Menu

For visionary chef Opel Khan, food, like his life, is never static. And as in his life, Opel likes to push the boundaries of food and challenge his creative skill.

Beluga, perhaps, is the epitome of Opel’s quest for beautiful food.

Described as modern French technique with Indian influences, the menu at
Beluga scales the sublimely simple to the purely ingenious with dishes such as
Tomato Consommé, Lobster Crepe with Baby Herb & Saffron Carrot Emulsion, and Coconut Bavarois with Pistachio Kulfi & Star Anise Soil. In his 20 years of cooking, Opel has never ceased to surprise – his understanding of food and an ability to translate this unique insight has always set him in a league of his own – but in Beluga, we find the truest demonstration of Opel’s skill and a natural return to his roots.

“Indian is very much a part of me. Regardless of who I am or what I do, I will never be able to forget where I come from. My ultimate goal has always been to create a new style of cooking based on the subtleties of Indian cuisine.”

Cumin Avocado Crème Brulées and Tomato Confits with Saffron Yoghurt Foam fill Beluga’s menu, and all so natural in flavour it makes them seem like they were always meant to go hand-in-hand.

“People go absolutely gaga over my chocolate ganache with chickpea dust. ‘Chickpea dust’ is a sensation and concept that sounds wildly inventive here, but the idea is based on a traditional Indian recipe. In general, when you talk about Indian food, people immediately think of vindaloo, butter chicken and naan bread, but there’s a lot more to Indian food than curries and what we give it credit for. I hope to give people an experience of this through my food at Beluga.”

Opel’s nouveau French-Indian cuisine, blending old-world Indian cooking with modern gastronomic technique, can be enjoyed through his seasonal degustation menu (with or without wine pairing) or his a la carte selection. Vegetarian degustation (gluten free and vegan friendly) also available.