Even for the die-hard carnivores out there, Quattro is a cozy eatery that offers Mexican and Italian dishes with the showmanship of molecular gastronomy, all rolled into one family friendly place.

As you enter Quattro, you immediately sense an ode to Feng Shui water and color elements in the design aesthetic. The place was already buzzing with tables and booths nearly full as we were seated.

The mocktails were served in distinctly molecular gastronomy style; the showstopper was the Berry Mojito, complete with a large sugary cloud on top that melted into oblivion once our server poured club soda onto it. The Spiced Watermelon mocktail was presented similarly and smoked into glory while the Kiwi margaritas resembled a huge sorbet, scooped up with a spoon with hints of tartness.

Our first starter was the Taquitos, a signature starter resembling mini crispy ice-cream cones, filled with salsa, sour cream, and topped with a scoop of avocado ice cream; very crunchy with a medley of flavors.

The Nachos plate was a huge hit, served with a generous amount of guacamole, flavorful beans, a crunchy topping of chopped onions, tomatoes and cilantro with sour cream and guacamole.

My favorite though was the Risotto Palle–deep fried, soft cheesy balls made from risotto with tiny chili oil pipettes to infuse as much spice as we wanted.  Another hit: The corn cake avocado salsa had a molecular gastronomy touch with its sour cream foam on top of avocado and salsa nestled over a soft mini corn cake.

Our mains included a Margarita Upside Down Pizza, an authentic style thin crust cheese pizza which was the only Italian dish we sampled from Quattro’s menu.

Next we had Quesadillas stuffed with cheese, grilled vegetables, spicy chipotle beans, and accompanied with a spicy Mexican round of rice, a generous scoop of guacamole, sour cream, and more beans. It was hard to tell this dish was vegetarian as it was moreish, filling, and every bite packed a punch.

Lastly and my absolute favorite was the signature   Risotto Funghi, drizzled with truffle oil rendered this creamy and packed with elevated comfort food goodness. And despite my groaning stomach, I could not stop myself from taking just one more bite.

Our first sweet treat, from Quattro’s expansive dessert menu, was the beautifully plated Traditional Tiramisu, made with smooth mascarpone cheese and served with coffee caviar with a slightly bittersweet chocolate goodness.

Another, the Silky Hazelnut Mousse with Candied Hazelnut, was a visual treat of domes of mousse, Belgian chocolate ice-cream, all drizzled with caramel popcorn which added a crunch to the silkiness of the mousse.

Contact: 04-275 3179
* Table reservation recommended.
(Special thanks to Mohit Bhojwani for welcoming us to Quattro)