The re-launch of one of the best night clubs in Pune brought smiles to many faces. No doubt they have reloaded and re-insured that the food and beverages section here is top notch.



Gin and Tonic

Gin & Tonic? Yes please. Penthouze wants to ensure that the drink which was born India needs to be promoted better. And they have some of the most amazing recipes on their menu.

The Indian Summer: Gin mixed with raspberry liquor topped with in-house tonic water and lime water with kaffir leaves and rosemary leaves. Brilliant.


The East India Tonic: Our very own Bombay Sapphire, mixed with in-house tonic water and lime juice with cucumber, star anise and bay leaf. Yet another Gin & Tonic that Penthouze nailed.



Litchi Martini: Litchi muddled with vodka and lime juice- shaken, not stirred. The drink hits you where you want it to. Topped with 3 juicy litchi on a pick, a go-to fancy drink it should be!


Date Me: Bacardi, mixed with egg white, sweet and sour and cherry shaken and strained. Those who fancy some egg whites in their drink can definitely go for this one.


Twisted Classics:

13th Rooftop Caipirinha: Personal pick from Penthouze. Lemon wedges muddled with the very famous Diva Cachaça, pomegranate juice and lime juice and garnished with pomegranate seeds. Burst of flavors-Ideal amount of alcohol makes this a personal fav.



Dreadlock Mojito: Simply drink, yet made a mark. Mix of dark and white rum with passion fruit puree. Yes, passion fruit goes well in a mojito.


Paan Mojito: Though the first helping of the drink was overloaded with Paan, the second one was drool worthy. Basic mojito with the extra punch from the betel leaves.



Panco Fried Mediterranean Mushroom: Button mushrooms with the stuffing of pesto and mayo deep fried in panco coating. Juiciness of the mushrooms, crunchiness of the coating, flavors of the sauces does make this one unique dish.


Pita Pocket Falafel: Falafel often fails to impress at places owing to its dry preparation. This one stands out. Patty of ground chickpea deep fried and served with pita.


Cottage Hariyali: The dish brings along with it a mini BBQ stand to the table. Juicy chunks of fresh paneer skewered and served on a mini BBQ grill. Pretty decent preparation with no complaints.


Parmesan Crusted Chicken: Call it brilliance from the chef. Tender chicken breast cooked to perfection, with parmesan crust served with green and black olives and topped with balsamic cilantro sweet chilly dip. The dip was brilliant.


Stuffed Mozzarella Chicken: As the name suggests, chicken cubes marinated with mixed herbs, stuffed with mozzarella cheese. Though the chicken was a tad overcooked, the stuffing of gooey cheese made it a decent dish altogether.


Fresh Basil Indian Salmon: Rawas, as fresh as it can get, marinated in pesto and special five spices sauce. Served on a bed of sliced lime ( to cut down the smell) and salsa ( an extra juicy punch). No one is gonna regret having this one.


Cilantro Jalapeno Pizza: Generous amount of jalapeno and olives topped with chopped cilantro and ideal amount of mozzarella cheese makes way for one of the finest pizzas around.



Main Course…

Seafood Saffron Risotto: Now the chef looks like a he is specialized in Risottos. I have never before enjoyed a risotto as much as I did on this one. Risotto made with prawns, clams and squid in special saffron cream sauce and topped with prawns was a delight indeed.


Penne Pesto Sauce Pasta: Well-cooked penne pasta in yummy pesto sauce and served with garlic bread.


Lamb Burger: Fat juicy lamb mince patty served with lettuce and cheese and topped with caramelized onions. The patty was a bit too salty, however, thanks to the taste of the patty, just couldn’t stop without finishing it off.


Char grilled Tiger Prawns: The best mains, maybe? 3 gigantic tiger prawns, so fresh, and cooked in creamy sauce , served with the most amazing mushroom risotto ever and grilled zucchini. Slurp Slurp !!img_20161027_205612513img_20161027_205612513


The Chocolate Big Bang: The staff presents a huge chocolate dome to our table. Wondering how to eat it, that’s when the staff poured cream over the dome. The big bang alas. The dome breaks apart and we find yummy chocolate fudge with vanilla ice cream. It’s worth it. More than that !!!

It was undoubtedly a brilliant evening spent at Penthouze. Impeccable food, brilliantly done desserts and ever friendly staff. Penthouze can be proud of what they are presenting. Long way to go.
Special thanks to Carpe Diem for having The B Team over for a tasting !!

Keep Chugging, Keep Chowing

Penthouze Menu, Reviews, Photos, Location and Info - Zomato


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