Latest news with #TheCavern
Belfast Telegraph
03-06-2025
- Business
- Belfast Telegraph
Belfast hotel unveils private dining experience ‘hidden behind sliding artwork'
The Cavern is the latest food venture at the Grand Central Hotel, and will accommodate up to 12 guests for a seven-course tasting menu, led by executive head chef, Damian Tumilty, as part of a £150,000 investment. 'The statistics constantly tell us how important food is in influencing a visitor's choice of destination,' he says. 'The Cavern is going to bring private dining in Belfast to unparalleled heights. This exclusive, high-end experience is unlike anything we have offered before. 'Working alongside our guests, I will curate their very own bespoke seven-course menu using the finest local produce such as Kingsbury wagyu beef, Carlingford Oysters, turbot caviar and Ballycastle lobsters. It will allow my pastry team to showcase some menu items rarely seen in Northern Ireland. 'As a chef, The Cavern represents a very unique and exciting offering. It's a decadent space for guests to dine in privacy and I'm looking forward to people enjoying what promises to be an exceptional dining experience.' The hotel says the new dining space 'accommodates up to 12 people and has been carefully designed with luxurious materials, layered textures and an atmospheric lighting scheme to create an intentionally moody yet inviting space – an intimate backdrop for bold flavours and fine conversation'. Jake McHugh, general manager of the Grand Central Hotel said: 'We are delighted to unveil The Cavern – a secluded and exquisitely designed private dining venue that is set to redefine the art of intimate hospitality in Northern Ireland. 'This stunning space offers an unforgettable 'five-star' dining experience for small parties with thoughtfully curated, bespoke menus, top end fine wines and exceptional service. It promises to deliver a heightened sense of occasion - whether hosting an exclusive celebration, a business dinner, or an intimate private gathering – ensuring a truly memorable experience for guests.'
NDTV
24-04-2025
- Entertainment
- NDTV
Covah - The Cavern, Gurugram Offers A Visual Treat And Culinary Rituals Coming Alive In A Cave of Flavours
Covah - The Cavern, in Sector 43, Gurgaon, is the newest name on everyone's lips- and Instagram feeds. With reels capturing neon-lit caveman projections and a colossal sculpted face watching over diners, it's hard to miss. But Covah is more than just a visual spectacle. It's a bold new dining concept that reimagines ancient communal feasting for the modern palate, blending Mediterranean and Asian traditions with theatrical flair. From the moment you step in, the space envelops you in its earthy, immersive ambience. Think ancient limestone caves-textured walls, organic curves, and warm, ambient lighting. By day, it's a serene space for conversation and connection. By night, it transforms into an audio-visual feast with rhythmic projections of cavemen walking across the walls, accompanied by foot-thumping music. On my visit, the pulsing beats-modern yet rooted in classical drums-had diners swaying. Some even broke into impromptu dances. It felt less like a modern-day tribal celebration. But Covah isn't all style and no substance. Its menu is a carefully curated fusion of Mediterranean and Asian flavours, designed around the shared plate philosophy-encouraging guests to connect over food, just as our ancestors once did. Ingredients are local, seasonal, and sustainably sourced, adding an eco-conscious layer to the experience. My culinary journey began with a standout cocktail- the Wanderer's Cup, a matcha-infused foamy concoction served in a rustic, primitive vessel perched on a wooden block. Sweet with a dense rose finish, it perfectly echoed Covah's ancient-meets-modern ethos. The Whisky Sour, with a hint of orange zest, was another hit. Then came the food, and it was outstanding. The Jalapenos Salmon Maki Rolls vanished from my plate within minutes- its crispy exterior and tender filling were addictive. Prawn Har Gaw was juicy and nuanced, while the Baked Scallops in coconut milk struck a perfect balance between creamy and delicate. For first-time scallop eaters, it's a welcoming introduction. Chicken Gyoza, with a crisp tuile wafer at the top, brought a satisfying crunch to the juicy filling. Dessert? A heavenly Tiramisu that lingered sweetly on the palate. Covah might draw you in with its cave-like drama, but it's the cuisine that'll have you planning your next visit. Come for the spectacle, stay for the soulful food.
