with a spicy huancaina sauce, delivers a satisfying punch of flavour and spice. Lomo Coochera brings Peruvian flair with grilled lamb loin skewers. It is also paired with anticucho sauce and more of that spicy huancaina—a true carnivore's delight.

Swan’s summer cocktail menu is also a vibrant mix of creativity and craftsmanship. We have Pizarro—infused with lavender, saffron vodka, and elderflower—to the bold, tea-spiked Creole and the playful Mid-Century Breakfast with barley sorbet and blue pea tea. By now you know that each drink is thoughtfully layered. Standouts like the Pick a Picante, with its smoky whisky and jalapeño-mango twist really showcase Swan’s flair for balancing classic spirits with contemporary flavours.