The hop presence is light but still more prevalent than in other examples of the style.
Enjoyable with a little more complexity than normally found in an American Blonde Ale from the addition of Citra hops. O: Easy to drink with well hidden alcohol and a light mouthfeel. M: Light to medium bodied with moderate amounts of carbonation. That is followed by light flavors of citrus/grapefruit + citrus/grapefruit pith hops which imparts a light amount of bitterness which fades away fairly quickly leaving light pale malt flavors lingering. T: Upfront there are moderate flavors of pale + bready + caramel malts with a light amount of grainy + caramel sweetness. S: Moderate aromas of pale + bready + caramel malts with a light amount of grainy + caramel sweetness and light to moderate aromas of citrus/grapefruit + citrus/grapefruit pith hops. Significant amounts of lacing are observed.
#Fresh catch Patch
The beer has a two finger tall dense creamy sudsy foamy off-white head that reduces to a medium to large sized patch of medium thick film covering a little more than 40% of the surface of beer surrounded by a large patch of thin film covering the remainder of the surface of the beer and a thick ring at the edges of the glass. Coconut is pressed in order to ensure a thick, milky density.A: Pours a hazy medium golden yellow in color with moderate amounts of active visible carbonation rising from the bottom of the glass and moderate honey + apricot + peach + bright yellow colored highlights. To wash this all down, the Sol Kadi is mandatory. Vindaloo and Xacuti replace meat with assorted vegetables.
Wallachi Amti Aamchi style is a green leafy vegetable in a coconut mild rossa kodi. The Veg KingFish Fry is rava-fried brinjal slices in a spicy and tangy masala. Vegetarians have a feast waiting for them too. The new outpost is already dishing out its ever-popular deshelled version of crab meat drenched in a butter garlic sauce, as well as Chicken Vindaloo, Mutton Rossa Kadi and even a Bombay favourite Bombil Tawa Fry. Fresh Catch is one of the few restaurants that serves kanne (ladyfish), which is a rare find in all of Mumbai. Every pan-seared fish fry gets a special rub of the Fernandes family’s secret masalas: a fiery red Rechado Masala and fragrant green hara bhara masala. Raw herbs and condiments are used to make curries and marination rubs from remote villages across the Konkan coast. The staff that has been with Fresh Catch since inception are dressed in their beach print shirts and welcome smiles to offer guests a fulfilling experience.įresh Catch deploys private trawlers to catch and segregate the best catch to maintain the experience of preparing the best seafood experience. A personal reminder of how Fresh Catch was born. Beverage glasses are embossed with fish, plates represent the sea and the logo celebrates their parents’ initials woven into a hook and bait. Old doors, menu boards and memorabilia don the space, along with hand-painted pictures of Karwar and Honavar scenes, frames celebrating past memories and accolades are highlighted under the earthy cane lamps. Walk into a time warp At the entrance, the mascot pelican stands with a fish in-between its beak, a metaphor that only the freshest catch is used in the kitchen.Ĭoral pink walls mark the journey from the old outpost to the new setting in a seamless flow. The menu offers home-style North Kanara delicacies made from fresh produce procured at the fishing docks the very same day. The 65-seater is a step into a time machine of the glorious years of the predecessor outpost that their father, Francis Fernandes, ran for 25 years.
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