JW Marriott Bengaluru Prestige Golfshire Resort & Spa is thrilled to welcome the distinguished Kai Restaurant, a culinary marvel from Galway, Ireland for an exclusive two-day pop-up event on November 3rd and 4th. This curated event is a rare chance to indulge in the inventive and sustainable cuisine of acclaimed Chef Jess Murphy. Holder of two prestigious All-Ireland National Awards for Best Chef in Ireland, her illustrious journey includes a Bib Gourmand, a Michelin Green Star, and the esteemed title of Blas na hÉireann Irish Food Champion. Chef Murphy will craft a menu inspired by the vibrant community and dedicated farmers of Bengaluru and its surroundings, featuring the freshest and finest locally-sourced produce.
Kai is one of the most celebrated restaurants in Galway, established by the acclaimed husband-and-wife duo, Chef Jess and David Murphy. At Kai, the banner of sustainability unfurls proudly, guided by the motto, “what’s in season will be on your plate”, propelling numerous close-knit collaborations with hundreds of local farmers and producers, ensuring a constant stream of fresh, high-quality produce throughout the year. Through an unwavering dedication to using only the most pristine ingredients, the menu dances with the seasons, ever-changing in its offerings.
This Farm to Fork event is within the ambit of the hotel’s recently launched JW Garden Soiree, a series of curated events offering unique culinary journeys, highlighting their core values of sustainable & mindful living. Neeraj Rawoot, the Executive Chef of JW Marriott Bengaluru Prestige Golfshire conceptualises these Soirees with his eternal passion for creating refined experiences, which nourishes the soul. This two-day culinary collaboration between Chef Neeraj and Chef Jess will be a gastronomical escapade which will bring out the best of season’s bounty with a distinctive twist in the menus.
This partnership of culinary experts is a brain child of yet another celebrated foodie duo from India, Rupali & Chef Bakshish Dean of Dean With Us, well-known for their rich experience of food and culture, culinary genius and their passion to curate exceptional experiences.
Giving his heartfelt welcome to Chef Jess & David Murphy to Bengaluru, India, Mr. Ronan Fearon, General Manager, JW Marriott Bengaluru Prestige Golfshire Resort & Spa said “We’re delighted to welcome Chef Jess & David Murphy, the pioneers and proud recipient of the Michelin Green Star for their renowned Kai Restaurant, travelling from Ireland, a place very close to my heart. Here at JW Marriott Bengaluru Prestige Golfshire, we take pride in crafting mindful experiences that elevate the senses with care. This gastronomic offering will blend two unique cultures and shine a spotlight on the bountiful variety and flavours of our local produce, reinforcing our brand’s commitment to sustainable living. We look forward to experiencing Chef Jess’s culinary skills and the epicurean delights from the Emerald Isle.”
“We are thrilled to bring the unique flavours and ethos of Kai Restaurant to Bangalore,” said Chef Jess Murphy. “This collaboration is an exciting opportunity to share our love for sustainable, locally-sourced cuisine with a whole new audience.”
With Kai coming to JW Marriott Bengaluru Prestige Golfshire Resort & Spa, guests can enjoy a memorable dining experience, featuring a carefully crafted menu, designed to showcase the freshest seasonal ingredients that Bengaluru offers. Each dish captures the spirit of Galway, taking diners on a journey through Ireland’s rich culinary heritage. Some of the signature and plant-based dishes include – Enoki Mushroom Tempura with Smoked Chilli Hollandaise, the perfect amuse-bouche, encapsulating crisp enoki mushrooms coated in tempura batter infusing with smoky chilli-flavoured hollandaise sauce. This entree is inspired by Chef Jess’s fascination with the vibrant street food culture in India, where tempura-like snacks meet tangy chilli sauce. For the main course, Chef Jess’s culinary journey from Ireland to India led her to appreciate Mediterranean ingredients, resulting in creating Confit Heirloom Tomato with Grilled Vine Leaf Halloumi, harmoniously blends Irish and Indian influences in a Mediterranean-inspired dish. To satisfy the sweet tooth, Chef Jess’s further explores India’s diverse tea culture and Ireland’s love for fruity desserts introducing Cherry and Assam Tea Sorbet, infused with the fruity flavour of cherries and the aromatic notes of Assam tea.
Event Details
Venue: JW Marriott Bengaluru Prestige Golfshire Resort & Spa
Date: 3rd & 4th November
Menu: 5-Course menu paired with wines
Time: 7pm – 11pm
Price: INR 6500 + taxes per person
For more information and reservations, please contact: +91 87929 29221
